Hinduja Foundries

China Product


History

Hinduja Foundries was established in the year 1959 as Ennore Foundries.it was named so because it was founded in ENNORE.A small fishermens hamlet situated app.15 km north of CHENNAI. initially promoted by British Leyland, Ennore Foundry commenced commercial production in 1961. Since then the intricate castings manufactured at its high capacity plant has been catering to the major Automobile Industries across India. Hinduja Foundries was initially established to cater to the needs of Ashok Leyland slowly grew out to become the largest casting maker in India.Ennore foundries grew on acquire ductron castings in hyderabad and to set up a green field foundry in Sreeperumbudur.

Hinduja is the largest automotive jobbing foundry in India with production capacity of nearly 100, 000 MT of Grey Iron Casting and 3000 MT of aluminum gravity die-casting. waterbed mattress

Products magnetic mattress

Hinduja products are ranging from 10 kg to 300 kg in grey iron and 0.5 to 16.5 kg in Aluminum gravity die castings. Product ranges include Cylinder Blocks, Cylinder Heads, Flywheels, Flywheel Housings, Transmission Casings, Clutch Plates, Brake Drums, Intake Manifolds and Clutch Housings for HCV,LCV and car segments. One of every three vehicles in 3 are fitted with HFL made Cylinder Block Casting. memory foam visco

Holdings

LRLIH Limited, U.K. (earlier a part of a British Leyland Group, U.K.) acquired by Hindujas and Iveco Limited in 1987. Iveco is the second largest Commercial Truck manufacturing company in Europe and a part of FIAT Group in Italy.

Hinduja Group was founded by Shri Paramnand Deepchand Hinduja in 1914 at Mumbai. Today Hinduja Group is a conglomerate with presence in 25 countries and employs over 25,000 personnel world over. HG includes Transport, Energy, Information Technology, Agri Business, Project Development, Banking and Finance and Trading.

The Company's promoters and their share holding details are LRLIH Limited, UK - 59.09%, Ashok Leyland - 21.01% and Public and Financial Institution - 19.90%.

External links

Hinduja Foundries Home Page

Hinduja Group Home Page

Ashok Leyland Home Page

Hinduja Foundries plans investments worth 3.5 bln rupees. Reuters India. Tue May 6, 2008 6:25pm IST

Hinduja Foundries Is Back In Dividend List. Hinduja Foundries Limited, formerly known as Ennore Foundries Limited, will pay equity dividend after a gap of 10 years. News Post India. Tuesday 6th of May 2008

Hinduja Foundries New Facility at Sriperumbudur Commences Production

Categories: Companies established in 1959 | Industries in Hyderabad, IndiaHidden categories: Articles lacking sources from May 2008 | All articles lacking sources | Articles with a promotional tone from May 2008 | All articles with a promotional tone | Orphaned articles from February 2009 | All orphaned articles

Greek cuisine

China Product


History

Main articles: Ancient Greek cuisine and Byzantine cuisine

Fresh fish, one of the favourite dishes of the Greeks, platter with red figures, c. 350325 BC, Louvre popcorn poppers

Greek cuisine has a long tradition and its flavours change with the season and its geography. Greek cookery, historically a forerunner of Western cuisine, spread its culinary influence - via ancient Rome - throughout Europe and beyond. It has influences from the different people's cuisine the Greeks have interacted with over the centuries, as evidenced by several types of sweets and cooked foods. hobart mixer

It was Archestratos in 330 B.C. who wrote the first cookbook in history. Greece has a culinary tradition of some 4,000 years . Ancient Greek cuisine was characterized by its frugality and was founded on the "Mediterranean triad": wheat, olive oil, and wine, with meat being rarely eaten and fish being more common. This trend in Greek diet continued in Roman and Ottoman times and changed only fairly recently when technological progress has made meat more available. Wine and olive oil have always been a central part of it and the spread of grapes and olive trees in the Mediterranean and further afield is not uncorrelated with Greek colonization. meat slicer

The Byzantine cuisine was similar to the classical cuisine including however new ingredients that were not available before, like caviar, nutmeg and lemons, with fish continuing to be an integral part of the diet. Culinary advice was influenced by the theory of humors, first put forth by the ancient Greek doctor Claudius Aelius Galenus. Byzantine cuisine benefited from Constantinople position as a global hub of the spice trade.

Overview

Olives

Dried oregano for culinary use.

The most characteristic and ancient element of Greek cuisine is olive oil, which is frequently used in the dishes of the Greek cuisine. It is produced from the olive trees prominent throughout the region, and adds to the distinctive taste of Greek food. The basic grain in Greece is wheat, though barley is also grown. Important vegetables include tomato, aubergine (eggplant), potato, green beans, okra, green peppers, and onions. Honey in Greece is mainly honey from the nectar of fruit trees and citrus trees: lemon, orange, bigarade (bitter orange) trees, thyme honey, and pine honey from conifer trees. Mastic (aromatic, ivory coloured resin) is grown on the Aegean island of Chios.

Greek cuisine uses some flavorings more often than other Mediterranean cuisines do, namely: oregano, mint, garlic, onion, dill and bay laurel leaves. Other common herbs and spices include basil, thyme and fennel seed. Persillade is also used as a garnish on some dishes. Many Greek recipes, especially in the northern parts of the country, use "sweet" spices in combination with meat, for example cinnamon and cloves in stews.

The climate and terrain has tended to favour the breeding of goats and sheep over cattle, and thus beef dishes are uncommon. Fish dishes are common in coastal regions and on the islands. A great variety of cheese types are used in Greek cuisine, including Feta, Kasseri, Kefalotyri, Graviera, Anthotyros, Manouri, Metsovone and Mizithra.

