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Voters in Nicollet County and other parts of state House District 19A will want to keep their next three Tuesdays open.
A DFL primary election kicks things off a week from today, even though only one Democrat is still actively seeking the seat left vacant by the resignation of St. Peter Democratic Rep. Terry Morrow.
In two weeks, on Feb. 5, voters will get a chance -- and possibly their only chance -- to see the three candidates face off in person.
And in three weeks, on Feb. 12, the special election will be held to replace Morrow, a three-term lawmaker who announced last month that he was resigning to take a job in Chicago.
Johnson and Johnson
Area Democrats are working to get their unified campaign rolling, expressing confidence that Morrow's seat will stay in DFL hands despite giving Republicans a head start.
Clark Johnson, a professor at Minnesota State University, won a four-way DFL endorsement battle at a convention Saturday in North Mankato. Johnson said he has no doubts that the three Democratic candidates not endorsed will stick by their pre-convention pledges to suspend their campaigns and rally around the party's endorsed candidate leading up to the primary election a week from today.
"I have every indication they are," said Johnson, who was campaigning at Gustavus Adolphus College Monday.
A radio ad aired Monday morning calling for voters to turn out on Jan. 29 for Karl Johnson, a rural North Mankato farmer who finished second to Clark Johnson at the endorsing convention. But Clark Johnson said he talked to Karl, and Karl assured him he'd done everything he could to pull the previously-scheduled ads.
Cold canvas coming
Clark Johnson, meanwhile, was buying radio ad time and newspaper space Monday -- some specifically aimed at encouraging Democrats to get out to the primary election next Tuesday and ratify the choice made by the 67 delegates at the convention. Because the Democrats scheduled their endorsing convention after the candidate filing period had closed, there's no way for the non-endorsed candidates to remove their names from the primary election ballot -- so the primary must be held to allow voters to determine which Democrat advances to Feb. 12.
Karen Foreman, chair of the Senate District 19 DFL Party, said party officials will be putting a similar effort into their pre-primary get-out-the-vote effort as they will for the main event two weeks later. Foreman said she expects the phone-banking and door-knocking over the next week will pay off for Clark Johnson on Feb. 12, as well as ensuring that he finishes on top in the primary.
As for recruiting volunteers to do mid-winter door-knocking in Minnesota, Foreman has experience. She once ran for a seat on the Mankato City Council in a December special election.
"It's cold. It's not fun," she recalled. "The biggest problem you have is that there isn't much daylight."


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Duckworth Makes Five Saves Vs. Red Bulls
Courtesy: UNCW Athletic Communications
Release: 05/31/2012
CHARLESTON, South Carolina - Former UNCW standout Brock Duckworth made five saves, but the New York Red Bulls charged past the Charleston Battery, 3-0, in US Open Cup action Tuesday at Blackbaud Stadium.
For Duckworth, it was his second start with the Battery after playing for the Wilmington Hammerheads last season. Both starts have come in Open Cup action, the first a 2-1 win over Reading United of the PDL.

subset: commoncrawl


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Tag Archives: children-rated
Children want to learn about the environment, survey finds
Guardian: Children are so concerned about the environment they would rather learn about it than traditional subjects such as science and history, a survey found today. And while parents struggle to answer their children's questions on environmental problems, they are bending to pester power to be more green, the research from the Co-operative showed. The survey of 1,027 youngsters aged seven to 14 revealed that 82% of children rated learning about green issues as important, putting it ahead of science,… Continue reading


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The best hot dog toppings -- Discuss!
August is taking its last furtive gasps on the East Coast, and as soon as it expires, so does the summer. That means there's only a couple more weeks where hot dogs will still be "in season," before its status will be relegated to the much maligned, "convenience food." So while there's still time, I ask you, how do YOU like to top your hot dogs?
I love a good Jersey ripper, deep fried and topped with onions and mustard. Though I have to admit Southern dogs, grilled and topped with cole slaw, chili and/or bacon are also pretty unbelievable in their deliciosity! Even a cheap Thai hot dog, cut into florets, fried and dipped in sweet chili sauce is a satisfying treat. There's just too many options -- help me choose how to prepare summer's perfect food!
Well, here in NY, sauerkraut and spicy mustard are the classic hot dog condiments. I like to add a good pickle relish. Then again, my brother swears by chili cheese dogs... I've never tried 'em.
re: vvvindaloo
Oh my.. never had a chili cheese dog? It's great fall and winter food! I'll make a simple dinner w/them: open faced with a hot dog on a slice of bread with some good chili, and then put some cheddar cheese and chopped onions on top! Yum! As for other hot dogs, I'm more of a cheeseburger person myself... but I really like a good hot dog at the movies or a ball game. I can't stand pickles or ketchup, but for some reason, at those places, all I want on my dog is ketchup, mustard and relish. At home, if I'm in the mood for a hot dog, I'll put mayo, mustard, american cheese and sliced onions on them. Have eaten them that way since I was a child.
In Chicago hot dogs are always in season.
My favorite toppings:
#1 mustard, white onions, pickle relish, tomato, sport peppers, celery salt and a dill pickle spear. aka a "Chicago Style Dog"
#2 chili, cheddar cheese, white onions
#3 american cheese, jalapenos, white onion, sriracha
All of the above preferably made with a grilled kosher hotdog. Best Kosher is my favorite brand.
re: swsidejim
re: swsidejim
I think it is highly appropriate that the Chicago dog is mentioned in the fourth comment down out of a lengthy thread. It is the epitome of "hot-dogginess" to me. As a traditionalist, I will always accept it with the neon-green relish without complaint, but I must confess that I think traditional dark green relish has more flavor. My favorite place to have it is from the bookstore/luncheonette (probably long gone by now) or a roving hotdog truck at the University of Chicago. (I know the trucks are still roving, even after all these years.)
As for the negative aspersions cast on the Chicago pizza, if you don't think of it as a pizza, but rather as a hot sausage (as opposed to mild sausage), tomato, and mozzarella pie, you will like it better. Made well, it is delicious, just not really a pizza.
Bacon wrapped hot dog with avocados & sour cream (sometimes with salsa)
Hot dog with diced cucumbers, melted cheddar and a bit of cream cheese
Both on a lightly toasted bun!
Tough to beat an LA bacon-wrapped dog with grilled onions and peppers, mustard, mayo and a bit of hot sauce. Great after a ballgame or a night on the town. Definitely like them better than what I got in Chicago, but I think it's just a regional comfort food thing.
