Latest news with #DiMaio
Morocco World
22-05-2025
- Politics
- Morocco World
EU Gulf Envoy Commends Morocco's Two-State Solution Leadership
Doha – The European Union's special envoy for the Gulf, Luigi Di Maio, praised Morocco's pivotal role in advancing the two-state solution during the fifth Global Alliance meeting in Rabat on Tuesday. The former Italian foreign minister expressed gratitude for Morocco's 'generous hospitality' in co-organizing the gathering with the Netherlands. Di Maio described the Rabat meeting as the 'first joint initiative outside the initial group of co-organizers' of the alliance working toward lasting regional peace. He called for 'concrete actions' supporting Palestinian state sovereignty. The alliance aims to prepare for the high-level conference on the two-state solution scheduled at UN headquarters in New York next month, which will be co-organized by Saudi Arabia and France. 'We are fully committed to collaborating with the Kingdom of Morocco and the Kingdom of the Netherlands, as well as with all partners gathered here,' Di Maio stated. He warned that the humanitarian crisis in Gaza and the alarming situation in the West Bank risk seriously compromising the viability of the two-state solution. More than 50 countries and international organizations participated in the Rabat discussions. Palestinian Minister of State for Foreign Affairs Farsin Aghabekian Shaheen also thanked King Mohammed VI for his efforts in supporting the Palestinian cause. She said Morocco's hosting of the meeting reflects the country's sustained efforts to make Palestinian statehood a concrete reality. 'We rely enormously on this kind of meetings,' she noted, particularly during Palestine's current delicate situation, plagued by genocide. The meeting contributes to efforts to implement the two-state solution and enrich preparations for the New York conference. On his turn, Arab League Deputy Secretary-General Hossam Zaki affirmed that the two-state solution forms the foundation of the Arab Peace Initiative. 'We still believe in this solution and continue to support it as the basis for peace in the Middle East,' he said. Zaki reminded attendees of Gaza's catastrophic situation due to continued Israeli aggression and attempts to forcibly displace the population. He called this out as a violation of international law and humanitarian principles. 'The only option where there are no losers' For Foreign Minister Nasser Bourita, the two-state solution is positioned as the cornerstone for Middle East stability. He described it as 'the only option where there are no losers' because Palestinians gain freedom and dignity, Israelis gain security and stability, and the entire region benefits from development opportunities. Bourita insisted the solution requires a concrete roadmap with precise timelines and clear, responsible steps. The minister rejected treating the two-state solution as an empty slogan or diplomatic maneuvering. He noted that extremists from all sides lose with implementation because they feed off conflict. Morocco maintains this vision under King Mohammed VI's leadership as head of the Al-Quds Committee. The North African country's diplomacy works determinedly to bring viewpoints closer and increase chances for just peace. Morocco's approach to Palestinian support combines diplomatic initiatives with practical ground projects. The Bayt Mal Al-Quds Agency strengthens Jerusalem residents' resilience through projects covering daily life aspects, including food, medical care, and education. Bourita stressed that economic support cannot substitute for political solutions. The country seeks fundamental conflict treatment rather than temporary pain relief. The Global Alliance operates on three main axes. First, it draws from past successes to converge toward a promising future. Second, it strengthens institutional support for the Palestinian National Authority under President Mahmoud Abbas. Third, it anchors economic dimensions in the peace process. Bourita called economic foundations essential for sustainable peace, while maintaining that sovereignty cannot be conditioned. The meeting produced concrete political recommendations supporting diplomatic efforts and strengthening conditions for two-state solution implementation. The Global Alliance launched during the UN General Assembly's high-level week in September 2024. This fifth meeting follows previous gatherings in Riyadh, Brussels, Oslo, and Cairo. The initiative positions itself as a diplomatic platform dedicated to effectively relaunching the Israeli-Palestinian peace process. Tags: Morocco and Palestinetwo-state solution
Yahoo
26-02-2025
- Business
- Yahoo
Republicans warn governor's budget plan will leave New Jersey in ‘an enormous hole'