Too much refinement is generally considered to be against the hearty spirit of the Greek cuisine, though recent trends among Greek culinary circles tend to favour a somewhat more refined approach.

Dining out is common in Greece, and has been for quite some time. The Taverna and Estiatorio are widespread, serving traditional Greek home cooking at affordable prices to both locals and tourists.

Recently, fast-food has also become more popular in Greece and Europe, with local chains such as Goody's springing up. Although fast food is gaining popularity and many major fast-food chains have opened all over Greece, the Greek people still rely primarily on the rich and extensive dishes of the Greek cuisine. In addition, some traditional Greek foods, especially souvlaki, gyros, pitas such as tiropita and spanakopita (respectively, cheese and spinach pie) are often served in fast food style.

Origins

[[Image:Thymus vulgaris.jpg|right|thumb|180px|[[Thyme], one of the most traditional Greek herbs, was mentioned in the Odyssey]]

Pastitsio, an influence by the Italian (Venetian) cuisine

Moussaka

Greece has an ancient culinary tradition dating back several millennia, and over the centuries Greek cuisine has evolved and absorbed numerous influences and influenced many cuisines itself.

Some dishes can be traced back to ancient Greece: lentil soup, retsina (white or ros wine flavored with pine resin) and pasteli (candy bar with sesame seeds baked with honey); some to the Hellenistic and Roman periods: loukaniko (dried pork sausage); and Byzantium: feta cheese, avgotaraho (cured fish roe) and paximadi (traditional hard bread baked from corn, barley and rye). There are also many ancient and Byzantine dishes which are no longer consumed: porridge as the main staple, fish sauce, and salt water mixed into wine.

Many dishes are part of the larger tradition of Ottoman cuisine and their names reveal Arabic, Persian or Turkish roots: moussaka, tzatziki, yuvarlakia, keftethes, boureki, and so on. Many dishes' names probably entered the Greek vocabulary during Ottoman times, or earlier in contact with the Persians and the Arabs. Some dishes may be pre-Ottoman, only taking Turkish names later; Ash and Dalby, for example, speculate that grape-leaf dolmathes were made by the early Byzantine period.

A few dishes are influenced by Venetian (Italian) and French cuisines, such as pastitsio, makaronia me kima, (pasta with meat) found mostly in Greece and Anatolia and Asia Minor and regions of that influence.

Legend has it that Klephtico (or Kleftiko), which is slowly cooked lamb (or other meat), can be translated as 'stolen meat'. The Klephts, not having flocks of their own, would steal lambs or goats and cook the meat in a sealed pit to avoid the smoke being seen.

Regions

Distinct from the main stream regional cuisines are:

Kritiki

Ionian islands

Macedonitiki

Politiki, from the tradition of the Greeks of Konstantinoupoli / Istanbul

Pontiaki, found anywhere there are Pontioi (Greek immigrants from Black Sea , from the 1924 exchange of populations)

Typical dishes

Greek cuisine is very diverse and although there are many common characteristics amongst the culinary traditions of different regions within the country, there are also many differences, making it difficult to present a full list of representative dishes. For example, the vegetarian dish " Haniotiko Mpoureki" (oven baked slices of potatoes with zucchini, myzithra cheese and mint) is a typical dish in western Crete, in the region of Chania. A family in Chania may consume this dish 1-2 times per week in the summer season. However, it is not cooked in any other region of Greece.

The list will present some of the most representative Greek dishes that can be found throughout the country and the most famous of the local ones:

Appetizers

Pikilia, Meze.

A simple Greek meze: Feta cheese and olives

Taramosalata

Meze is a collective name for a variety of small dishes, typically served with wines or anise-flavored liqueurs as ouzo or homemade tsipouro. Orektika is the formal name for appetizers and is often used as a reference to eating a first course of a cuisine other than Greek cuisine. Dips are served with bread loaf or pita bread. In some regions, dried bread (paximadhi) is softened in water.

Boureki: individually vegetable and meat fillings wrapped in phyllo pastry or dough.

Deep Fried vegetables "tiganita" (courgettes, aubergines, peppers or mushrooms).

Dolmades: grapevine leaves stuffed with rice and vegetables, meat is also often included.

Fava: Yellow split pea puree or other bean purees; sometimes made of fava beans (called in Greek)

Greek Salad: The so-called Greek Salad is known in Greece as Village/Country Salad (Horiatiki), essentially a tomato salad with cucumber, red onion, feta cheese, and kalamata olives, dressed with olive oil [in Cyprus it contains also cracked wheat (bulgur), spring onions instead of red onions and lemon juice].

Horta: wild or cultivated greens, steamed or blanched and made into salad, simply dressed with lemon juice and olive oil. They can be eaten as a light meal with potatoes (especially during Lent, in lieu of fish or meat).

Kolokythoanthoi: zucchini flowers stuffed with rice or cheese and herbs.

Koukkia: fava beans.

Lachanosalata: Cabbage Salad. Very finely shredded cabbage with salt, olive oil, lemon juice/vinegar dressing.

Marides tiganites: Deep-fried whitebait, usually served with lemon wedges.

Melitzanosalata: aubergine (eggplant) salad.

Pantzarosalata: beetroot salad with olive oil and vinegar.

Patata salata: Potato salad with olive oil, finely sliced onions, lemon juice or vinegar.

Saganaki: fried cheese; the word "saganaki" means a small cooking pan, is used to say "fried" and can be applied to many other foods.