At home, I'm simple, but a little weird. Diced white onion, a mixture of ketchup and tapatio, and maybe a little guacamole.
re: MeAndroo
those hot dogs are great! me and my friends call them ghetto dogs. my friend made some at home one time, what was funny is that she bought all the stuff at whole foods. so it turned out to the an all natural ghetto dog. tasted fantastic. better quality ingredients i guess. gourmet ghetto dog i suppose.
how i usually eat them. and i usual eat them at dodger baseball games. deli mustard and white onion. i hardly ever get relish or ketchup. mayo is a good choice too.
Brown mustard and sauerkraut. Honourable mention goes to a Chicago dog "dragged through the garden"... though the pickle gets eaten separately.
I live in LA. People here eat onions on their dogs. I think it's absolutely disgusting, but to each his own, as long as I can get my kraut.
the toronto way...
grilled on a bbq. served on one of those yellow buns with poppyseeds. condiments: bbq sauce, ketchup, yellow mustard, mayo, hot sauce, relish, pickled peppers, and onions.
....and yes...i like all of them.
re: rayrayray
Cheddar or pepper Jack, mayonnaise, mustard and kraut for me (and onions if I'm in the mood). Mrs. O wants cheese, sweet relish and ketchup. We both like them cooked any way you can - grilled is best, but if it ain't grilling weather, I'll just split the dogs, insert slices of cheese, and nuke'em. Years ago we ran an every-weekend crafts-fair/flea market thingy, and our first and best vendor was an old guy who sold weenies out of a crock pot - $1.50 for regular dogs, $2 for Polish. All he had was mustard, ketchup and relish, but we lived on those dogs most weekends.
re: rayrayray
I never realized how ubiquitous mayo is as a topping for hot dogs. Especially on an LA dog! I may have to try it tonight. I didn't realize, either, that Toronto had poppyseed buns. They're an absolute rarity in New York; I can only have them when I go to Chicago.
Mayo and hotdogs...I just can't get over it!
re: JungMann
re: Candy
re: feelinpeckish
re: mtlcowgirl
Wikipedia even has a page devoted to the 'Michigan.' See http://en.wikipedia.org/wiki/Michigan... if interested. The article mentions the LaFleur Restaurants fast food chain in Quebec. They have been popular in Plattsburg, NY and Keeseville, NY. In Vermont, it says the Michigan goes on a hot dog that is split. And its always fun to read that the 'Michigan' as a hot dog sauce name and concoction, is entirely unknown in the state of Michigan
re: Candy
This must be a regional thing because I have never even HEARD of people putting mayo on hotdogs before I read this page today... I grew up in the age of Der Weinerschnitzel and Dodger Dogs, chili-cheese-kraut was considered the Holy Trinity of hotdog toppings.
But I have been to Amsterdam, where I learned that the Dutch love putting mayo on fries... something it would have never even occurred to me to try.
It's interesting how we form these little boxes in our heads... I often have toast with jam and/or honey, peanut butter, or cream cheese depending on how I feel... various toppings but the bread is always just whole wheat. My German friend likes the same thing, but with dark rye bread... something that in my world only goes with mustard and kraut.
re: rayrayray
re: John Manzo
I agree completely! I love the corn relish, Toronto is one of my favorite places to buy a hot dog from a street vendor! They have great toppings. My choice of dog toppings are: ketchup (just never get sick of ketchup on a hot dog, don't care of there are Chowhounds out there who will never accept me for what I like on a dog....), mustard, olives, lots of corn relish, and the hot banana peppers (again, lots). oohh, this close to hopping in the car and returning to TO!
re: moh
This is a close rendition of what I call the ultimate hot dog. Although, I do not eat hotdogs on a regular basis. (they kind scare me!) I do have my cravings. Slightly toasted sour dough bun with mayo, little ketchup, corn relish, hot pepper relish, and carmalized onions. A little tid bit about "street food" in Toronto and surrounding area. The health department won't allow other types of food such as hamburgs, pulled pork etc. This is due to overaction that someone might get sick as a result of lack of refrideration etc. So the vendors have gotten very creative with their toppings because there is a hotdog stand on every corner. A lady tried set up a stand at the edge of HER property and sell some ethnic street food. People loved it but she was soon shut down by "Silly Hall".
As long as it's a good quality dog, I like them various ways. Whichever strikes my fancy at the moment. I especially like them with grilled onions and peppers, They must either be fried in margarine or butter or else grilled. I like to slice them into good baked beans. Raw onions, sweet pickle relish, mustard, and ketchup. Hot pepper relish, ketchup; I also like a good bun. Sometimes the old fashioned New England buns.(The kind that everyone eats lobster in) but I really prefer a nice soft sub roll. Another favorite is with tomatos, lettuce, onions, cheese and mayo. So, the sky's the limit on dogs. They're just such an all American food.
The Korean Way:
Steamed white rice on the side, with piles of kimchi on top. I grew up in the Midwest thinking this was a weird combo I'd invented, and hid it from my friends because I was embarrassed. Imagine my delight when I went to Hawaii and discovered that every corner convenience store/gas station sells little take-out containers of this exact combo!
What a great topic! I love hot dogs but my favorite is a Nathan's, boiled then grilled, served on a soft, top slice bun with chili(no beans), slaw and ketchup. BTW, a hot dog with chili and slaw is Carolina style, it can be hard to find slaw out of the Carolinas. I will not eat a hot dog without slaw! If I get a craving when traveling I have to find a KFC for my slaw fix.
re: hipquest
The "Carolina Style" dog as served at Dick's Dogs in Wilson and Snoopy's in Raleigh still rules - but I've been making my own lately, and as Hotdoglover recommends Best Products dogs, I'll be picking up a package of those from my Morton Williams market soon. (Boiled first to take the chill off, then gently pan-sauteed to get color all over, and fully bring out the flavor.) As well, the newest find is that slaw made from the recipe on the back of the Dole's pre-pack bag comes out tasting just right, and when you add your mustard, fine-chopped onions, and heated chili from the House of Hormel, well, no need to head south!
There's a hot dog season? :) Here in Toronto, "street meat" (aka a grilled hot dog on yellow bun bought from a street vendor) is a year-round treat. The vendors just bundle up and keep on grilling even when the weather is well below freezing.
I always top mine with hot mustard, hot peppers, green olives, sliced pickles and a few dribbles of Sriracha sauce. Mmmmm. The Boy swears by bacon bits, but I disagree.
re: tartiflette
I agree....hot dog season is all year round for me. As far as toppings go, it all depends on the type of hot dog and time of year. I prefer an all beef dog (Pearl) with spicy brown mustard and onions. For a regular hot dog it's yellow mustard, relish and celery salt. In the fall and winter it's chilli dog topped with shredded cheese.
re: tartiflette
Great thread! Will have to try some of these. I am a bit of a purist- I like my dogs grilled well done, served on a toasted NE style roll with mustard. Sometimes I add Howards piccalilli or Howards red pepper relish. So good.
