A remote keyless entry system is a technology that is designed to enable users to access their cars without having to use keys. These remote keyless entry systems can be made by Lenel Systems International, Inc. This company manufactures ID cards, alarm monitors and other card systems. The technology behind remote keyless entry systems is also similar to RFID systems or Radio frequency Identification systems.
Nowadays, almost all cars have remote keyless entry systems. If you want to install a remote keyless entry door system in your car, you can follow these instructions:
Finding the right system. First, you have to know the right remote keyless entry system that is fit for your car. Before you purchase the system, you should know the make and model of your car. You can do some research on this. Go online and see what the best keyless entry systems are to install in your vehicle. You can also ask your car dealer what system is compatible with the car that you have so that you can purchase the correct system.
Purchase the remote keyless entry system. When you know what type of keyless entry system you need, you can purchase it. You can do this online, or you can also go to auto shops to see if they sell the type of system that you need. If you purchase online, you can look for discounted systems so that you can save some money. Remember to purchase a remote keyless entry system with two actuators if your car has two doors, and four actuators if your car has four doors.
Preparation. Before starting the installation, you have to ensure that the windows of your car are all rolled up. Look at how the window panel on the car door is installed and see how you can remove it without damaging the car door.
Installation. Remove the panel inside the car door and look for the lock. What you have to do is to get the clip from the remote keyless entry system and attach it to the bar of the lock. Get an actuator and use the bar that came with the kit, and put it through the hole on the actuator. The next step is to put the bars in the actuator to connect it to the locking bar. The last step is securing the actuator using the screws that came with the kit. After this, you can replace the panel and test if the mechanism works.
These are the simple steps on how you can install a remote keyless entry system for the car. These remote keyless entry systems come with instructions. You can follow the instructions to see if you are installing the system correctly on the car. There are also biometrics systems or keyless entry systems that are used for houses. If you want to have the same technology in your house, you can replace your door locks with a remote keyless entry system.
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Former Ukrainian Prime Minister Pavlo Lazarenko may find an inquiry from Marin County tax collector Roy Given waiting when he is released from the federal prison at Terminal Island on Nov. 1.
Lazarenko, who has been cooling his heels behind bars for the past six years following his conviction for money laundering, transporting stolen goods and fraud, owes Marin $2.1 million in back taxes and late payment fines levied against the palatial, 11 acre Novato mansion at 100 Obertz Lane he once called home. deadline for paying 2011 12 property taxes. Tardy taxpayers face a 10 percent penalty.
Given, head of the Department of Finance at the Civic Center, said that Dugsbery Inc. of Sausalito, the entity through which Lazarenko bought the mansion, is Marin’s biggest tax scofflaw. The bill includes $894,407 in back taxes and another $997,824 in late payment penalties, as well as $129,000 on two adjacent parcels. The properties are among 1,487 Marin County parcels that owe $20,703,732 in back taxes, penalties and interest.
"I’d like these people to call my office and try to work out a payment plan," Given said, adding that it’s been hard to contact Lazarenko, "since he’s been in prison."
The next step for the Novato mansion will be "final formal notifications, including to the state Franchise Tax Board and the IRS, and then we’ll be forced to put the property up for a tax sale," probably in late August, he said. Disposition of the property will be delayed if the federal or state governments makes a claim.
Officials said that the 59 year old Lazarenko, once ranked as the eighth most corrupt official in the world by an international watchdog group, pocketed millions when he controlled lucrative oil and gas contracts as head of the Ukrainian government in fiscal 1996 97. Ousted from office, he fled amid controversy in 1999 to seek asylum in the United States and wound up in Marin. Federal prosecutors accused him of stealing $114 million while in public office and trying to hide $21 million in American banks, including $9.3 million deposited in the Sausalito branch of Westamerica Bank, and he went on trial in San Francisco. He was convicted and sentenced to nine years in prison and fined $10 million.
Prosecutors said he paid cash siphoned from the Ukraine to buy the Novato mansion overlooking the Marin Country Club for $6.75 million. The 19,495 square foot, nine bedroom, nine bath residence has two helicopter landing pads, five dog kennels, a ballroom, granite floors inlaid with brass, and gold plated door knobs.
The mansion was built by George Michael Shipsey, a former Marin developer convicted in 1997 of embezzling $700,000 in union pension funds. Movie star Eddie Murphy created a local stir when he rented the home for a time.
Given called Lazarenko’s lofty, tardy tax bill an aberration, and noted that most taxpayers will pay up before Tuesday’s deadline. County staffers on Monday will sort thousands of bills mailed in over the weekend.
Given’s staff already is knee deep in tax bills as sacks of mail have poured in and employees process 8,000 payments a day. Hundreds more appear to pay up in person, like those in a line last Thursday afternoon that snaked through the tax office lobby.
"It’s just been fine. People are happy," said veteran tax cashier Katherine Haley. "Some people are concerned about all the special assessments" imposed by various taxing districts, she added.