Skordalia: thick garlic and potato puree, usually accompanies deep fried fish/cod [bakaliaro me skordo, i.e. fried battered cod with garlic dip, being a very popular dish].

Spanakopita: spinach, feta cheese (sometimes in combination with ricotta cheese), onions or spring onions, egg and seasoning wrapped in phyllo pastry.

Taramosalata: fish roe mixed with boiled potatoes or moistened breadcrumbs, olive oil and lemon juice.

Tzatziki: yoghurt with cucumber and garlic puree, used as a dip.

Tyropita: cheese (usually feta) wrapped in phyllo pastry.

Many other food items also are wrapped in phyllo pastry, either in bite-size triangles or in large sheets: kotopita (chicken), spanakotyropita (spinach and cheese), hortopita (greens), kreatopita (meat pie, using minced meat), etc.

Soups

Avgolemono 'egg-lemon' soup: chicken or other meat, vegetable, or fish broth thickened with eggs, lemon juice, and rice.

Bourou-Bourou, a vegetable & pasta soup from the island of Corfu.

Fakes, is a lentil soup and one of the famous everyday Greek soups, usually served with vinegar and feta cheese.

Fasolada, a bean soup defined in many cookery books as the traditional Greek dish, sometimes even called "the "national food of the Greeks". It is made of beans, tomatoes, carrot, celery and a lot of olive oil.

Magiritsa, is the traditional Easter soup made with lamb offal and thickened with avgolemono.

Patsas, a tripe soup.

Psarosoupa or 'fish soup' can be cooked with a variety of fish types, and several kinds of vegetables (carrots, parsley, celery, potatoes, onion), several varieties include the classic kakavia which is drizzled with olive oil.

Revithia, a chickpea soup.

Trahana soup, a mixture of fermented grain and yogurt . hafl cup of olive oil

Vegetarian main dishes

Very popular during fasting periods, such as the Great Lent:

Aginares A La Polita: artichokes with olive oil.

Arakas Me Aginares: fresh peas with artichokes in the oven.

Bamies: okra with tomato sauce (sometimes with potatoes and/or chicken/lamb).

Brim: an oven-baked ratatouille of summer vegetables based on sliced potatoes and zucchini in olive oil. Usually includes eggplant, tomatoes, onions, and ample aromatic herbs and seasonings.

Domatokeftedhes: tomato fritters with mint, fried in olive oil and typically served with fava (split pea paste). Mainly a Cycladic Island dish.

Fasolakia freska: fresh green beans stewed with potatoes, zucchini and tomato sauce.

Gigantes: baked beans with tomato sauce and various herbs. Often made spicy with various peppers.

Horta (greens) already mentioned in the Appetizers section, are quite often consumed as a light main meal, with boiled potatoes and bread.

Kinteata, dish from boiled young nettles.

Lachanorizo () (Cabbage with rice)

Prassorizo () (Leeks with rice)

Lachanodolmades: Cabbage rolls, stuffed with rice and sometimes meat, spiced with various herbs and served with avgolemono sauce or simmered in a light tomato broth.

Spanakorizo: Spinach and rice stew cooked in lemon and olive oil sauce.

Yemista: Baked stuffed vegetables. Usually tomatoes, peppers, or other vegetables hollowed out and baked with a rice and herb filling.

Meat dishes

Stifado with fried potatoes and salad

Souvlaki plate

Oven-baked lamb with potatoes ( ). One of the most common "Sunday" dishes. There are many variations with additional ingredients.

Bekri Meze: 'drunkard's snack', diced beef or pork marinated in wine, cloves, cinnamon, bay leaves, olive oil and cooked slowly.

Giouvetsi: lamb or veal baked in a clay pot with Kritharaki (orzo) and tomatoes.

Yiouvarlakia: meatballs with egg-lemon sauce, usually served over white rice.

Padakia: Grilled lamb chops with lemon, oregano, salt and pepper.

Chtapodi sti Skhara: Grilled octopus in vinegar, oil and oregano. Accompanied by Ouzo.

Gyros: meat roasted on a vertically turning spit and served with sauce (often tzatziki) and garnishes (tomato, onions) on pita bread; a popular fast food.

Kleftiko: literally meaning "of the Klephts", this is lamb slow-baked on the bone, first marinated in garlic and lemon juice, originally cooked in a pit oven.

Keftedes: fried meatballs with oregano and mint.

Kotopoulo pilafi, a chicken and white rice dish, mostly popular on the island of Crete. The gamoplafo ("wedding pilaf") variety is a prized version served at wedding feasts.

Moussaka: eggplant casserole. There are other variations besides eggplant, such as zucchini or rice, but the eggplant version melitzanes moussaka is most popular.

Pastitsio: a baked pasta dish with a filling of ground meat and a Bechamel sauce top.

Pork with celery (hirino me selino/hirino selinato).

Soutzoukakia Smyrneika (Smyrna meatballs): large meatballs with cumin, cinnamon and garlic and served in a tomato sauce. Often served with rice or mashed potatoes.

Souvlaki: (lit: 'skewer') Anything grilled on a skewer (lamb, chicken, pork, swordfish, shrimp). Most common is lamb, pork or chicken, often marinated in oil, salt, pepper, oregano and lemon.

Spetsofai: a stew of country sausage, green and red mild peppers, onions and wine. Originates from Mt. Pelion.

Stifado: game (rabbit, hare, venison etc.) stew with pearl onions, vinegar, red wine and cinnamon. Beef can be substituted for game.

Desserts and sweets

Kourabiedes

Melomakarona; Christmas small honey cakes

Baklava, phyllo pastry layers filled with nuts and drenched in syrup.

