内容摘要：Along with the bloc-wide scrutiny of big sites, smaller porn platforms will also face supervision from individual EU member countries’s digital regulators, the Commission said.

Along with the bloc-wide scrutiny of big sites, smaller porn platforms will also face supervision from individual EU member countries’s digital regulators, the Commission said.

Playing in its first European final, Betis went ahead through Abdessamad Ezzalzouli’s goal in the ninth minute and was the better team in a first half of few chances.The Seville club faded in the second half, however, as Chelsea’s strength off the bench showed. One of those influential substitutes was James, a 25-year-old right back who joined the club at the age of 6 and has suffered many long-term injuries in recent years. He said he was “devastated” not to be picked to start the final but had a big impact when he came on as a halftime replacement.

“In the first half we were flat,” James said. “The game didn’t go our way early on and it looked like it took a lot out of us. We needed a reaction in the second half, and we got it.”The result ended a remarkable run of successes for Spanish teams in European men’s title matches. Before this game, all 23 continental finals featuring Spanish clubs since the start of the 2001-02 season had been won by a Spanish team. That included four all-Spanish matchups.Betis couldn’t maintain it in a bid to win a European title for the first time.

Palmer is one of the shining lights in Chelsea’s team and the England playmaker inspired the turnaround by setting up Fernandez’s equalizer with an inviting, inswinging cross that the Argentina midfielder glanced past flat-footed Betis goalkeeper Adrian.Palmer then delivered a brilliant piece of skill to spin his marker with a feint and cross with his weaker right foot to Jackson, who bundled the ball home off his shoulder.

Betis folded and Chelsea flooded forward for more goals, with Jackson over-running the ball when through one-on-one with Adrian.

Sancho made no mistake by cutting inside and curling a shot into the far corner in the 83rd for the last goal of his loan spell from Manchester United that might be made permanent this summer.If you are cooking food by the direct method (hamburgers, hot dogs, boneless chicken breasts, small steaks, vegetables, etc.), flip only once halfway through the cooking time. All protein will stick to the grates as soon as it makes contact with the hot grill grates. As it cooks, it will naturally release itself, and that is when you can turn it over with a pair of tongs. Just remember to oil the food, not the grates!

One of the most common mistakes backyard cooks make is using the same tongs for raw and cooked foods. This creates cross-contamination and can result in food-borne illness. It’s easy to fix this problem. I have been color-coding my 12-inch locking chef tongs with red and green duct tape for as long as I have been grilling. The different colors help me to remember which pair of tongs I used for raw food (red), like chicken, and which are safe to use for the cooked food (green). And remember to use a separate clean platter for your cooked food, too.If I had a dime for every time I saw someone pour thick sweet barbecue sauce on bone-in-chicken pieces or a whole rack of ribs while they were raw, I would be a very wealthy griller! All barbecue sauces have a lot of sugar in them and sugar burns quickly, almost always burning the outside of the food before the inside cooks. Generally I only brush food with sauce during the final 10-15 minutes of cooking time. With ribs that cook 2-3 hours, I will brush with a diluted sauce (1/2 beer and 1/2 sauce) for the final 30 minutes of cooking time.

Cutting your food to test for doneness is another common way people bungle their food. When you cut any protein, you are letting the precious juices escape, and if the food is under-cooked, the area where it was cut will be over-cooked when you put it back on the grill. Use an instant-read meat thermometer to test for doneness, and always let your food rest for at least 5 minutes before cutting into it.EDITOR’S NOTE: Elizabeth Karmel is grilling, barbecue and Southern foods expert, a media personality and the author of four cookbooks, including “