I like Pearl hot dogs ( local) on the grill. If not grilling, I l ike a natural casing steamed in beer- love the snap!
I've never cared much for Chicago style hot dogs (just too many toppings at once.) At home, I'll do hot dogs one of two ways:
-Grilled, with onion, relish, ketchup and mustard;
-Boiled with chili, cheese and onion.
re: Vexorg
I thought I didn't like Chicago-style hot dogs either until I took it a little easier on the toppings. When you put so much tomato and onion that the whole thing is falling apart, you can't taste the hot dog and everything is a mess. But if you put just enough to compliment, it is a perfect hot dog that I could eat for lunch any day.
re: JungMann
Maybe that was why I didn't like them as much as I thought I would either. There's just stuff everywhere, and any given bite might have a ton of peppers and mustard with little bun, depending on how crazy the toppings are. This is the one I got from Wiener's Circle in Chicago.
re: MeAndroo
That doesn't even look edible. The tomatoes should be wedged, there's way too much pepper, not enough onion and I didn't see any celery salt. I like a dog with two tomato wedges, a thin slice of pickle, 3-4 peppers, some onion, relish, mustard and celery salt. Each bite is perfectly balanced and delicious.
re: JungMann
This was some kind of specialty of theirs, and the place that my Chicago based buddy took me. Maybe they had an off day, or were busy, but whatever the reason, it's a good thing I have a big mouth. I managed to eat it without spilling all over the place. I'll give them another shot if I'm ever back there, but I'd rather just eat deep dish.
re: Vexorg
Growing up in Allentown, Pa I have to mention Yocco's, the hot dog king. A well done dog with brown mustard, raw onions (extra please) and chili sauce. Best when paired with a side of pireogies (deep fried) of course. Oh I have such a craving now.
re: taryn
I was never a fan of the Chicago dog, a/k/a the salad dog. But after having them frequently from a guy who opened up and served them near me, I aquired a taste for them. The milder Vienna Beef frank goes well with the other ingredients and doesn't overpower them. A more well seasoned frank like Best's (New Jersey, not Chicago) Nathan's, Sabrett, Boars Head, or Hebrew National would overpower the ingredients and throw everything out of balance. For these franks, which I prefer to Vienna, all you need is a good brown deli mustard. This is how I enjoy a spicy, kosher style all beef dog 90% of the time.
A milder, German style beef and pork dog is more conducive to condiments. I love the relish at Rutt's Hut or the chili at the Hot Grill, Libby's, Father & Son, Manny's and other fine Jersey hot dog joints.
In Rhode Island we have small independently owned places that sell "New York System" hot dogs. I don't know how they got that name, because I've never seen anything like them in NY. They're about the size of your ring finger. When you order them "all the way," they come with a thin chili sauce, mustard and onions. Rhode Islanders affectionately refer to them as "gaggers." I can easily eat three of them -- and most men have four or five. Every once in a while I have a tremendous craving for them. And if I bring them into my car, I can smell those glorious onions for days.
re: ccferg
When my husband was growing up in Cumberland - late 50s and early 60s - there was a weiner shop on every corner, 3 for 25 cents. He'd ride his bike to bookstores in Providence and Pawtucket, stopping every few miles for another threesome. Funny, I don't think he's had one in years...
re: ccferg
When I lived in Middletown I used to love a joint in Newport called Ben's Chili Dogs. Actually any of the "Hot Wiener Joints" were good for 3 or 4 "Gut busters." Talk about addicting...especially with onions, the sauce they passed off as "chili" and cheese sauce. I wonder if Ben's delivers to Syracuse.
re: ccferg
I'm not a big fan of just regular hot dogs. On the rare occasion when I eat one I put ketchup, mustard, relish and onion on it. I much prefer a brat or Polish sausage on a fat bun with brown mustard, onion and sauerkraut.
I also like "Fanestil's Dinner Franks," which are fat stubby little dogs with casings that come out of Emporia, Kansas. We cook them on the grill and then cut them in two lengthwise and eat them on hamburger buns with hamburger toppings--cheese, lettuce, tomato, onion, dill pickle, ketchup, mustard, mayo. I've enjoyed them since I was a kid. You can't buy them up here so whenever I'm at my folks house in Kansas I pick up a few packages to bring home with me and stick in the freezer.
doesn't matter as long as there's no ketchup on it. Ketchup belongs on the lowly hamburger, not on the supreme hot dog.
re: jpschust
I think ketchup is one of those "gateway" condiments. I have fond memories of ketchup on the dogs of my youth, but at a certain point, a child's mind matures and a little switch goes off in their heads that flips from "ketchup" to "mustard." There's no going back after that.
There's a little greasy spoon in Pennsylvania where they split their dogs down the middle, put a wad of cheddar in the split, wrap the dog back up with a strip of bacon pinned with toothpicks, and deep fry the whole mess. Delicious, but you feel like you need to take a shower afterwards. It's like you've done something obscene.
re: monkeyrotica
I have never put ketchup on a hot dog, and I LOVE ketchup. When I was a kid (in Chicago), about 4 1/2 or 5 years old, I ate mustard on my hot dogs for about a week, then I decided it was superfluous on a hot dog. I guess my mustard switch went on and then off, forever. Even now, I eat my red hots plain. A hot dog is such a personal experience--I don't really care how others dress their dogs. I prefer to savor the snappy spiciness free of condiments.
Regarding mayonaise: I saw a woman ahead of me at a chuck wagon buffet order a hot dog. I couldn't believe what I saw. She didn't put just a shmear of mayo on the poor dog, she inundated it with multiple dollops of mayo.
Perfect question for this week... as I am hosting my annual WienerFest.
It's WienerFest 6... All tubular meats: All day. (okay my Fest also includes sausages and wursts)
I've got an assortment of mustards... I'm making a batch of classic Sabretts Onions. And classic Italian Peppers & Onions. Sauerkraut. No chili however.
Usually does well with the crowd.
The ultimate hot dog would be a all beef dog in a natural casing with Bertmans ballpark mustard, onions and a lot of sauerkraut.
Ive never had a Chicago style dog, but it does sound good.
Wonders what a Super-dog would taste like with ketchup,..............( just kidding, swsidejim)
re: Kelli2006
re: Kelli2006
good one,
sometimes when no one is looking, and I am in the "safety" of my own home, I do the unthinkable and have a hotdog with ketchup, american cheese, onion, and jalapenos.
having the ketchup on the hotdog is perhaps a flashback to when I was 8 and it was "acceptable" to do so. ; )
re: Kelli2006
Hot, well prepared sauerkraut.(Sauerkraut should be from a bag or jar, never a can, should be rinsed, braised in onions sauteed in a suitable fat, dashed with a little beer or white wine, and seasoned as you prefer; I like black pepper and caraway seeds in mine, even on a dog).