Joani Metolius of Novato was among the taxpayers waiting to pay the tax collector.
"It costs me only $14 a day for the privilege of living in this wonderful, most beautiful county," she said of her tax bill.
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The problem with condiments is that even if they’re theoretically intended to enhance or complement the flavors of a given dish, too often they just swamp those other flavors instead. Take, for example, ketchup, the iconic condiment: It doesn’t taste bad (and anyone who tells you it does is more interested in claiming cultural high ground than in telling the truth), so much as it tastes a lot. Vinegar and sugar and salt and tomato, all in wild abundance: You add it to anything more complex and subtly flavored than a friggin’ French fry, and all you get is the taste of ketchup, and the horror of being set upon by 9,000 enraged, shrimp fork wielding foodie nitwits hell bent upon achieving your grisly demise.
Chili oil is what it sounds like: cooking oil that has been infused with hot chili peppers. Its simplicity is mitigated reduced a bit by the precautions you have to take when handling the hotter variants of chili pepper and cleaning up after yourself when you’ve done so, but even so, you can make it in your kitchen with a hell of a lot more ease than what goes into, say, whipping up a batch of ranch friggin’ dressing, with the added benefits that, unlike ranch dressing, chili is not fucking disgusting, and its consumption will not cause your doctor to look at you as though you just walked into her office with a dirty syringe dangling out of your neck.
All have their merits and drawbacks, of course. (A), for example, can’t be beaten for ease and convenience, but leaves you with virtually no control over what variety of pepper you’re using or how fresh it is, and is just kind of a lazy, unadventurous sack of crap way to do things. (D), at the far other end, gives you the sense of pure accomplishment that comes from having ushered the project from seed to condiment entirely by yourself, and also gives you a summer without any chili oil, which sucks. Probably option (B) is the best: Your local supermarket or bodega likely stocks a good variety of dried, bagged chili peppers, which gives you room to choose your favorite, and you don’t have to devote time to growing and/or drying them, which is great because, for real, what are the odds you were gonna remember to do any of that? (Zero. The odds are zero.)
As for those peppers, you can decide for yourself which particular variety or combination to go with, from the milder jalape to the terrifying and utterly ludicrous Trinidad moruga scorpion, which, if you choose it, man oh man that is a dumb choice. Don’t go any milder than the jalape unless you’re particularly in the mood for a chili oil that makes you feel like this was a waste of time; you’re free to do as you please, but unless you’re looking to produce a cruel YouTube prank in liquid form, don’t go for anything hotter than the habanero or Scotch bonnet, either.
For aesthetic purposes, if you can, go for red or orange chili peppers: These will produce a fiery orange colored chili oil, which will look really cool and, somewhat less importantly, indicate its own piquancy for some purely hypothetical person who possesses the cerebral wherewithal to associate red orange colors with piquant heat but who is also dumb enough to consider just popping open an unlabeled bottle of oil in someone else’s kitchen and pouring some of it onto his or her tongue for some goddamn reason. (The suggestion of red or orange chili peppers doesn’t rule out using the relatively gentle jalape by the way; if you can’t find red ones either fresh or dried in your supermarket or bodega of choice, buy some fresh green ones and let ’em sit in a well lit spot for a couple of days, and they’ll probably turn red on their own.) Cayenne peppers are a great choice for this; so are serrano peppers, and red or orange habaneros.
Whether you grew your peppers and dried them, or bought them fresh and dried them, or bought them dried (but not if you just bought a canister of crushed red pepper, you great big wet blanket), at some point you’ll have dried chili peppers, and you will need to crush them. Hopefully you have access to a food processor (or, failing that, an automated spice or coffee grinder); if not, hopefully you have access to a mortar and pestle; if you don’t even have that, hopefully you live near a well adjusted person, and can take advantage of that person’s sweet and trusting nature to score for yourself a free food processor (and/or just, y’know, borrow theirs).
The important thing to know here is that the action of grinding dried chili peppers, virtually however you do it, is going to produce some oh so very noticeable quantity of piquant chili vapor. You think this is no big deal, and in the cosmic sense, sure, that is true, but just you try to explain that to your mucous membranes when they are in full revolt and your head feels like it is being dissolved by acid. Your mucous membranes do not have ears to listen. They care nothing for your "cosmic sense." They care only for making you feel bad about exposing them to aerosolized capsaicin, and, oh man, they have black belts in that shit.
The point here is that you will want to try to keep your face away from the action. If you’re crushing, say, habaneros, and you’re using a mortar and pestle, and your pride will allow you to do this, you may even want to hie thee to the drugstore for one of those neat o paper surgical masks that covers your lower face; it won’t protect your eyes, but it’ll protect your nose, and that’s worth protecting. Hell, get some latex gloves while you’re at it. Better to suffer the indignity of dressing up like an astronaut to crush some peppers than to go barehanded and then, a few hours later, go absentmindedly to scratch an itchy eye and ruin the next 12 hours of your life.