Diples, a Christmas and wedding delicacy, made of thin, sheet-like dough which is cut in large squares and dipped in a swirling fashion in a pot of hot olive oil for a few seconds. As the dough fries, it stiffens into a helical tube; it is then removed immediately and sprinkled with honey and crushed walnuts.

Galaktoboureko, custard between layers of phyllo. The name derives from the Greek "ghala", meaning milk, and from the Turkish brek, meaning filled, thus meaning "filled with milk."

Halvadopites A nougat of sesame with almonds in a thin crust.

Karidopita, a walnut cake.

Koulourakia, butter or olive-oil cookies.

Kourabiedes, Christmas cookies made by kneading flour, butter and crushed roasted almonds, then generously dusted with powdered sugar.

Loukoumades, similar to donuts, loukoumades are essentially fried balls of dough drenched in honey and sprinkled with cinnamon.

Melomakarona, "honey macaroons", Christmas cookies soaked in a syrup of diluted honey (meli in Greek, thus melomakarona), then sprinkled with crushed walnuts.

Moustalevria, a flour and grape must pudding.

Moustokouloura, cookies of flour kneaded with fresh grape must instead of water.

Rizogalo 'rice-milk' is rice pudding.

Loukoumi is a confection made from starch and sugar, essentially similar to the Turkish delight. A variation from Serres is called Akanes.

Milopita me Pandespani, apple pie with cinnamon and powdered sugar.

Spoon sweets ( ) of various fruits, ripe or unripe, or green unripe nuts. Spoon sweets are essentially made the same way as marmalade, except that the fruit are boiled whole or in large chunks.

Tsoureki, a traditional Christmas and Easter sweet bread also known as 'Lambropsomo' (Easter bread), flavored with "mahlepi", the intensely aromatic extract of the stone of the St. Lucie Cherry.

Vasilopita, Saint Basil's cake or King's cake, traditional for New Year's Day. Vasilopites are baked with a coin inside, and whoever gets the coin in their slice are considered blessed with good luck for the whole year.

Yogurt with honey or spoon sweet syrup.

Cheese

Anthotyros

There is a wide variety of cheeses made in various regions across Greece. The vast majority of them remain unknown outside the Greek borders due to the lack of knowledge and the highly localized distinctive features. Many artisanal hand made cheeses, both common varieties and local specialties, are produced by small family farms throughout Greece and offer distinct flavors atypical of the mass produced varieties found commercially in Greece and abroad. A good list of some of the varieties of cheese produced and consumed in Greece can be found in the List of cheeses article, under the name of the country. Here are some of the more popular throughout Greece:

Feta

Kasseri

Kefalotyri

Graviera

Kefalograviera

Formaela

Myzithra

Anthotyros

Manouri

Metsovone

Drinks

Greek frapp coffee

A bottle of ouzo

Greek frapp coffee a foam-covered drink derived from spray-dried instant coffee that is consumed cold.

Greek coffee, made by boiling finely ground coffee beans, and is served thick and strong, and often sweetened. It is always unfiltered, with the coffee sediment at the bottom of the cup.

Wine is the most common drink in Greece. Legend claims that wine was invented on the island of Icaria.

Beer is widely drunk; common brands include Vergina, Heineken, Amstel, Zeos, Mythos, Alfa Hellenic Lager, Fix, Henninger, and Kaiser, all of which are produced locally, some under license.

Ouzo (an 80-proof clear alcoholic beverage that is flavored with anise; it turns milky white with water or ice; the best said to be produced on the island of Lesbos).

Tsipouro or (esp. in Crete) tsikoudia/raki (Mostly home-brewed, a clear drink similar to ouzo, often with higher alcohol content, and usually not flavored with herbs. The city of Volos at the centre of Greece is well-known for its Tsipouradika (literally: tsipouro places). In Thessaly tsipouro is always flavored with anise.

Retsina (a white wine that has some pine resin added, originally as a preservative, but nowadays for the flavor; this is an Athens region specialty. It should not be aged.).

Mavrodafni Sweet, liquor-style, red wine with higher alcohol percentage than normal.

Metaxa, a brand of sweet brandy, 40% alcohol content.

Tentura, a cinnamon flavored liquor from Patras.

See also

List of Greek dishes

Greek food products

Cuisine of Cyprus

Greek Macedonian cuisine

Cuisine of the Mediterranean

References

Andrew Dalby, Siren Feasts: A History of Food and Gastronomy in Greece, London, 1996. ISBN 0-415-11620-1. (Mostly about ancient and Byzantine food.)

Tess Mallos, Greek Cookbook, New South Wales, Australia, 1979. ISBN 0-7271-0287-7.

Wikibooks has a book on the topic of

Cookbook:Cuisine of Greece

Notes

^ Spices and Seasonings:A Food Technology Handbook - Donna R. Tainter, Anthony T. Grenis, p. 223

^ Armstrong, Kate; Hellander, Paul (2006). Lonely Planet Greece. Hawthorn, Vic., Australia: Lonely Planet Publications. p. 76. ISBN 1-74059-750-8. 

^ Mallos, Tess (1979). Greek Cookbook. Dee Why West, NSW., Australia: Summit Books. p. inside cover. ISBN 0-7271-0287-7. 

^ http://www.focusmm.com/greece/gr_coumn.htm - Historical reference about Ancient Greek cuisine.

^ Renfrew, Colin (1972). The Emergence of Civilization; The Cyclades and the Aegean in the Third Millennium B.C.. Taylor & Francis. p. 280. 