I have to admit, I have a soft spot for that yellow "hot dog relish." How do they make it yellow -- is it just mixed with yellow mustard or is it some kind of food dye?
In my perfect world I would have three hot dogs on my plate, all grilled well done
1. Topped with spicy mustard & sauerkraut on a toasted bun (preferably potato)
2. Placed atop melted american cheese (on a toasted bun) with yellow mustard and relish
3. Topped with cheese sauce and fake chili (WaWa style)
I also grew up cutting up hot dog pieces and mixing them into my Kraft mac & cheese. Never realized until I got older that not too many people did it (and many found it repulsive. Nothing like those cheesy hot dog bits, though.... mmmmm....
I think the roll is really important. I don't like a hot dog that isn't in what is often called a "New England roll." It's slit on the top. You can grill both sides of it (I prefer to do it in a frying pan with butter rather than on the outdoor grill), it's a better ratio of bread to dog, and it makes a great platform for condiments.
A light spreading of mayonaise on the bun, lightly sprinkle finely shredded chedar cheese on the mayo, put the grilled/steamed/broiled hotdog in the bun, it will start to melt the cheese, squirt on a line of spicy brown mustard, on one side of the mustard line spread sweet relish, on the other side spoon on diced white onions mixed with chopped cilantro. Serve 2 of these with Lays or Ruffles plain potato chips and an ice cold beer. Hot Dog!
re: winkchow
There used to be a deli in Queens NY called Pastrami King that served great dogs from the griddle (they always had a supply that were well done). I went in one day and someone ordered a dog w/potato salad on top! It was outrageous. The good thing was that I was young then and worked at a dry cleaner for the summer so there wasn't too much damage done to my heart.
I love hot dogs (vegi dogs these days) !
I like to make Indian Chili Dogs - If you can find Jyoti brand Chhole (spiced garbanzos)...I cook it up and top my dogs with that - a strip of Sriacha instead of ketchup ! And of course...a bit of chopped white onion and mustard for sake of tradition.
One that is unique to my corner of the world is the Sonoran style hot dog. As far as I know, they're not really found outside of Phoenix, Tucson, or Sonora Mexico. The bun is a bolillo roll, a bit more substantial than a regular hot dog bun, with a little bit of egginess to it. The hot dog is wrapped in bacon before cooking, then topped with mayo, chopped tomato, chopped onion, pinto beans, salsa verde, mushrooms, yellow and cotija cheese, and jalapeños. It makes the Chicago style dog look like an exercise in polite restraint. And oh, are they good! If I ever moved out of the area I'd have to make them at least once a month or I'd find myself back in the Valley asking the nice lady at the street cart for "Dos con todos, por favor" before I knew it
Sriracha, avocado, mayo, sweet onion
When I'm in NYC it's all about Gray's Papaya - kraut and brown mustard, light onions
In LA it Chili cheese with onions baby!
Costoco poilsh dog with brown mustard, onions and kraut.
My favorite all time dog was the "Marylander" from Al's Hot Dogs on PCH in Redondo Beach. Vienna dog, topped with all of the following: home made "Cincinatti" style chili - no beans, cole slaw with celery seeds, freshly grated cheese and onions. I remember Mrs. "Al" would hand grate the cheese for each order. Al would have everything prepped and your dog would sit and while she was grating the cheese. It was so aggravating when you were hungry, but you knew it was worth the wait. They also made hand cut steak fries. I would never dare try that combo anywhere else. Trust me it was sublime. Sadly Al and Mrs. Al retired and as far as I know, their recipes were not passed down.
JungMann, I've been meaning to ask: where does one come across the famed Jersey ripper? I've never seen one. I'd like to.
re: cimui
Rutts Hut in Clifton NJ is famous for rippers/deep fried hotdogs
I was in CT this summer and found a little hotdog stand called Chez Jaque, and they had fondue dogs. A basic hotdog with a thick fondue spread upon it. IT WAS AWESOME.
Usually I like..
a little mayo, a lot of cheese, and some sliced raw onion. mmmmm
It's probably quite strange but the other night I was looking for an alternative to the standard ketchup/ mustard dog at home and pulled out some "greek style" hummus (with garlic, lemon, and oregano) Put that on one side of the top of the dog and a bit of spicy mustard on the other side dwon in the bun and it made delicious dogs. Though of course, chili, onions, and a mustard Relish like they served at the T Room http://lynchburgvirginia.blogspot.com... when I lived there is the definite favorite.
This is a bit of a digression, but when in Vienna a few years back, I bought a street hot dog - a sausage really. Mustard is the only condiment available. What makes it interesting is the way it's served. The bun is not split; instead, it's impaled on a thin vertical cone, pulled off, inverted, filled with mustard, and then the sausage is slid in. You eat it vertically, and there's no chance of spilling condiments on your shirt. Unique idea!
Cleveland Stadium Mustard http://www.stadiummustard.com/, only lime green Chicago style relish http://www.viennabeef.com/products/it..., celery salt and sports peppers http://www.viennabeef.com/products/it.... Save the ketchup for your fries.
re: jd of de
re: Kelli2006
no Bertmans is the original stadium mustard then Authentic Stadium Mustard is the newer of the two and is the mustard in over 150 US stadiums and arenas. both are located in Cleveland.
the best part about stadium mustard is when you bite into your dog and it gets in between you lips and you upper gums and you get that almost burning feeling but more of a hot sweet tingle. nothing better than a dog plain with stadium mustard. im drooling right now
Back in my hometown of New Castle, PA, when I was growing up (and for decades before my birth) there were numerous purveyors of hot dogs. They all seemed to be run by immigrant Greeks and the dog of choice, which I now call a New Castle Hot Dog, was a hot dog with "everything.' Everything is, and was, defined as mustard, onions (diced) and chili. It's all about the chili. The chili is a sauce (a pale reflection of which you get at Der Weinerschnitzel) that is meat based (no beans, please) and hot enough to make your hair sweat. When I was in high school, they wer two for a quarter all over town and after Wednesday night band practice and Friday night football games, the destination was the restaurant of choice where a buck, or so, would get you six hot dogs with everything, an order of fries and a soda pop. (A trumpter friend would just get eight hot dogs for a buck.) On my last visit, my favorite restaurant was gone and only one hot dog restaurant (two locations) remains, though it is one of the originals from pre-WWII days.