Sen. Anthony Bucco (R-Morris) blasts Gov. Phil Murphy's $58.1 billion budget proposal at the Statehouse in Trenton. (Dana DiFilippo | New Jersey Monitor) Gov. Phil Murphy for months has called for cuts in state spending but offered a bloated budget proposal packed with unnecessary new spending, Republican legislative leaders said Tuesday after the governor's annual budget address. The record-high $58.1 billion budget proposal perpetuates the state's structural deficit and leaves a surplus that would take the state just 39 days to burn through, said Sen. Anthony Bucco (R-Morris). New programs like Stay NJ, a tax break for seniors that will cost more than $1 billion a year when it's fully phased in, just add to that structural deficit, Bucco said. 'This next governor is going to be left with an enormous hole to fill. And you know what they say: When you're in a hole, stop digging. Well, this governor keeps going deeper and deeper and deeper, and it's going to be that much harder for the next governor to be able to move that program forward,' Bucco said. Sen. Declan O'Scanlon (R-Monmouth) and Assemblyman John DiMaio (R-Warren) blasted Murphy's plan to expand funding for free preschool, saying some districts still don't have full-day kindergarten while others struggle with insufficient state support that has forced them to cut staff, extracurriculars and more. They also objected to new or expanded taxes and fees Murphy has proposed, including on firearms, drones, and alcohol. 'Any new tax is a drag on the economy, money out of hard-working people's pockets that they could be using for other things,' DiMaio said. The new spending also contradicts the warning Murphy made during his budget address about the 'deep uncertainty and anxiety' coming out of Washington, D.C., with threats of federal funding cuts by the Trump administration, said Assemblywoman Nancy Munoz (R-Union). 'They're deflecting blame on the federal government (for cuts) that haven't even happened yet, and meanwhile, they're spending money we don't have and relying on revenues that won't materialize,' Munoz said. Republican leaders last week threatened to sue the Murphy administration if it didn't stand firm against last-minute budget additions. Such pork spending, which topped $600 million last year, is 'based on naked political favoritism,' GOP leaders said then. Tuesday, DiMaio predicted pork will still swell next year's budget despite their lawsuit threat, widespread criticism over the structural deficit, and the uncertainty in Washington. The Legislature must finalize the next fiscal year's budget by June 30. 'We've had 20-plus years of the Legislature controlled by the Democrats, the last eight years of one-party rule. And when you have one-party rule, this is what the public loses — it loses transparency, and it loses the negotiations,' DiMaio said. 'Because unless you have a Republican governor or Republican Legislature, there is no need for the Democrats to negotiate with the Republicans.' SUBSCRIBE: GET THE MORNING HEADLINES DELIVERED TO YOUR INBOX
CNN
19-02-2025
- Health
- CNN
Scientists developed a new method for the perfect boiled egg, and you can test it at home
If you think you have your egg-boiling technique down to a science, there is still a chance you haven't prepared the 'perfect' boiled egg. Boiling an egg flawlessly is challenging because the albumen — or egg white — and the yolk have different compositions, requiring them to be cooked at varying temperatures to achieve ideal taste and consistency. But now, scientists say they have officially cracked the code with a technique known as periodic cooking. This new method involves alternating the eggs between hot and lukewarm water cycles to optimally cook the albumen and yolk simultaneously without separating them, according to a new study published February 6 in the journal Communications Engineering. Not only does periodic cooking produce the ideal texture and flavor for both the albumen and yolk, but it also helps the egg retain the greatest amount of nutrients with proven health benefits compared with other popular methods such as hard-boiling or sous vide, the study authors wrote. 'As a chef, this method makes perfect sense,' Micah Siva, a San Francisco-based registered dietitian and recipe writer who was not involved in the study, said via email. 'People often forget that cooking is incredibly scientific … and adjusting cooking temperature to the properties and structures of the proteins within the egg can improve the quality.' The best part? You don't have to imagine it — you can try periodic cooking at home. Dr. Ernesto Di Maio, the study's lead author, noted the experiment wasn't conducted using fancy lab equipment but rather in his home kitchen. All you need is 32 minutes and a bit of patience. Cooking process for the perfect boiled egg To cook the ultimate boiled egg, the researchers could have relied on trial and error, testing hundreds of eggs, said Di Maio, program manager of the bachelor and master's materials engineering program at Italy's University of Naples Federico II. Instead, the team developed mathematical models and simulations to predict how heat transfers through the egg, which helped them identify the ideal cooking conditions for both the albumen and yolk. With these tools, Di Maio and his colleagues input factors such as water temperature and