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(If you think that the alarms in the press about Evil Hackers Bringing Down the Internet are somehow equivalent to the hungry peasant with a Kalashnikov, then it may well be worth bearing in mind the even greater destruction done by colonial ranching companies with the capital to fence off the veld in 100,000-acre lots) Of course, if you are going for the lusher grazing, or will have to protect high-profile business-critical systems against network attack, then you should read all the hacker Web pages, examine all the hacker software worth looking at, subscribe to the mailing lists, read the advisories, and install the patches.

1. 2. Scrub shells thoroughly before opening. Hard-shell clams are sometimes sandy inside,and soft-shell clams nearly always are. They can be ushed as follows: Make a salt brine, using 1 3 cup salt per gallon of water (20 mL salt per liter). Soak the clams in the brine for 20 minutes. Drain and repeat until the clams are free of sand.

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There are anti-adware programs on the market, such as Lavasoft s Ad-Aware (discussed in 30) that can clean out unwanted adware and spyware cookies for you. Though, there s no hardship in deleting cookies yourself because they re never required to use a Web site. A Web site really can t assume that you already have a given cookie, because people visiting a site for the first time won t have any cookies from that site. So, if you delete a site cookie, you just get treated as a first-time visitor the next time you visit the site. No big deal. To delete all cookies, just click the Delete Cookies button shown in Figure 30-30. As mentioned, cookies are stored in the folder C:\Documents and Settings\user name\Cookies where user name is folder name for your user account. For example, Figure 32-33 shows the Cookies for a user account named Alec. The index.dat file in that example is one that Windows creates and shouldn t be deleted because it s not a cookie.

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The imperative to build an effective, delegated management team and vest responsibilities in key managers accompanies successful business growth. Managers should be partly promoted from within and partly recruited for their specialist skills and experiences. Management development should embrace formal training courses to impart fundamental skills, supplemented by internal training, mentoring and coaching (people development should be high on the list of skills of the CEO). Time needs to be set aside for training and coaching in management skills. What are the basic skills and knowledge that key managers in growing businesses should have Business development skills: strategy, organizational diagnosis and design, marketing, nancial analysis, business planning, budgeting, forecasting. Skills of managing people at work: self-management, interpersonal skills, motivation, team leading, brie ng, goal setting, monitoring, feedback, performance appraisals, recruitment and selection, dealing with dif cult situations.

Aromatic vegetables are the second most important contributors of avor to stocks.(In the case of vegetable stocks, they are the most important.) Mirepoix (meer-pwah) is a combination of onions,carrots,and celery.It is a basic avoring preparation that is used in all areas of cooking, not only for avoring stocks but also for sauces, soups, meats, poultry, sh, and vegetables. (The classical mirepoix of decades ago contained a wider variety of ingredients, sometimes including ham or bacon, leeks and other vegetables, and one or more fresh herbs.The modern version is considerably simpli ed.) Learn the proportions in Table 8.1 well. Mirepoix is a basic preparation you will need throughout your career. A white mirepoix, made without carrots, is used when it is necessary to keep the stock as colorless as possible. Mushroom trimmings may be added to white mirepoix. When cost permits,it is a good idea to include leeks in the mirepoix in place of part of the onions in a white mirepoix.They give an excellent avor. In vegetable stocks, a variety of vegetables is used in addition to or in place of the traditional mirepoix; see page 153 for a brief discussion.

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