Happily, I don't have to jones for New Castle Hot Dogs, because I have a chili recipe (from a restaurant employee), and can grill (never boiled) my own hot dogs. I've cut down from twice a week to about twice a month, but I gotta have my fix.
Mustard, onions, and relish, or mustard, sauerkraut, and relish. I think onions and sauerkraut would be overkill. I went through a phase where I liked ketchup on them, but now I like mustard again. Anything spicy I'd put on it as well if available, once there was a hot dog vendor on the commons in Ithaca, NY that had some sort of hot sauce or hot pepper mixture, I forget...but it was delicious on the dog. There's a place that I pass on the way home from work every day called "The Dog House"...a little trailer that sells hot dogs and hamburgers. Even on rainy days people are stopped there. A few of the standard toppings are offered (what I mentioned above, as well as chili, cheese, etc.), and you just tell the guy what you want on your dog. I think I had a chili cheese dog only once before, at Sonic, but I'll have to try one at this place b/c I'm sure it will be better!
Actually I prefer my hot dogs "upside down."
First of all, the *only* way to enjoy a hot dog is a grilled dog in a grilled/toasted New England style bun. Tho most any good quality dog will do, my current favorite dog is a locally made natural casing German Frank made by Hofmann's in Syracuse. (But not those nasty white ones!!) I sometimes cheat and pre-cook the dogs in the microwave for 30 seconds before putting them in the grill pan.
Any "toppings" go into the bottom of the roll and the hot dog goes on last. The toppings stay put when they are on the bottom. Toppings are usually jalapeno mustard and raw onions or sauerkraut. Dehydrated toasted onions are a good (crunchy) substitute for raw ones. Never yellow mustard or ketchup!
Too many topping tend to drown out the dog.
1. A week ago yesterday (sigh) I had my last Dodger Dog (grilled) of the season. W/ketchup, mustard, and relish
2. A good chili (no beans ever) cheese dog with mustard
3. An open face polish dog. Rye bread spread with mustard, a polish sausage (grilled) topped with a slice of swiss cheese and melted slightly. Served with a dill pickle spear.
4. A grilled dog swabbed with BBQ sauce (KC Masterpiece) and topped with crushed Fritos.
5. A coney dog from Greeks on Buffalo Rd. in Wesleyville PA.
place in winchendon with all different kinds of topping immaginable. skunk dawg = hot dog, melted marshmellow, hot fudge, and melted peanut butter... amazing. thanksgiving dawg = hot dog with a bunch of random thanksgiving eats on it yumm and plasma dawg = hottest (spicy wise) hot dog ever with chili on top.... have to be 18 to buy and if you finish without milk or anything get a small prize and get to sign your name on the flag... plus so many other crazyy concoctions that are delicious!
- diced baby dill pickles
- yellow mustard
- Sriracha sauce
- a layer of sweet green relish
- a sqirt of ketchup
- rooster's chilli garlic sauce (SUPER hot, yo)
- a few shakes of Frank's red hot sauce
- diced onions on top
- hot pickle peppers in vinegar
- finish off with a dollop of Hellman's mayo to balance the tangy spicey-ness of the other ingrediants
*all on a soft white hot dog bun =)
- I love this...super fun to layer everything--not exactly gourmet--but yummy!!
re: Jellyjj
All these postings sound delicious; I think I'll experiment with the different toppings.
I've heard a lot of people mention different hot dog places around the country, but out here in L.A. we have Pinks. If anyone's ever heard of Pinks .... I absolutely love the "Martha Stewart" dog.
Ok, I'm pretty sure I just read through all 165 messages and NO ONE has mentioned onions in sauce! This is one of the greatest hot dog toppings ever made: http://www.walmart.com/ip/Sabrett-In-...
My two favorite dogs are as follows:
Kraut & Onion Sauce
Chilli & Cheese.
Honorable mention: Kimchi.
re: joonjoon
Local Long Time Shop in Baltimore
re: Hue
Haven't been to PJs since the 80s when they had a spot in the Jumpers Hole mall in Pasadena. Great dogs.
I did revisit my childhood at Ann's a couple weeks ago. Nothing has changed, and it's a good thing.
re: joonjoon
Here's a beautiful tribute to the maker of red onion sauce, from several years ago:
'Half a century ago, hot dog vendors went through the time-consuming process of making their own onion sauce, but Mr. Geisler's version — made at the behest of a hot dog and bun supplier who later became his partner — superseded all of those. If you are slurping up the red onion sauce in New York (and likely elsewhere), chances are the sauce was made by Sabrett, the supplier behind Katz's Delicatessen, Gray's Papaya, Papaya King, the legendary Dominick's truck in Queens and the "dirty water dog" carts.'
re: sadiefox
Jack sells his sweet potato mustard online:
I hope this isn't rude to share. I don't know what our typical "picture" etiquette is here.
This is the first half of my hot dog experiments a few weeks ago...
Okay, Nathan's Famous dogs and Arnold potato buns. Top left: mayo, red onion, tomato and cucumber. Top middle: Banana peppers, mustard relish and asiago cheese, Top right: Jalapeño, red onion and sour cream; Bottom left: hand grated cheddar and colby with hormel hot dog chill, ketchup and mustard (kind of like a baseline). Oh, and a smattering of home made fries. Yumz.
re: Aabacus
Nice Aabacus! about a month ago, I gathered ideas for 9 different unique hot dogs (toppings) from this thread. The combinations I chose turned out to be pretty amazing (the chocolate/peanut butter/ marshmallow was difficult) and I devoured all of them--over a period of two days I had about 12 dogs. Heres the photos:
Chris at Chow
re: helmut fig newton
re: Aabacus
re: helmut fig newton
The fries are russets cut on a mandolin then washed until the water ran clear. I then soaked them in salted water for an hour or so and tossed them in a fairly cool fryer with peanut oil. The cooler fryer performs the morally ambiguous task of allowing more grease to get in to the fries than normal. Oh...yes...food based moral ambiguity for the win. I called that hot dog the "Rumbler" because it's a lot of flavors fighting for dominance. Kind of like in the "Warriors"
I like a lot of combinations of the more usual stuff, but when I am home alone I do this... being a lover of all sweet/salty combos, I like honey on my hot dog. This is especially great to do with a corn dog - just dip into a bit of honey. Yum yum! But... don't tell anyone I do this.. ;)
I went through another hot dog phase at home last week and had two toppings-related problems maybe you can help me with:
1) When opening the bun to insert the dog, the thin bun remainder breaks in two pieces. I have bought unsliced buns and cut the bun down the center from the top with the same result. Is there a secret to keeping the bun intact?
2) I don't really have too many toppings (chili and onions) but there seems to be not enough room... everything spills out. How do you load a bun with ingredients? Is there a certain amount of pressing in, shoving down that takes place? I'm serious.
re: GraydonCarter
re: acgold7
I've steamed buns while boiling the dogs - placing the buns atop a cheese grater that allows the steam to penetrate. But when grilling dogs, then only choice is to put some water on to boil.
I really don't want to steam a bun in the microwave (as fuser implies below).... the microwave toughens the bread too much.
This may have already been said, but the Food Network magazine had a delicious recipe that I tried that is just seared diced pineapple, hoison sauce, and scallions cut on the bias. They were AMAZING and I'll never go back to normal dogs again.
The FoodFuser Dog begins with a frypan.
The buns are unfolded, sprayed with some oil,
then splayed to their browning upon their white faces.
While buns are a'toasting, I bring knife to the dogs and score them
upon upon longitude and latitude to prevent any curl in the pan.
Buns are removed at the peak of their brown-ness
Replaced in the pan by scored dogs
to receive their slow browning by rolling,
Buns now receive a wee bit of cheese and some mustard
and then the insertion of dog.
Straight to the microwave to give melt to the cheeses
and also give steam to the bun.
Upon removal, this warm soft stiff package
is slathered with mayo
jammed full of diced onions
then topped with some kraut or some relish.
The final panache is some grinding of pepper.
The cafeteria at the hospital where I work has really good hot dogs. Their chili is also oddly delicious, and a chili cheese dog is a really great lunch there.
Sauerkraut alone
Ketchup, mustard and relish
Mustard and relish
BBQ sauce
I'd like Sonoran hot dogs better if there wasn't so much stuff on them. I'd just have a bacon-wrapped dog with beans, green chile, and some onion.
Some of the suggestions here sound really, really good. 'm going to have to go buy some corn relish to try on a hot dog, and try kimchee on it, too.
For me anyway,i Love hot dogs & burgers...I try to not stick to one brand too long,switch to another favorite so i dont get sick of them,Sabrett- w/casings,skinless,footlong beef& pork,Thumanns -all beef skinless,pork & beef,footlong beef & pork w/ casing,Nathans- w/casing,skinless,Hebrew National- beef hot dogs,mood strikes me its either brown mustard,mustard & kraut.mustard & green relish,mustard,chili & onions,cheddar & potatos,Italian hot dogs,mustard w either mild onion,or hot onion sauce,baked beans & mustard,or just boiled or char broiled on grill,big fan of hot dog cart sabrett dirty water dogs when out.LOL Ate alot of hot dogs over the years!!
Although I'm from the Detroit area where a 'coney island' is the hot dog de Jour, my favorite hot dog topping is the relish at Rutt's Hut in Clifton, NJ.
This isn't the actual Rutt's relish recipe, but it's as close as I've ever had homemade.
From THE GREAT AMERICAN HOT DOG BOOK by Becky Mercuri
Cabbage and Carrot Mustard Slaw
1 pound cabbage, finely grated
1/3 cup finely grated green bell pepper
1/2 cup finely grated onion
1/4 cup finely grated carrot
1 teaspoon celery seed
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons freshly squeezed lemon juice
1/2 cup plain yellow mustard, such as French's
1/3 cup sugar
1 tablespoon cider vinegar
1 tablespoon Frank's Red Hot Sauce
In a medium mixing bowl, combine all ingredients and mix well. Cover and refrigerate at least one hour before serving.
Rutt's Hut Hot Dog Ingredients
Canola oil for deep-frying
Thumann (in Michigan Koegel or Kowalski) natural casing beef and pork hot dog
Hot dog buns, steamed or toasted
Cabbage and Carrot Mustard Slaw and / or Spicy Brown Mustard
Heat the canola oil to 350 degrees. Cook the hot dogs to desired doneness, see below. Place hot dogs in the buns, top with Cabbage and Carrot Mustard Slaw, and serve immediately.
Rutt's offers four types of dogs that vary in degree of doneness: the "in-and-outer," which is briefly cooked and retains its pink plumpness; the popular "ripper," which is deep-fried until the skin rips open up the side; the "weller," which is well done; and the "cremator," which is deep-fried until black and crispy.
Nothing at all, just a naked dog in a bun. If the hot dog is really good, piling other flavors and textures onto it is self-defeating. And if it isn't really good, why eat it at all? Also, don't boil it, broil or grill it.
Trader Joe's uncured all beef hot dogs are really good. (Their chicken and turkey dogs need all the extras you can pile on, their flavor is that poor.) TJ's whole wheat hot dog buns, sliced from the top, are pretty good too, and they now come 8 to a package, just like TJ's dogs.
Has anyone tried a dog with this....
re: cavandre
Holy crap this stuff is good. I grew up with Chow Chow but I have to say, the first time I tried Slawsa, my mouth experienced a flavor profile that just blew me away. My Publix just got it in but the web site says some of my AL Piggly Wiggly's are coming soon. If you haven't tried Slawsa, I HIGHLY recommend. I don't know that I'll ever go back to relish or chow chow ever again. it's good on beans and in stuff like potato salad and egg salad too. YUM!
re: cavandre
Never had Slawsa, but it sounds a lot like the recipe I posted above. Here's a description from a newspaper: "Mostly cabbage-based, mustard, vinegar, sugar, bell peppers and carrots".
Also, the web site says it will be available at Meijer's (Midwest super food store chain) in August 2012.
re: Ken H
Ken H, I looked at the recipe and while some of the ingredients are the same, looks like Rutt's Hutt is completely raw, right? Slawsa is jarred and not refrigerated so its had some sort of cooking process I imagine...yet still crunchy. Honestly, I can't imagine anything better than Slawsa so if you are getting it near you, perhaps give it a shot. You'll probably be just as impressed as I was.
I'll try the recipe above and let you know how close it is to Slawsa perfection!
wow, old thread reborn.
my favorite way is deli/brown mustard, half as much ketchup as mustard, and diced onion. I know a LOT of people strenuously object to putting ketchup on a hot dog. That's how I feel about mayonnaise on a hot dog, but I've seen people do it and appear to enjoy it that way.
vive la différence
the other thing I like isn't common at all - albeit I have not read all the replies - is kimchee. It's odd, i'm not a fan of sauerkraut but I do love kimchee, and it's great on a hot dog with a little bit of mustard. im talking about won-bok/cabbage kim chee. the slight crunchiness and the spice it adds are great counterpoints to the juicy fatty meatiness of a good hot dog.
This thread is old, but since its been brought back up I might as well contribute :)
The best hot dog I've had was from a small stand in Reykjavik. Topped with some sort of Icelandic mustard, ketchup, and fried onions. Delicious.
Otherwise I like them with beef franks, honey mustard, caramelized or fried onions, some cheddar, and ketchup. I can imagine bacon wouldn't hurt either.


text:
By Cathy Spaulding
Phoenix Staff Writer
The Salvation Army is seeking families to help — and people to help them — through its annual Angel Tree campaign.
Family registration for the Angel Tree program has been extended an extra week, from Monday through Friday. Angel Trees go up every Christmas season with "ornaments" listing children in need of clothing, toys or other gifts. A related Elderberry Tree lists seniors needing gifts.
Muskogee Salvation Army Capt. Ben Walters said he wants to make sure the charity can help as many families as possible this year. However, applications received so far have come up short of expectations.
"Last year, we helped 580 families, but so far, we are 80 families short of last year," Walters said. "I can't imagine that we'd be lower. So we're extending registration. We're doing the best we know how to get the word out."
People may register from 9 a.m. to noon Monday through Friday at the Salvation Army Church, 700 Independence Ave. Walters said people who cannot make it at those times can call the office, (918) 682-3384, ext. 301, to make other arrangements.
People receiving food stamps are to provide photo identification for the head of the household, plus an Angel Tree referral from the Department of Human Services.
People not on food stamps must provide:
• A photo identification for the head of the household.
• Birth certificate or shot record for children ages 12 and younger (to verify ages.)
• Utility bill or other document to verify address.
• Proof of income such as a check stub or Social Security letter.
Families also should provide clothing sizes and suggested gifts for every child under age 12.
Families with no children may sign up for a Salvation Army food box.
The Salvation Army gets referrals for its Elderberry Tree from nursing homes, Walters said.
"Christmas is our busiest time of year, but who doesn't like the Christmas season," Walters said.
The Angel Trees will go up Nov. 17 at several places, including Arrowhead Mall and branches of American Bank of Oklahoma. Walters said the Salvation Army is negotiating with other locations.
"Anyone else interested in having an Angel Tree at their business or church can give me a call," Walters said.
The Salvation Army will kick off its annual Angel Tree campaign and Kettle Drive from 10 a.m. to 6 p.m. Nov. 17 at Arrowhead Mall. The event will feature music, a gingerbread house contest, an ornament contest and other festivities, Walters said.
Reach Cathy Spaulding at (918) 684-2928 or cspaulding@muskogee
You can help
• To locate an Angel Tree at your church or place of business, call Capt. Ben Walters at (918) 682-3384.
• In you are interested in helping at the Angel Tree/Kettle Drive kickoff, Nov. 17, call Capt. Ben Walters at (918) 682-3384.


text:
Welcome to the Oklahoma
Farm to School Website
Good Food for Good Health
Farm to School aims at getting Oklahoma-grown food on the cafeteria trays
of school children. It encourages farmers to sell produce to schools and
encourages schools to buy part of their fresh fruit and vegetable needs
from Oklahoma farmers along with local healthy farm products.
Farm to School Activities
- Locally grown produce served in school cafeterias
- School gardens & events
- Farm & Farmers Market visits
- Nutritional & educational curriculum
- Cooking & Tasting demonstrations
- Workshops for growers, food service personnel and teachers
HB 2655 - The Oklahoma Farm to School Program Act was created by the legislature and signed into law by Governor Brad Henry on June 7, 2006, encouraging Oklahoma schools to purchase products from Oklahoma producers and supports the additional activities of the program.


text:
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Bill Zeman is retiring as a Roanoke-Benson school administrator. Saturday, the school honored him with a surprise reception.
Top Stories in Sports
April 22, 2013
Roanoke-Benson honors Bill Zeman
April 22, 2013 Updated Apr 22, 2013 at 1:23 PM CDT
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text:
IWAKI, Japan - An official says three people being evacuated from an area near a damaged Japanese nuclear plant have been exposed to radiation.
The official says the three were in a group of evacuees who had waited in a school yard to be picked up by a helicopter.
Residents in a 12-mile radius of the plant are being evacuated because the plant began releasing radiation after yesterday's earthquake knocked out its cooling system.
An estimated 170,000 people have been evacuated, The International Atomic Energy Agency says. In the six-mile radius around Fukushima Daini an estimated 30,000 people have been evacuated.
Today, an explosion at the plant shattered the walls of a building where a nuclear reactor is located. But an official says the reactor's metal housing remains intact and there was no increase in radiation around the plant after the blast. In fact, the official says radiation levels actually decreased, along with the pressure.
Before the explosion, operators had detected eight times the normal radiation levels outside the facility and 1,000 times normal inside the unit's control room.
Officials say the explosion was caused by hydrogen interacting with oxygen outside the reactor. The hydrogen was formed when the superheated fuel rods came in contact with water being poured over the reactor to cool it and prevent a meltdown.
Japan dealt with the nuclear threat as it struggled to determine the scope of the earthquake, the most powerful in its recorded history, and the tsunami that ravaged its northeast Friday with breathtaking speed and power. The official count of the dead was 686, but the government said the figure could far exceed 1,000.
Teams searched for the missing along hundreds of miles of the Japanese coast, and thousands of hungry survivors huddled in darkened emergency centers that were cut off from rescuers and aid. At least a million households had gone without water since the quake struck. Large areas of the countryside were surrounded by water and unreachable.
The explosion at the nuclear plant, Fukushima Dai-ichi, 170 miles northeast of Tokyo, appeared to be a consequence of steps taken to prevent a meltdown after the quake and tsunami knocked out power to the plant, crippling the system used to cool fuel rods there.
The blast destroyed the building housing the reactor, but not the reactor itself, which is enveloped by stainless steel 6 inches thick.
Inside that superheated steel vessel, water being poured over the fuel rods to cool them formed hydrogen. When officials released some of the hydrogen gas to relieve pressure inside the reactor, the hydrogen apparently reacted with oxygen, either in the air or the cooling water, and caused the explosion.
"They are working furiously to find a solution to cool the core," said Mark Hibbs, a senior associate at the Nuclear Policy Program for the Carnegie Endowment for International Peace.
Nuclear agency officials said Japan was injecting sea water into the core -- an indication, Hibbs said, of "how serious the problem is and how the Japanese had to resort to unusual and improvised solutions to cool the reactor core."
Officials declined to say what the temperature was inside the troubled reactor, Unit 1. At 2,200 degrees Fahrenheit, the zirconium casings of the fuel rods can react with the cooling water and create hydrogen. At 4,000 degrees, the uranium fuel pellets inside the rods start to melt, the beginning of a meltdown.