density to help them decide the time increments to switch the eggs between hot and lukewarm water, he said. To test periodic cooking, the team filled a kitchen pot with tap water and heated it to the desired temperature on the stovetop. The researchers placed a food thermometer in both the hot and lukewarm water to ensure consistent temperatures throughout the cooking process. The team then cooked fresh, shell-on hen eggs using four methods: hard-boiling, soft-boiling, sous vide and the new periodic cooking technique. In total, Di Maio and his colleagues prepared 160 eggs, using 40 eggs per cooking method. The traditional methods served as control samples to compare temperature profiles, texture and nutrient retention. Hard-boiled eggs were cooked for 12 minutes, soft-boiled ones for six minutes and sous vide eggs were prepared at 65 degrees Celsius (149 degrees Fahrenheit) for one hour. For the periodic method, scientists alternated submerging the eggs for two minutes in boiling water at 100 C (212 F) and lukewarm water at 30 C (86 F). This cycle was repeated eight times for 32 minutes. While the traditional methods resulted in consistently increasing internal temperatures throughout the egg, the periodic method maintained a constant yolk temperature of 67 C (152.6 F), with the albumen reaching temperatures ranging from 87 C to 100 C (188.6 F to 212 F) in hot water and 30 C to 55 C (86 F to 131 F) in lukewarm water. This dynamic heat distribution allows both the albumen and yolk to achieve their ideal textures and consistency, according to Di Maio. While Siva noted periodic cooking is an interesting concept, she said she wouldn't take the time to cook an egg for 32 minutes. 'Most people struggle to get a meal on the table and are looking for shortcuts … not a way to fuss over something as simple as a boiling egg,' she said. Comparing the techniques While the researchers were able to visualize some of the differences between the eggs, they also performed a texture profile analysis and sensory analysis to measure various properties, including consistency, color, texture and taste. Sensory analysis, which involves texture and taste, is objective but provides detailed insights into the elements people can expect when trying periodic cooking. Overall, the albumen of the periodically cooked eggs had a texture most similar to soft-boiled eggs, whereas the yolk closely resembled sous vide-cooked eggs, the researchers noted. Di Maio described the yolk of the periodically cooked eggs as an excellent balance between solid and liquid, with a jelly-like consistency, while the albumen was well-set without being too firm or transparent. He shared some of the periodically cooked eggs with friends and said they were amazed by the contrast of the textures of the albumen and yolk, something not easily achieved with traditional methods. If you decide to give periodic cooking a try at home, be forewarned that consuming raw or undercooked eggs may increase your risk of foodborne illness, especially if you have a weakened immune system or have certain medical conditions. Researchers were also interested in exploring the protein denaturation — the changing of physical and chemical properties — to assess the levels of polyphenols and amino acids within the yolk, as these contain vital nutrients. Interestingly, compared with other methods, periodic cooking preserved the highest levels of polyphenols, chemical compounds that help prevent cell damage. Foods rich in polyphenols have anti-inflammatory and antioxidant properties, which have been shown to help protect against several diseases and may reduce the occurrence of prostate and breast cancer, according to the study. Siva noted that the nutrient composition changes with the periodic method are minimal, but eggs are still a great source of protein and healthy fats no matter the cooking form. Correction: A previous headline on this story misstated the cooking method the scientists tested.
CNN
18-02-2025
- Health
- CNN
How to make ‘perfect' hard-boiled eggs: Scientists say they cracked the code
If you think you have your egg-boiling technique down to a science, there is still a chance you haven't prepared the 'perfect' boiled egg. Boiling an egg flawlessly is challenging because the albumen — or egg white — and the yolk have different compositions, requiring them to be cooked at varying temperatures to achieve ideal taste and consistency. But now, scientists say they have officially cracked the code with a technique known as periodic cooking. This new method involves alternating the eggs between hot and lukewarm water cycles to optimally cook the albumen and yolk simultaneously without separating them, according to a new study published February 6 in the journal Communications Engineering. Not only does periodic cooking produce the ideal texture and flavor for both the albumen and yolk, but it also helps the egg retain the greatest amount of nutrients with proven health benefits compared with other popular methods such as hard-boiling or sous vide, the study authors wrote. 'As a chef, this method makes perfect sense,' Micah Siva, a San Francisco-based registered dietitian and recipe writer who was not involved in the study, said via email. 'People often forget that cooking is incredibly scientific … and adjusting cooking temperature to the properties and structures of the proteins within the egg can improve the quality.' The best part? You don't have to imagine it — you can try periodic cooking at home. Dr. Ernesto Di Maio, the study's lead author, noted the experiment wasn't conducted using fancy lab equipment but rather in his home kitchen. All you need is 32 minutes and a bit of patience. Cooking process for the perfect boiled egg To cook the ultimate boiled egg, the researchers could have relied on trial and error, testing hundreds of eggs, said Di Maio, program manager of the bachelor and master's materials engineering program at Italy's University of Naples Federico II. Instead, the team developed mathematical models and simulations to predict how heat transfers through the egg, which helped them identify the ideal cooking conditions for both the albumen and yolk. With these tools, Di Maio and his colleagues input factors such as water temperature and density to help them decide the time increments to switch the eggs between hot and lukewarm water, he said. To test periodic cooking, the team filled a kitchen pot with tap water and heated it to the desired temperature on the stovetop. The researchers placed a food thermometer in both the hot and lukewarm water to ensure consistent temperatures throughout the cooking process. The team then cooked fresh, shell-on hen eggs using four methods: hard-boiling, soft-boiling, sous vide and the new periodic cooking technique. In total, Di Maio and his colleagues prepared 160 eggs, using 40 eggs per cooking method. The traditional methods served as control samples to compare temperature profiles, texture and nutrient retention. Hard-boiled eggs were cooked for 12 minutes, soft-boiled ones for six minutes and sous vide eggs were prepared at 65 degrees Celsius (149 degrees Fahrenheit) for one hour. For the periodic method, scientists alternated submerging the eggs for two minutes in boiling water at 100 C (212 F) and lukewarm water at 30 C (86 F). This cycle was repeated eight times for 32 minutes. While the traditional methods resulted in consistently increasing internal temperatures throughout the egg, the periodic method maintained a constant yolk temperature of 67 C (152.6 F), with the albumen reaching temperatures ranging from 87 C to 100 C (188.6 F to 212 F) in hot water and 30 C to 55 C (86 F to 131 F) in lukewarm water. This dynamic heat distribution allows both the albumen and yolk to achieve their ideal textures and consistency, according to Di Maio. While Siva noted periodic cooking is an interesting concept, she said she wouldn't take the time to cook an egg for 32 minutes. 'Most people struggle to get a meal on the table and are looking for shortcuts … not a way to fuss over something as simple as a boiling egg,' she said. Comparing the techniques While the researchers were able to visualize some of the differences between the eggs, they also performed a texture profile analysis and sensory analysis to measure various properties, including consistency, color, texture and taste. Sensory analysis, which involves texture and taste, is objective but provides detailed insights into the elements people can expect when trying periodic cooking. Overall, the albumen of the periodically cooked eggs had a texture most similar to soft-boiled eggs, whereas the yolk closely resembled sous vide-cooked eggs, the researchers noted. Di Maio described the yolk of the periodically cooked eggs as an excellent balance between solid and liquid, with a jelly-like consistency, while the albumen was well-set without being too firm or transparent. He shared some of the periodically cooked eggs with friends and said they were amazed by the contrast of the textures of the albumen and yolk, something not easily achieved with traditional methods. If you decide to give periodic cooking a try at home, be forewarned that consuming raw or undercooked eggs may increase your risk of foodborne illness, especially if you have a weakened immune system or have certain medical conditions. Researchers were also interested in exploring the protein denaturation — the changing of physical and chemical properties — to assess the levels of polyphenols and amino acids within the yolk, as these contain vital nutrients. Interestingly, compared with other methods, periodic cooking preserved the highest levels of polyphenols, chemical compounds that help prevent cell damage. Foods rich in polyphenols have anti-inflammatory and antioxidant properties, which have been shown to help protect against several diseases and may reduce the occurrence of prostate and breast cancer, according to the study. Siva noted that the nutrient composition changes with the periodic method are minimal, but eggs are still a great source of protein and healthy fats no matter the cooking form.
