This will generate and set a new root password. If you'd like to set a custom password, then you would have to use SSH client or Interactive root shell.
current password is: {{prevPwd}}


Toggle navigation
Back to all projects
Toggle nav
This Century in Natural Disasters
How, when, and who nature chooses when it hits back
All continents
Africa
Americas
Asia
Europe
Oceania


Restaurants
Bill's Restaurant & Bar
Mirchi
Sunbean Cafe & Restaurant
Bill's Restaurant & Bar
Location: Down the south hall of the first floor
Featured Menu Items: Prime Rib, Fettuccine Alfredo, and Chicken Fried Chicken
Mirchi
Location: Across the lobby on the first floor
Featured Menu Items: Vegetable Samosa, Chicken Curry, and Chicken Tikka Masala
Sunbean Cafe & Restaurant
Location: On the first floor to the east of the casino floor
Featured Menu Items: Bacon Egg and Cheese Croissant Sandwich, Cappuccino, Meat and Cheese Omelet
Tastyburgers
Tastyburgers
Location: Across the elevators on the second floor
Featured Menu Items: Bacon Cheeseburger, Old Fashion Burger, and Loaded Fries


Name: {{data.Book.Name}}
Id: {{data.Book.Id}}
The book has multiple Issues
{{issue.Id}}: {{issue.Name}}
Probably the book is referenced by some content:
Referenced in {{reference.Contribution.Name}} with Id {{reference.Contribution.Id}}
{{reference.Data.Upload.Content[0].Captions}}


Miso soup
Heat 4 cups of dashi in a pot. Add whatever ingredients you want, and then add the miso at the end, just before serving. Since the miso paste is refrigerated and quite thick, it takes a while to dissolve in the dashi. Therefore, you must thin the miso in a large soup ladle full of dashi (while it is still partially immersed in the pot), whisking with chopsticks to a smooth consistency first. If you don’t follow this step, it is likely that clumps of miso will remain undissolved when serving.  It works wonderfully and makes quick work of this task, and is a great time saver if you serve miso soup regularly. Miso should not be boiled, because it is said it loses its flavor.
Tofu and Wakame
Tofu and Wakame
Cut ½ block of tofu, either kinu-goshi (soft) or momen-goshi (firm), depending on your preference, into cubes the size of dice. Soak ½ cup wakame in lukewarm water for 10 minutes. Rinse the reconstituted wakame, roughly chop it and add it, along with the tofu, to 4 cups of hot dashi. Add 3 tablespoons of white, red, or a combination of the two. Garnish with chopped green onions or chopped mitsuba. Serves 4.


Instructions:
- Left-Click on a square to start a wave.
- Left-Click and drag to change the camera view.
- Use the scroll-wheel to zoom in and out.
- Refresh the page to get a different color scheme.
- Left-Click multiple times to get more waves going.
- Have fun!
See the code: