asp.net data matrix reader

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n To preview a larger version of a picture, click (or double-click) its thumbnail. See Using the Photo Gallery Viewer later in this chapter for things you can do there. After viewing, close the Photo Gallery Viewer to return to your Pictures folder. n To view all the pictures in the folder as a slide show, click the Slide Show toolbar button. n Right-click any thumbnail icon for a shortcut of things you can do with that item. n Use standard techniques described under How to Select Icons in 29 to select multiple icons that you want to print, copy, burn to CD, and so forth. To select all icons, click Organize Select All or press Ctrl+A. n To e-mail pictures using Windows Mail, select their thumbnail icons. Then click the E-mail toolbar button as in Figure 22.11. FIGURE 22.11 E-mail button.

Most employers of any size offer 401(k) savings accounts to their employees A provision in the 2001 tax law allows even one-person businesses to offer 401(k)s These accounts usually are the best first choice for long-term savings In a 401(k) plan, an employee elects to have part of his or her salary deposited in an account The deferred salary is not subject to current income taxes, though Social Security and Medicare taxes are imposed Investment earnings in the account compound tax deferred until they are withdrawn, then they are taxed as ordinary income Loans can be taken from the accounts under certain circumstances Those who qualify for a hardship withdrawal can take money out before age 591 2 without paying the 10 percent early distribution penalty (though income taxes still are due) The 401(k) s benefits are comparable to those of a deductible IRA.

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Fish and rice dominate the cuisine of the island nation of Japan, and these two staples are combined in sushi, a classic Japanese preparation that is especially popular in the West. Sushi originated many years ago as a way of preserving sh by salting it and packing it with vinegared rice. When the sh was eaten, the rice was discarded. In Japan, it takes many years of apprenticeship to become a sushi master, or itamae (ee-tah-mah-eh). A master is skilled in preparing rice properly, making rice fingers of just the right size and compactness for nigirizushi, and especially in selecting, judging, and cutting the many varieties of fresh seafood used as toppings. When one is eating nigirizushi, it is considered improper to dip the rice ball into soy sauce. The large amount of soy sauce absorbed by the rice masks the fresh avor of the toppings and makes the rice ball break up. Instead, turn the sushi over and dip the seafood topping lightly in the sauce. Incidentally, in Japanese, an initial s sound, as in the word sushi, may change to a z sound when it is in the middle of a compound word, as in nigirizushi.

As already noted, the technique for making beurre blanc is the same as monter au beurre,except that the proportion of butter is much higher. This same technique can be used to nish a great variety of sauces,usually white sauces,although brown sauces can be nished the same way. To improvise a butter-enriched version of a classic white sauce, refer to the sauce variations on page 173.In place of the 1 qt (1 L) velout or other white sauce base,substitute 1 pt (500 mL) concentrated white stock.Combine with the avoring ingredients indicated in the variation.Reduce to a slightly syrupy consistency.Whip in 8 oz (250 g) raw butter and strain. Many other sauces for saut ed meat,poultry,or sh items can be improvised using the same technique.Deglaze the saut pan with wine,stock,or other liquid,add desired avoring ingredients,reduce,and nish by whipping in a generous quantity of raw butter. Season and strain.

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