CNN
18-02-2025
- Health
- CNN
How to make ‘perfect' hard-boiled eggs: Scientists say they cracked the code
If you think you have your egg-boiling technique down to a science, there is still a chance you haven't prepared the 'perfect' boiled egg. Boiling an egg flawlessly is challenging because the albumen — or egg white — and the yolk have different compositions, requiring them to be cooked at varying temperatures to achieve ideal taste and consistency. But now, scientists say they have officially cracked the code with a technique known as periodic cooking. This new method involves alternating the eggs between hot and lukewarm water cycles to optimally cook the albumen and yolk simultaneously without separating them, according to a new study published February 6 in the journal Communications Engineering. Not only does periodic cooking produce the ideal texture and flavor for both the albumen and yolk, but it also helps the egg retain the greatest amount of nutrients with proven health benefits compared with other popular methods such as hard-boiling or sous vide, the study authors wrote. 'As a chef, this method makes perfect sense,' Micah Siva, a San Francisco-based registered dietitian and recipe writer who was not involved in the study, said via email. 'People often forget that cooking is incredibly scientific … and adjusting cooking temperature to the properties and structures of the proteins within the egg can improve the quality.' The best part? You don't have to imagine it — you can try periodic cooking at home. Dr. Ernesto Di Maio, the study's lead author, noted the experiment wasn't conducted using fancy lab equipment but rather in his home kitchen. All you need is 32 minutes and a bit of patience. Cooking process for the perfect boiled egg To cook the ultimate boiled egg, the researchers could have relied on trial and error, testing hundreds of eggs, said Di Maio, program manager of the bachelor and master's materials engineering program at Italy's University of Naples Federico II. Instead, the team developed mathematical models and simulations to predict how heat transfers through the egg, which helped them identify the ideal cooking conditions for both the albumen and yolk. With these tools, Di Maio and his colleagues input factors such as water temperature and density to help them decide the time increments to switch the eggs between hot and lukewarm water, he said. To test periodic cooking, the team filled a kitchen pot with tap water and heated it to the desired temperature on the stovetop. The researchers placed a food thermometer in both the hot and lukewarm water to ensure consistent temperatures throughout the cooking process. The team then cooked fresh, shell-on hen eggs using four methods: hard-boiling, soft-boiling, sous vide and the new periodic cooking technique. In total, Di Maio and his colleagues prepared 160 eggs, using 40 eggs per cooking method. The traditional methods served as control samples to compare temperature profiles, texture and nutrient retention. Hard-boiled eggs were cooked for 12 minutes, soft-boiled ones for six minutes and sous vide eggs were prepared at 65 degrees Celsius (149 degrees Fahrenheit) for one hour. For the periodic method, scientists alternated submerging the eggs for two minutes in boiling water at 100 C (212 F) and lukewarm water at 30 C (86 F). This cycle was repeated eight times for 32 minutes. While the traditional methods resulted in consistently increasing internal temperatures throughout the egg, the periodic method maintained a constant yolk temperature of 67 C (152.6 F), with the albumen reaching temperatures ranging from 87 C to 100 C (188.6 F to 212 F) in hot water and 30 C to 55 C (86 F to 131 F) in lukewarm water. This dynamic heat distribution allows both the albumen and yolk to achieve their ideal textures and consistency, according to Di Maio. While Siva noted periodic cooking is an interesting concept, she said she wouldn't take the time to cook an egg for 32 minutes. 'Most people struggle to get a meal on the table and are looking for shortcuts … not a way to fuss over something as simple as a boiling egg,' she said. Comparing the techniques While the researchers were able to visualize some of the differences between the eggs, they also performed a texture profile analysis and sensory analysis to measure various properties, including consistency, color, texture and taste. Sensory analysis, which involves texture and taste, is objective but provides detailed insights into the elements people can expect when trying periodic cooking. Overall, the albumen of the periodically cooked eggs had a texture most similar to soft-boiled eggs, whereas the yolk closely resembled sous vide-cooked eggs, the researchers noted. Di Maio described the yolk of the periodically cooked eggs as an excellent balance between solid and liquid, with a jelly-like consistency, while the albumen was well-set without being too firm or transparent. He shared some of the periodically cooked eggs with friends and said they were amazed by the contrast of the textures of the albumen and yolk, something not easily achieved with traditional methods. If you decide to give periodic cooking a try at home, be forewarned that consuming raw or undercooked eggs may increase your risk of foodborne illness, especially if you have a weakened immune system or have certain medical conditions. Researchers were also interested in exploring the protein denaturation — the changing of physical and chemical properties — to assess the levels of polyphenols and amino acids within the yolk, as these contain vital nutrients. Interestingly, compared with other methods, periodic cooking preserved the highest levels of polyphenols, chemical compounds that help prevent cell damage. Foods rich in polyphenols have anti-inflammatory and antioxidant properties, which have been shown to help protect against several diseases and may reduce the occurrence of prostate and breast cancer, according to the study. Siva noted that the nutrient composition changes with the periodic method are minimal, but eggs are still a great source of protein and healthy fats no matter the cooking form.
