Imo, this novel is the most rational and logical monster apocalyptic (maybe not). Not only that, MC is the strongest human (yeah, but monsters are much stronger) and fxcking onmipotent (limitless dimention pocket, super weapon and armor, onlyone who know qi cultivation method, can absorp qi from dead monster etc.). Seorang pelanggan yang terdesak dengan bertindak mencuri piza untuk memberi makan kepada anaknya membuat bayaran balik kepada restoran tersebut selepas 13 tahun insiden itu berlaku. Tindakannya membuat bayaran bagi piza yang dicuri lebih sedekad itu selepas lelaki tersebut menjadi seorang ahli perniagaan yang berjaya.
I would like to create an option in a form like
where selectbox is enabled only when checkbox is checked and disabled when not checked.
I come up with this code:
I tried various methods how to set disabled attribute using
.prop()
, .attr()
, and .disabled=
. However, nothing happens. When applying to a <input type='checkbox'>
instead of <select>
, the code works perfectly.How to disable/enable
<select>
using jQuery?izidorizidor
8 Answers
You would like to use code like this:
Here is working example
Community Driven BusinessCommunity Driven Business
To be able to disable/enable selects first of all your selects need an ID or class. Then you could do something like this:
Disable:
Enable:
ObsivusObsivus
Disabled is a Boolean Attribute of the select element as stated by WHATWG, that means the RIGHT WAY TO DISABLE with jQuery would be
This would make this HTML
This works for both XHTML and HTML (W3School reference)
Yet it also can be done using it as property
getting
Which only works for HTML and not XTML
NOTE: A disabled element will not be submitted with the form as answered in this question: The disabled form element is not submitted
NOTE2: A disabled element may be greyed out.
NOTE3:
A form control that is disabled must prevent any click events that are queued on the user interaction task source from being dispatched on the element.
AztecaAzteca
The System RestartThe System Restart
Use the following:
Or simply add
id='pizza_kind'
to <select>
tag, like <select name='pizza_kind'>
: jsfiddle linkThe reason your code didn't work is simply because
$('#pizza_kind')
isn't selecting the <select>
element because it does not have id='pizza_kind'
.Edit: actually, a better selector is
$('select[name='pizza_kind']')
: jsfiddle linkK ZK Z
Your
select
doesn't have an ID, only a name. You'll need to modify your selector:Demo: http://jsbin.com/imokuj/2/edit
SampsonSampson
sorry for answering in old thread but may my code helps other in future.i was in same scenario that when check box will be checked then few selected inputs fields will be enable other wise disabled.
MouMou
Good question - I think the only way to achieve this is to filter the items in the select.
You can do this through a jquery plugin. Check the following link, it describes how to achieve something similar to what you need. Thanks
jQuery disable SELECT options based on Radio selected (Need support for all browsers)
You can do this through a jquery plugin. Check the following link, it describes how to achieve something similar to what you need. Thanks
jQuery disable SELECT options based on Radio selected (Need support for all browsers)
Community♦
Joseph CaruanaJoseph Caruana
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THE most surprising thing about the montanara, a fried pizza that in less than a year has found a niche in New York’s crowded pizza ecosystem, is that Americans needed to import the idea from Europe.
If a food is commonly eaten in the United States, somebody somewhere has attempted to cook it in hot oil. Americans have deep-fried Twinkies, , candy bars and caviar. Last year, the Wisconsin State Fair gave the world deep-fried butter.
Pizza has not escaped this fate. Yet this American approach to frying has, I’m obliged to say, lacked the finesse that was necessary to invent the montanara. American-fried pizza tends to be batter-dipped, which certainly gets the job done but doesn’t produce something you’d choose to eat unless you were at a state fair, and even then it wouldn’t start to sound like a good idea until you’d had a couple of deep-fried beers. (They do that in Wisconsin, too.) The montanara isn’t battered. Technically, it might not be considered a fried pizza. The only part that is fried is the wheel of dough, which spends a fast but influential minute or so in hot oil before the sauce, cheese and so forth is applied on top. At that point, the whole thing is sent to the oven to bake like any other pizza.
The use of frying is subtle, and for that kind of refinement, America needed the Italians, who have been quietly frying pizza dough in Naples for years before anyone noticed.
At the onset of its American invasion, the montanara made landfall at Forcella, opened in Williamsburg, Brooklyn, last June by a pizza man from Naples named Giulio Adriani. Although Mr. Adriani served regular Neapolitan pizzas, too, the montanara set Forcella apart from dozens of other brick-oven pizzerias. In rapid succession he opened another Forcella, this one on the Bowery, and then, in a Wisconsian fervor, he founded La Montanara on Ludlow Street, where all the pizzas are fried, including one stuffed with Nutella for dessert.
Continue reading the main storyBut as Mr. Adriani’s oil was heating up, so was the competition. At PizzArte in Midtown, which opened last summer, there is Neapolitan art on the walls and pizza dough in the fryers. A few blocks west, Don Antonio by Starita arrived earlier this year with about 60 pizzas on the menu, one of them a montanara made with smoked buffalo mozzarella.
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To the untrained eye, it isn’t immediately obvious that a montanara has been fried. In a side by side comparison with a pizza that hasn’t had the benefit of a hot-fat baptism, though, the montanara is more evenly colored, without the usual range of tones from sandy white to charcoal-black. The montanara has an overall golden sheen and a reliable crackle that you hear when you bite into it.
It’s also richer by several degrees. With its airy crust and judicious application of thin disks of fresh mozzarella, the best Neapolitan-style pizzas are satisfying but not necessarily filling. It’s possible to eat an entire 18-inch pie and still contemplate another. A montanara is smaller, about the size of a Frisbee, but what I tend to contemplate after eating one is a short nap.
At all these places, the fried pizza outshines the others, and not just because it is coated with oil. Frying can add a dimension to dough that is otherwise unremarkable.
I am the kind of pizza eater who sees the outer curl of crust as incriminating evidence to be destroyed, and the way I destroy it is by eating it. At Don Antonio by Starita and at Forcella, I finished the crust on the montanara, but left the crusts of the traditional pizzas on the plate, losing interest after a bite or two. Both places have authentic Neapolitan pedigrees, and produce crusts with the spring and lightness that are hallmarks of that style. But they don’t have the full flavor of the long-risen doughs that some American pizzerias like Co. are exploring.
Still, the key fact about the montanara is that it comes from Italy. That’s how it manages the tricky feat of being both traditional and novel. And that’s one reason the city has taken to it so quickly. New Yorkers are open to new ideas, but they are not ready just yet to take their pizza cues from Wisconsin.