Q: Prepare a roasting pan by lining it with a large sheet of aluminum foil. The foil needs to be at least three times as large as the bottom of your roasting pan. You will need enough foil to wrap completely and securely around the brisket, so if necessary, you can test the amount by wrapping it around your brisket before you use it the line the pan. In a small saucepan, whisk together the ketchup, vinegar, brown sugar, soy sauce, Worcestershire sauce, mustard, ginger, garlic, oil, and water until combined. Alternatively, you could use your favorite prepared barbecue sauce instead of this sauce recipe. Use roughly 3/4 cup (185 ml) of prepared sauce and mix it with 1 cup (250 ml) of water. No simmering is necessary if using prepared sauce. Heat the sauce on your stove over medium-high heat until it reaches a simmer. Let cook for 5 minutes, stirring occasionally, so the flavors blend. Pre-heating the barbecue sauce separately allows the flavors of the sauce to blend more thoroughly before you add it to the beef brisket. If you do not pre-cook the sauce, you may end with a brisket that is unevenly flavored, with some tastes being stronger on one side of the meat than they are on another. Place the beef brisket on the aluminum foil and spread the sauce over it, covering as much of the meat as possible. Wrap the foil around the brisket when done.  By wrapping the brisket, you seal the liquid in and keep that liquid in full contact with the meat. This leads to a more even, more rapid, and more flavorful cooking process. Make sure the foil is wrapped around the brisket tightly so no liquid can leak out through the corners of the foil packet. The beef brisket should be roasted for roughly 1 hour per l lb (450 g) of meat. In this case, the brisket should cook for 3 to 4 hours.  Do not unwrap the brisket during the cooking process unless you are checking for doneness. Unwrapping the meat can cause some liquid to be lost, which can upset the cooking time and lead to a brisket that is drier than ideal. You should also watch the brisket to make sure that liquid is not leaking out from the corners of the foil. If liquid does seep out, carefully refold the corners of the foil down using oven mitts to prevent additional liquid loss. Check the internal temperature of the brisket with a meat thermometer. The temperature should be between 190 and 200 degrees Fahrenheit (88 to 93 degrees Celsius) when safe and tender enough to eat, and the meat should be easy to pull apart. Remove the beef brisket from the oven and let it rest for 30 minutes before you carve and serve it.  Slice the brisket across the grain to produce more tender slices of beef. You can also serve the brisket with its cooking juices for a more intense flavor. Skin the fat from the surface of the cooking liquid using a spoon before ladling the liquid over carved slices of meat.
A: Preheat the oven to 300 degrees Fahrenheit (150 degrees Celsius). Combine the sauce ingredients. Simmer the sauce for 5 minutes. Transfer the brisket and sauce to the roasting pan. Bake until tender. Let rest before serving.

Q: Its app icon resembles the word "imo" inside of a speech bubble on a white background. If you aren't signed into imo on your computer, you'll need to sign in using your phone number. It's a tab in the upper-left corner of the window. A drop-down menu will appear. This option is in the middle of the drop-down menu. Doing so opens a list of your currently blocked people on the right side of the window. If you've blocked more than one person on imo, find the account that you want to unblock. It's below the person's name. This will immediately unblock the person. Click the person's name to open their profile page, then click Add to Contacts at the top of the chat window.
A: Open imo. Click imo. Click Blocked Users. Find the account that you want to unblock. Click Unblock. Add back the person to your contacts.

Q: Photographs can be damaged from exposure to water, sunlight, heat, and moisture in the air. Humidity can cause photographs to stick together, while high temperatures cause photographs to become very brittle. Store your photographs in an environment that has low humidity, is not exposed to direct sunlight, and does not experience extreme temperature fluctuations. Ideally, the temperature should be below 75° Fahrenheit. Do not store photos in a hot attic or in a garage or basement where the images may come into contact with water. Keep your photographs in a temperature-controlled section of the house, like a bedroom or hallway closet. Archival boxes and albums provide a safe environment for your photographs that keep out humidity, pests, and dust. You can find these items from online vendors and from a stationery or office supply shop. When browsing for archival boxes or albums, be sure that they are intended for photo storage and are free from acid and PVC, or polyvinyl chloride. Place a silica gel packet in the box to help offset any excess moisture. If an album or storage box is packed to the brim with photos, it may not close properly, leaving the photos susceptible to environmental damage. A box that is not filled enough may also cause damage to the photographs. When there are only a few items in the container, the images may slide around, causing damage to the edges. Be sure that the photographs are secure and that the storage bin can properly close.
A: Store photos in a climate-controlled environment. Keep photos in archival boxes and albums. Properly store the photographs in a bin or album.

Q: Place the peeled, diced raw potatoes in a large pot of salted water and boil for about 3 minutes.  Use a sharp knife to chop the corned beef and onion into small pieces. Place the butter in a skillet and heat until it's melted, then place the raw onions in the butter. Sauté the onions until they're soft. Stir occasionally, and keep cooking until the onions and potatoes are soft and lightly browned.  Pour in 1/4 cup of heavy cream and stir, cooking for 1 minute. Make 4 holes into the corned beef hash and break 1 egg into each hole. Cover and cook on medium heat until eggs are done to your preference.
A:
Boil the potatoes. Drain the potatoes and set them aside. Chop the beef and onion. Sauté the onions in butter. Add the potatoes and Sauté the mixture for 5 minutes. Mix in the corned beef and salt and pepper to taste. Add the cream. Add the eggs. Garnish with chopped parsley and serve warm.