The Global Ocean Refuge System (GLORES) is an initiative byMarine Conservation Institutedesigned to catalyze strong protection for 30% of the ecosystems in each marine biogeographic region of the world’s oceans by 2030. It is a strategic, science-based way to safeguard marine ecosystems and will enable humans to recover marine life for us and future generations.
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The Atlas of Marine Protection (
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To avoid serving stale content, ensure the
(LMT) value on the origin server is updated to a newer timestamp than the LMT value of the current object.
Deletion : The purge action that removes the object from cache so that it is no longer available to be served to clients.Deletion operations result in an expensive GET request to the origin server, and prevents Akamai from serving this content stale if the origin server is down.Deletion
Content Provider (CP) Code
: A CP code identifies a set, typically a subset, of content on your origin server. CP codes also provide additional granularity in reports and to track billing. Each contract has at least one CP code associated with it. You cannot apply the same CP code to content under more than one contract. If you are using Property Manager, see the
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(PAPI) to retrieve a list of CP codes available for a selected contract and group. PAPI also allows you to generate new CP codes, assign them to properties, and apply them within property rules.
Cache Key : The cache key is an index entry for an object in cache. By default, Akamai uses the entire uniform resource identifier (URI) and query string to identify cached objects. You can specify a custom cache key to cache different versions of an object based on differences in query parameters and other differences such as variations in device characteristics..Cache Key
: An opaque label applied to content from the origin by way of the
header. Once a set of objects have been cached with a tag, they can be purged together with a single version 3 API call. You can apply many tags to any object, allowing you to purge by any overlapping set of classifications you define, such as
. If an object matches any one of the tags in a purge request, then its cache will be refreshed. Note that cache tags are case-sensitive.
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Have you heard of this reverse sear thing? It’s what all the cool kids are doing. Traditionally, a restaurant method of cooking steak involved searing over incredibly high heat, then transferring to an oven to finish on a moregentle heatuntil done. The reverse sear method pretty much just flips the order, and involves first cooking the meat on a very low heat before searing the outside on a super hot surface.
The basic idea is that with reverse sear,you have greater control overthe Maillard Reaction (that magical process that turns the cooked edges of meatsyummy and brown), because you’re making sure the high heat only comes into playright at the end and that the steak inside will be perfect. So, instead of an internal ring of different “doneness” your steak will be perfectly medium all the way through, save for the very outside.
Truth be told, I love my steaks rare, so a regular pan sear works for me, but there’s no denying this is the ultimate cook method to achieve a perfect medium/medium-rare throughout. If you wanna get super meat-nerd about it, consider removing the steak about 5 degrees before it reaches doneness, as it will continue to cook slightly from residual heat during resting.
You will definitely need a meat thermometer to do this correctly – the ‘ol palm pinch test is not gunna cut it here! Back in the day I used to use a cheapie stick-thermometer, until I started noticing bad inconsistencies and realised it wasn’t calibrated, and whenthere’s just a few degrees difference between rare and medium, you wanna get this stuff right! These days, I prefer to use a
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which has an instant read and takes the tempoff the very thin tip of the probe. That means less heat loss if I’m opening the grill or smoker to check something, and no nasty huge probe marks.Put it this way, investing a little in perfectly cooked meat is cheaper than ruining your nice quality steaks!
Though it ultimately takes longer to cook with reverse sear than other methods,it’s ready to eat immediately because you’ve rested the steak prior to the sear – so you can eat it nice’n’hot!I use an oven/heavy cast iron pan to reverse sear, but you can definitelyexperiment with a smoking/grilling combo too. If you’re looking for an extra secret weapon to help you achieve an incredible crust and appearance on the sear, you wanna check out this
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