^ Katz, Solomon H.; McGovern, Patrick; Fleming, Stuart James (2000). Origins and Ancient History of Wine (Food and Nutrition in History and Anthropology). New York: Routledge. p. x. ISBN 90-5699-552-9. 

^ Wilson, Nigel Guy (2006). Encyclopedia of ancient Greece. New York: Routledge. p. 27. ISBN 0-415-97334-1. 

^ Civitello, Linda (2007). Cuisine and Culture: A History of Food and People. New York: Wiley. p. 67. ISBN 0-471-74172-8. 

^ Kiple, Kenneth F. (2007). A movable feast: ten millennia of food globalization. Cambridge, UK: Cambridge University Press. p. 95. ISBN 0-521-79353-X. 

^ greekcuisine

^ Dalby, p.190

^ John Ash, A Byzantine Journey

^ , 1998

^ Gigantes/Yiyantes (Greek Giant Baked Beans)

^ Diples (Thiples) (Honey Rolls) Greek Dessert

v  d  e

Greek Cuisine

Mezedhes

Meze  Boureki  Tiganites  Dolmades  Loukaniko  Fava  Fasolia Mavromatika  Garides Saganaki  Horta  Kolokythopita  Melitzanosalata  Pita  Pantzarosalata  Saganaki  Skordalia  Spanakopita  Taramosalata  Tyropita  Tzatziki

Cheeses

Anthotyros  Feta  Graviera  Kasseri  Kefalotyri  Kefalograviera  Myzithra  Manouri  Metsovone

Dishes

Agginares a la Polita  Arakas me Agginares  Avgolemono  Baked lamb with potatoes  Bamies  Briam  Domatokeftedes  Fakes  Fasolada  Fasolakia  Gemista  Gigantes  Giouvetsi  Gyros  Horta  Keftedes  Kleftiko  Kokoretsi  Kotopoulo Pilafi  Lachanodolmades  Lachanorizo  Magiritsa  Moussaka  Paidakia  Pastitsio  Patsas  Pork with celery  Prassorizo  Psarosoupa  Revithia  Soutzoukakia Smyrneika  Souvlaki  Spanakorizo  Spetsofai  Stifado  Trahanas

Desserts

Baklava  Bougatsa  Diples  Galaktoboureko  Gliko tou koutaliou  Halvas  Halvadopita  Karydopita  Koulourakia  Kourabiedes  Loukoumades  Loukoumi (Turkish/Cyprus Delight)  Melomakarona  Moustalevria  Moustokouloura  Ryzogalo  Soutzoukos  Tsoureki  Tulumba   Vasilopita  Yoghurt with honey and walnuts

Drinks

Beer  Greek_frapp_coffee  Greek coffee  Metaxa  Mavrodafni  Ouzo  Retsina  Tsipouro  Tsikoudia  Wine

v  d  e

Asian cuisine

Sovereign

states

Afghanistan  Armenia1  Azerbaijan1  Bahrain  Bangladesh  Bhutan  Brunei  Burma2  Cambodia  People's Republic of China  Cyprus1  East Timor3  Egypt4  Georgia4  India  Indonesia  Iran  Iraq  Israel  Japan  Jordan  Kazakhstan4  North Korea  South Korea  Kuwait  Kyrgyzstan  Laos  Lebanon  Malaysia  Maldives  Mongolia  Nepal  Oman  Pakistan  Philippines  Qatar  Russia4  Saudi Arabia  Singapore  Sri Lanka  Syria  Tajikistan  Republic of China5  Thailand  Turkey4  Turkmenistan  United Arab Emirates  Uzbekistan  Vietnam  Yemen

States with limited

recognition

Abkhazia1  Nagorno-Karabakh  Northern Cyprus  Palestine  South Ossetia1 

Dependencies,

autonomies,

other territories

Aceh  Adjara1  Akrotiri and Dhekelia  Altai  British Indian Ocean Territory  Buryatia  Christmas Island  Cocos (Keeling) Islands  Guangxi  Hong Kong  Inner Mongolia  Iraqi Kurdistan  Khakassia  Macau  Nakhchivan  Ningxia  Papua  Sakha Republic  Tibet  Tuva  West Papua  Xinjiang 

1 Sometimes included in Europe, depending on the border definitions.  2 Officially known as Myanmar.  3 Sometimes included in Oceania, and also known as Timor-Leste.  4 Transcontinental country.  5 Commonly known as Taiwan. 

v  d  e

European cuisine

Sovereign

states

Albania  Andorra  Armenia1  Austria  Azerbaijan1  Belarus  Belgium  Bosnia and Herzegovina  Bulgaria  Croatia  Cyprus1  Czech Republic  Denmark  Estonia  Finland  France  Georgia1  Germany  Greece  Hungary  Iceland  Ireland  Italy  Kazakhstan2  Latvia  Liechtenstein  Lithuania  Luxembourg  Macedonia  Malta  Moldova  Monaco  Montenegro  Netherlands  Norway  Poland  Portugal  Romania  Russia2  San Marino  Serbia  Slovakia  Slovenia  Spain  Sweden  Switzerland  Turkey2  Ukraine  United Kingdom (England  Northern Ireland  Scotland  Wales)

States with limited

recognition

Abkhazia1  Kosovo  Nagorno-Karabakh1  Northern Cyprus1  South Ossetia1  Transnistria

Dependencies,

autonomies,

other territories

Adjara1  Adygea  Akrotiri and Dhekelia  land  Azores  Bashkortostan  Chechnya  Chuvashia  Crimea  Dagestan  Faroe Islands  Gagauzia  Gibraltar  Guernsey  Ingushetia  Jan Mayen  Jersey  Kabardino-Balkaria  Kalmykia  Karachay-Cherkessia  Republic of Karelia  Komi Republic  Madeira  Isle of Man  Mari El  Mordovia  Nakhchivan1  North Ossetia-Alania  Republika Srpska  Svalbard  Tatarstan  Udmurtia  Vojvodina