OK, so. However you did it, you did it, and now you have a bunch of crushed red pepper. Dump your crushed red pepper into a medium sized saucepot and cover it with a few cups of oil. This should be a sturdy oil with a fairly mild flavor, like canola or vegetable or some such; olive oil burns at too low a temperature and is too olive y for this. Also, if you have a choice in the matter, a stainless steel pot is best for this. The light, neutral color of the metal will allow you to keep track of the color of your oil and of the crushed red pepper it contains, both of which can tell you things about the doneness of your chili oil.
This will take a few minutes, but stay close by and keep an eye on things. (If you’re using intensely hot peppers for this, try not to take any deep breaths directly over the pot, which may emit some capsaicin vapors once its contents get hot.) Give the pot’s contents a few slow, gentle stirs with a wooden spoon as time goes by, and keep the heat pretty low. As the oil warms up, it will begin to take on the fiery red orange color from a few paragraphs ago; the important thing is not to let the crushed pepper burn in the oil, or it will impart a nasty, bitter, burned taste to the finished product. If things get too hot, the oil will turn brown or the flakes of crushed red pepper will begin turning black, and that’ll be the indicator that you ruined your chili oil before you even finished making it. Be patient, and keep the heat low.
If you’d like to preserve it for later use, though, you’re going to have to strain and bottle your chili oil. For this you’ll need some kind of fine metal sieve with a layer or two of cheesecloth laid over it, a funnel, a lidded or corked glass bottle (or bottles), and a dishwasher. You’ll position the cheesecloth lined sieve over the funnel, and the funnel over the open top of the glass bottle(s), and you’ll pour the still hot oil carefully through this setup so that it winds up captured in the bottle and not, say, melting your shoe. Screw a lid onto the bottle or cram a cork in there. The sieve and cheesecloth will remove most of the particulate matter (including the solid remains of the crushed red pepper) from the oil; the dishwasher comes into all this earlier, when you ran the sieve, funnel, and bottle through it on its hottest setting, to get them as close to sterilized as you can manage. These will help your chili oil last longer, which is only a hypothetical concern, since you’re going to use it up very quickly.
So now you’ve got some fiery orange chili oil, and it looks mean and smells great and oh god no don’t drink it noooooo what will you put it on? Eventually, everything. But, for now, scatter a few drops of it on a slice of pizza. Add half a teaspoon of it to the oil in a pan or pot or wok before you saut sear, or stir fry in it; drip a bit more onto whatever you saut or seared or stir fried in there once it’s on the plate. Whisk it into a homemade salad dressing. Serve oysters on the half shell and garnish each one with a squeeze of citrus and a single angry drop of chili oil. Add some to the dipping sauce for a batch of steamed dumplings. Drizzle some into a big bowl of soup broth and let the steam taunt your nose. Sprinkle some gorgeous, glistening droplets of it around the perimeter of any old plate of dinner, to dare yourself to dredge bites through it on their way to your mouth.
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Here are the key facts of Atal Pension YojanaBenefit of APY: Fixed pension for the subscribers ranging between Rs. 1000 to Rs. 5000, if he joins and contributes between the age of 18 years and 40 years. The contribution levels would vary and would be low if subscriber joins early and increase if he joins late.Eligibility for APY: Atal Pension Yojana (APY) is open to all bank account holders who are not members of any statutory social security scheme.Age of joining and contribution period: The minimum age of joining APY is 18 years and maximum age is 40 years. Therefore, minimum period of contribution by the subscriber under APY would be 20 years or more.Focus of APY: Mainly targeted at unorganised sector workers.Enrolment and Subscriber Payment: All bank account holders under the eligible category may join APY with auto debit facility to accounts, leading to reduction in contribution collection charges.Enrolment agencies: All Points of Presence (Service Providers) and Aggregators under Swavalamban Scheme would enrol subscribers through architecture of National Pension System. The Institutional Architecture of NPS would be utilised to enrol subscribers under APY.Launching: The APY would be launched from 1st June, 2015. The existing subscribers of Swavalamban Scheme would be automatically migrated to APY, unless they opt out.Funding of APY: The benefit of fixed pension would be guaranteed by the Government. Government would provide (i) fixed pension guarantee for the subscribers; (ii) would co contribute 50% of the subscriber contribution or Rs.Age of Joining, Contribution Levels, Fixed Monthly Pension and Return of Corpus to the nominee of subscribers: For example, to get a fixed monthly pension between Rs. 1,000 per month and Rs. 5,000 per month, the subscriber has to contribute on monthly basis between Rs 42 and Rs. 210, if he joins at the age of 18 years. For the same fixed pension levels, the contribution would range between Rs 291 and Rs. 1,454, if the subscriber joins at the age of 40 years.
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