1 Partially or entirely in Asia, depending on the border definitions. 2 Transcontinental country.

v  d  e

Cuisine of the Mediterranean

Northern Africa

Algeria  Egypt  Libya  Morocco  Tunisia

Southern Europe

Albania  Bosnia and Herzegovina  Croatia  France  Gibraltar  Greece  Italy  Malta  Montenegro  Portugal  Slovenia  Spain

European regions

Andalusia  Balearics  Catalonia  Corsica  Occitania  Sicily  Valencia

Caucasus and Middle East

Armenia  Cyprus  Israel  Lebanon  Palestine  Syria  Turkey

v  d  e

Cuisine (List of cuisines)

Regional

Africa  Asia  Caribbean  Europe  Latin America  Mediterranean  Middle East  North America  Oceania  South Asia

Historical

Ancient Egyptian  Ancient Greek  Ancient Roman  Historical Chinese  Historical Indian  Medieval  Ottoman

Styles

Fast food  Fusion  Immigrant

Types of Food

Confectionery  Dairy products  Fruit  Herbs / Spices  Meat  Vegetable

Carbohydrate Staples

Bread  Cassava  Pasta  Potato  Quinoa  Rice  Sweet Potato  Yam

Types of Dish

Curry  Dip  Pizza  Salad  Sandwich  Sauce  Soup  Stew

Technical

Eating utensils  Food preparation utensils  Techniques  Weights and measures

See also

Kitchen  Meal (Breakfast  Lunch  Dinner)  Wikibooks:Cookbook

Categories: Greek cuisine | Cypriot cuisineHidden categories: Articles containing Greek language text

Gaoyou Tianshan light large town "change" Solar city

China Product


Tin Town has always been a "big town of light", the town has more than 120 luggage shoe company, its products exported to Europe dozens of countries and regions. In recent years, due to raw material prices continued to rise, shortage of land, the dollar continued to depreciate, a substantial increase in labor wages and other factors, the days of the township's light industry into an unprecedented predicament, light industrial products this year alone, sales have dropped 25%. The face of difficulties, the town side of the busy light industry enterprises, "downsizing" while transformation initiative to find new projects, into new areas. In 2004, the town has been producing bags Fu Xin Company was the first into the photovoltaic industry, the investment was set up in Jiangsu Shunda Semiconductor Co., Ltd., last year's production value of 6.5 billion, this year expected to exceed 2.5 billion. exercise bike recumbent

Shun great success of the company town for the day to adjust the industrial structure to provide a "template." The town grasp this opportunity to encourage and guide the broad masses of light industry enterprises, advancing solar energy photovoltaic industry in the elongated thickening the production chain, the bigger and stronger industry efforts. In order to break in new projects, shortage of land problem, companies have been "Teng cage for birds", and the upgrading of the existing plant, settled in new projects. Seagate is the day the leader of a Town light industry, last year, exports amounted to more than 200 million U.S. dollars supply, faced with grim export the new situation, the enterprise resolute compression bag production line, there is no additional land on a new PV on the the project, the annual output value of 150 million yuan or more can be added. According to incomplete statistics, the Town has 15 days to achieve successful business transformation, the new town this year to invest 30 million yuan more than 12 PV projects, of which seven projects are not new sites, this seven-year project is put into production Added value of more than 1 billion yuan. elliptical cross trainer

At present, the solar photovoltaic industry has rapidly grown into town days pillar industries, the town has 21 photovoltaic companies formed from the "crucible of quartz polysilicon → → Si → slice → Solar → Solar lamp glass packaging," a relatively complete industrial chain. From January to August this year, the town realized an industrial output value of 2.52 billion yuan, of which PV industry output value of 20 billion yuan, accounting for up to 80%. horizon treadmill

Tunisia, Gafsa region will be a new cement plant

China Product


Recently, the Tunisian and foreign investment groups and Chinese technical team composed of technical experts jointly examined the Gafsa area cement plant project progress. ionic breeze spiz ike

The cement plant project is a joint venture between the Tunisian and foreign investment in cement Gafsa 400 million dinars in the Mediterranean the establishment of a duration of 28 months, 2012 will be put into production. Is expected to create 1,000 jobs, daily production will reach 3,000 tons, of which up to 30% for export. breeze ionic

Network interface device

China Product


Wiring termination

Two simple NIDs, carrying six lines each, on the outside of a building

The simplest NIDs are essentially just a specialized set of wiring terminals. These will typically take the form of a small, weather-proof box, mounted on the outside of the building. The telephone line from the telephone company will enter the NID and be connected to one side. The customer connects their wiring to the other side. A single NID enclosure may contain termination for a single line or multiple lines. vibrating alarm

In its role as the demarcation point, the NID separates the telephone company's equipment from the customer's wiring and equipment. The telephone company owns the NID itself, and all wiring up to it. Anything past the NID is the customer's responsibility. To facilitate this, there is typically a test jack inside the NID. Accessing the test jack disconnects the customer premises wiring from the network and allows the customer to plug a "known good" telephone into the jack to isolate trouble. If the telephone works at the test jack, the problem is the customer's wiring, and the customer is responsible for repair. If the telephone does not work, the line is faulty, and the telephone company is responsible for repair. monoxide detector

Most NIDs also include "circuit protectors", which are surge protectors for a telephone line. They protect customer wiring, equipment, and personnel from any transient energy on the line, such as from a lightning strike to a telephone pole. ademco

Simple NIDs contain no "intelligence" or "logic"; they are "dumb" devices. They have no capabilities beyond wiring termination, circuit protection, and providing a place to connect test equipment.

Smartjack

Three smartjacks for T-1 circuits, in two shelves; a 66 block is on the left

Several types of NIDs provide more than just a terminal for the connection of wiring. Such NIDs are colloquially called "smartjacks" as an indication of their built-in "intelligence", as opposed to a simple NID, which is just a wiring device. Smartjacks are typically used for more complicated types of telecommunications service, such as T1 lines. Plain old telephone service lines generally cannot be equipped with smartjacks.

Despite the name, most smartjacks are much more than a simple telephone jack. One common form for a smartjack is a circuit board with a face plate on one edge, mounted in an enclosure.

A smartjack may provide signal conversion, converting codes and protocols (e.g. framing types) to the type needed by the customer equipment. It may buffer and/or regenerate the signal, to compensate for signal degradation from line transmission, similar to what a repeater does.

Smartjacks also typically provide diagnostic capabilities. A very common capability provided by a smartjack is loopback, such that the signal from the telephone company is transmitted back to the telephone company. This allows the telephone company to test the line from the central office, without the need to have test equipment at the customer site. The telephone company usually has the ability to remotely activate loopback, without even needing personnel at the customer site. When looped back, the customer equipment is disconnected from the line.

Additional smartjack diagnostic capabilities include alarm indication signal, which reports trouble at one end of the line to the far end. This helps the telephone company know if trouble is present in the line, the smartjack, or customer equipment. Indicator lights to show configuration, status, and alarms are also common.

Smartjacks typically derive their operating power from the telephone line, rather than relying on premises electrical power, although this is not a universal rule.

Optical network terminals

An ONT mounted to the outside of a building, with the cover open

In fiber-to-the-premises systems, the signal is transmitted to the customer premises using fiber optic technologies. Unlike many conventional telephone technologies, this does not provide power for premises equipment, nor is it suitable for direct connection to customer equipment. An ONT (optical network terminal) is used to terminate the fiber optic line, demultiplex the signal into its component parts (voice telephone, television, and Internet), and provide power to customer telephones. As the ONT must derive its power from the customer premises electrical supply, many ONTs have the option for a battery backup, to maintain service in the event of a power outage.

Sources

"Network Interface Device". Verizon Communications, Inc.. http://www22.verizon.com/wholesale/solutions/solution/NIDs.html. Retrieved 2009-06-03. 

"Network Interface Device (NID) V9.0". Qwest Communications International. http://www.qwest.com/wholesale/pcat/nid.html. Retrieved 2009-06-03. 

"Functional Criteria for the DS1 Interface Connector" (PDF). BellSouth. June 1993. http://wholesale.att.com/reference_library/guides/tech_ref/TR-73569.pdf. Retrieved 2009-06-03. 

"network interface device". Federal Standard 1037C. U.S. Department of Commerce and National Telecommunications and Information Administration. http://www.its.bldrdoc.gov/fs-1037/dir-024/_3522.htm. Retrieved 2009-06-03. 

"Testing, Repairing and Installing Home telephone Wiring - Network Interface Device". Public Service Commission of Wisconsin. http://psc.wi.gov/utilityinfo/tele/teleConsumer/nid.htm. Retrieved 2009-06-03. 

"About your Optical Network Terminal (ONT)". Verizon Communications, Inc.. http://www22.verizon.com/ResidentialHelp/FiOSInternet/General+Support/Getting+Started/QuestionsOne/121496.htm. Retrieved 2009-06-03. 

"Checking the service at the Optical Network Terminal (ONT)". Verizon Communications, Inc.. https://www22.verizon.com/foryourhome/fttprepair/nr/common/SupportDetail.aspx?case=c29260. Retrieved 2009-06-03. 

See also

Demarcation point

Point of appearance

Customer premises wiring

Customer premises equipment

Local exchange carrier

CSU/DSU

Channel service unit

Data service unit

Main distribution frame

External links

"Network Interface Devices". HomeTech Solutions. http://www.hometech.com/techwire/demarc.html. Retrieved 2009-06-03.  Photographs of several simple NIDs, including "inside" and "outside" views

Categories: Telecommunications terms | Local loop

Honda NSR50

China Product




Honda's NSR 50 is one of the most commonly raced bikes in Minibike club road racing. Though the NSR 50 is not street legal in the United States, safe and legal racing environments are available in many states, often found at kart racing tracks.

The NSR50 has a 49cc water-cooled, two-stroke engine, a manual clutch with six gears, and typically falls into class with other two-stroke 50cc road bikes such as the Yamaha YSR50. Though, it is also commonly classed with up to 110cc four-stroke bikes. suede car seats

Parts air purifier ionizer

The front sprocket of the NSR50 is identical to that of the more common Honda XR50 dirt bike. ionic purifier

The NSR50R was produced in 2004, and Honda Dealers still carry replacement parts for them.

External links

Honda Racing Corporation

Categories: Honda motorcycles

Enduro motorcycle

China Product


Manufacturers

Past and present enduro manufacturers include BMW, Bultaco, Gas Gas, Hodaka, Honda, Husaberg, Husqvarna, Kawasaki, KTM, Maico, Montesa, Ossa, Suzuki, and Yamaha.

Features and Construction suede car seats

An enduro bike has a lot of differences between it and its cousins, with a lot of extras compared to moto/supercross bikes These include: air purifier ionizer

headlight for on road and after dark use ionic purifier

brake light/tail light for on road use

protective hardware like handguards for hand protection against branches and leaves i.e. "bark busters"

An exhaust system that is street legal and meets regulations for noise and spark arresting

ide gear ratios

Narrower handlebars so that the bike can fit between branches and trees easily

A roll chart holder/Enduro computer.

Flywheel weight is usually comparatively heavy

Enduro motorcycles most closely resemble Motocross (MX), and MX bikes are often selected by many riders for Enduro racing (albeit with significant modification, such as those described above). The demands that Enduros place on a bike are severe, and compared to standard street motorcycles, Enduro bikes require a great deal of maintenance to maintain peak operating capability. Their maintenance can be compared to that of Motocross bikes, except that Enduro bikes tend to require more collision prevention/repair maintenance and, until recently, Enduro bikes were developed by their manufacturers as totally different bikes than MX bikes (which is why many races rode/ride MX bikes in Enduro events), and accordingly they were developed with longer service-life engines, more durable components, less concern for weight (since, unlike MX, there are often no lower-limits on bike weights in a class), and other Enduro specific considerations.

The trend since the early 2000s, though, has been to use MX racing bikes as the platforms for Enduro bikes. This was partially driven by the conversion of MX from 2-stroke to 4-stroke engine designs to comply with regulatory trends. Enduro or so-called "Trail-bikes," or "Dual-sport" (dual because they are capable of moderate off-road and moderate street-performance, while excelling at neither) traditionally had a much higher proportion of 4-stroke models. The power-to-weight ratio of these 4-stroke trail bikes wasn't great by today's standards, and that had to do with the lack of emphasis on meeting a weight lower-limit. When the conversion to 4-stroke MX bikes began, there was suddenly an emphasis on power-to-weight ratios for off-road 4-stroke motorcycles, because 125 and 250 MX classes have minimum weight limits. Once these bikes entered production, the manufacturers decided that rather than inventing the next generation of Enduro type 4-stroke bikes, they would simply re-configure their existing 4-stroke MX lineup for Enduro. Accordingly, they made the above listed configuration changes.

The end result of all of this is that today's Enduro motorcycles, which are predominantly 4-strokes are lighter and more powerful than ever, but have many of the same characteristics of their MX cousins. These bikes, which were originally engineered to be MX bikes, do not often stand up to the rigors of long-term Enduro use. In the quest to achieve lower weight and higher power, the manufacturers made many compromises (i.e., thinner walls, lighter materials, more stressful designs, etc...), the downsides of which aren't always evident in MX where the races are relatively short and the bikes are thoroughly serviced after each event and replaced after every season for serious riders. In the case of Enduro riding, these compromises became painfully evident when the bikes were subjected to the harsh Enduro operating conditions. One such example is the 2004 Honda CRF250X Enduro bike, which was based on the CRF250R MX bike. The valves were notorious for needing to be constantly adjusted and even replaced in many cases. Neither procedure is trivial. This issue has apparently been rectified on the 2006 models, due to a reported valve-seat material change on the cylinder head. In contrast, the comparable Husqvarna model TE250, which is purpose built for Enduro riding, is not only low maintenance by comparison, but the types of maintenance that are required more frequently on bikes that are used in Enduros are much easier to do because the bike was designed with those procedures as a design concern, such as valve checks and adjustments.

Motor Vehicle Registration Requirements

Another common issue with Enduro bikes is the need to register them with local government motor vehicle agencies. In the United States, for example, vehicle registration is a common requirement of regional Enduro sanctioning bodies. Since many of today's Enduro bikes are directly derived from their MX counterparts, they don't come with a "street-legal" title. That means that their title explicitly states that they are for non-highway use only. Many states will not permit the registration of vehicles with such titles for on-highway use. Some states have off-road only registrations, but these are not valid for participating in Enduros where the sanctioning body requires a registration, because the purpose of requiring the registration is to validate the use of public lands that are used in the event, as well as to validate the use of public roads that are "liaisons" between different off-road sections of the course. Purpose-built Enduro bikes, such as the Husqvarna TE250, some Husabergs, and a select few others come with standard street-bike titles. The bikes that don't come with street-legal titles come instead with an "MSO," a Manufacturer's Statement of Origin, which is nothing more than a document that proves legal title to the bike, but that usually cannot be used for motor vehicle agency registration, depending on the state. Some more liberal states include Pennsylvania and Vermont, whereas New York and New Jersey apply much more scrutiny. California has some unique regulations that require certain California-only emissions modifications. The quest to register Enduro bikes has become a cat-and-mouse game between Enduro riders and their state motor vehicle agencies, and manufacturers that offer competitive bikes that come with street-legal titles are at a huge marketing advantage.

Racing Classes

Motorcycles race according to their engine type and size, and classes vary by sanctioning body. Certain European classes include:-

Enduro 1 - 100-125cc 2-stroke / 175-250cc 4-stroke

Enduro 2 - 175-250cc 2-stroke / 290-450cc 4-stroke

Enduro 3 - 290-500cc 2-stroke / 475-650cc 4-stroke

In America, AMA machine-type sub-classes (modifications to the standard AA, A, B, and C classes) are often based on the engine type (i.e., 4-stroke vs. 2-stroke) and/or a characteristic of the rider (usually age, i.e., "Veteran," class).

References

^ Husqvarna WR360 - Last of the Breed

^ Make Your MX Bike Endurocross-Ready In Just 10 Steps!

^ ThumperFaq: Flywheel Weights

External links

Wikimedia Commons has media related to: Enduro

Categories: Motorcycle classifications | Dirt biking