Chief Cabinet Secretary Yukio Edano said radiation around the plant had fallen, not risen, after the blast. Virtually any increase in dispersed radiation can raise the risk of cancer, and authorities were planning to distribute iodine, which helps protect against thyroid cancer. Authorities urged people within 12 miles of the reactor to leave.
It was the first time Japan had confronted the threat of a significant spread of radiation since the greatest nightmare in its history, a catastrophe exponentially worse: the 1945 atomic bombings of Hiroshima and Nagasaki by the United States, which resulted in more than 200,000 deaths from the explosions, fallout and radiation sickness.
Officials have said that radiation levels at Fukushima were elevated before the blast: At one point, the plant was releasing each hour the amount of radiation a person normally absorbs from the environment each year.
The Japanese utility that runs the plant said four workers suffered fractures and bruises and were being treated at a hospital.
As Japan entered its second night since the magnitude-8.9 quake, there were grim signs that the death toll could soar. One report said no one could find four whole trains. Others said 9,500 people in one coastal town were unaccounted for and that at least 200 bodies had washed ashore elsewhere.
The government said 642 people were missing and 1,426 injured.
Atsushi Ito, an official in Miyagi prefecture, among the worst hit states, could not confirm the figures, noting that with so little access to the area, thousands of people in scores of towns could not yet be reached.
"Our estimates based on reported cases alone suggest that more than 1,000 people have lost their lives in the disaster," Edano said. "Unfortunately, the actual damage could far exceed that number considering the difficulty assessing the full extent of damage."
Japan, among the most technologically advanced countries in the world, is well-prepared for earthquakes. Its buildings are made to withstand strong jolts -- even Friday's, the strongest in Japan since official records began in the late 1800s. The tsunami that followed was beyond human control.
With waves 23 feet high and the speed of a jumbo jet, it raced inland as far as six miles, swallowing homes, cars, trees, people and anything else in its path.
"The tsunami was unbelievably fast," said Koichi Takairin, a 34-year-old truck driver who was inside his sturdy, four-ton rig when the wave hit the port town of Sendai. "Smaller cars were being swept around me. All I could do was sit in my truck."
His rig ruined, he joined the steady flow of survivors who walked along the road away from the sea and back into the city Saturday.
Smashed cars and small airplanes were jumbled against buildings near the local airport, several miles from the shore. Felled trees and wooden debris lay everywhere as rescue workers in boats nosed through murky waters and around flooded structures.
The tsunami set off warnings across the Pacific Ocean, and waves sent boats crashing into one another and demolished docs on the U.S. West Coast. In Crescent City, Calif., near the Oregon state line, one person was swept out to sea and had not been found Saturday.
In Japan early Sunday, firefighters had yet to contain a large blaze at the Cosmo Oil refinery in the city of Ichihara. Four million households remained without power. The Russian news agency RIA Novosti reported that Japan had asked for additional energy supplies from Russia.
Prime Minister Naoto Kan said 50,000 troops had joined the rescue and recovery efforts, helped by boats and helicopters. Dozens of countries offered to pitch in. President Barack Obama said one American aircraft carrier was already off Japan and a second on its way.
Aid had just begun to trickle into many areas. More than 215,000 people were living in 1,350 temporary shelters in five prefectures, the Japanese national police agency said.
"All we have to eat are biscuits and rice balls," said Noboru Uehara, 24, a delivery truck driver who was wrapped in a blanket against the cold at a shelter in Iwake. "I'm worried that we will run out of food."
The transport ministry said all highways from Tokyo leading to quake-stricken areas were closed, except for emergency vehicles. Mobile communications were spotty and calls to the devastated areas were going unanswered.
One hospital in Miyagi prefecture was seen surrounded by water, and the staff had painted "SOS," in English, on its rooftop and were waving white flags.
Around the nuclear plant, where 51,000 people had previously been urged to leave, others struggled to get away.
"Everyone wants to get out of the town. But the roads are terrible," said Reiko Takagi, a middle-aged woman, standing outside a taxi company. "It is too dangerous to go anywhere. But we are afraid that winds may change and bring radiation toward us."
Although the government played down fears of radiation leak, Japanese nuclear agency spokesman Shinji Kinjo acknowledged there were still fears of a meltdown -- the collapse of a power plant's systems, rendering it unable regulate temperatures and keep the reactor fuel cool.
Yaroslov Shtrombakh, a Russian nuclear expert, said it was unlikely that the Japanese plant would suffer a meltdown like the one in 1986 at Chernobyl, when a reactor exploded and sent a cloud of radiation over much of Europe. That reactor, unlike the reactor at Fukushima, was not housed in a sealed container.


text:
15. Re: Having no luck so thought I would try this section!!timcortesi Oct 5, 2012 4:10 PM in response to Alcanara
Stuart -
Well your post motivated me to see if I could actually implement option 2 and after a trip to the electronics store here's what I came up with: https://www.dropbox.com/sh/vaks8fgvr1h4nzg/GwW56NUn14
I had an old cheap set of 2.1 computer speakers I picked up a few years back for probably $15. The satellite speakers were pretty much crap, but the sub/amplifier worked fairly well. As you can see in the pictures, my sub/amp connected to the speakers with basic bare wire clips. The sound stick speakers however have male RCA connectors on the end so I couldn't simply "plug them in" (unless I wanted to cut the RCA ends off - which probably would have worked but would have made it so I couldn't use the original sub in the future). As a result, I picked these up from my local electronics store (http://unicornelex.com/phono-jacks-female---2-pk-red-black.aspx) and added some speaker wire as you can see in the pictures.
All said and done - it works remarkably well. The sound sticks sound as good as ever - very bright and clean even at high volume. The bass is fairly muddy (the sub only has a 4" driver) and there's still no mids, but if you wanted great base/mids sound sticks - modified or unmodified - are not the place to go anyway.
Obviously your experience may differ sligtly in terms of what you have at your disposal and how the replacement subwoofer/amp you end up with connects to the speakers. That said, you should be able to find adapters for pretty much anything online (more than likely you'll need something like this: http://www.amazon.com/HOSA-RCA-MONO-3-5-PCS/dp/B000068O49)
Happy Hacking!
16. Re: Having no luck so thought I would try this section!!Alcanara Oct 6, 2012 1:15 AM in response to timcortesi
That is fantastic.... I must have a go.
To be honest, if you have read my thread, If Harmon Kardon had responded with the clarity of your earlier response to me, then I would have clearly understood and although I would have had no idea how to fix it, it would have saved me a lot of trial and error with various cables and adaptors.
Than you so much for your efforts.... I will have to have a dig around in my garage and other places and see what I have to play with.
Thanks again
17. Re: Having no luck so thought I would try this section!!Squirreliser Dec 7, 2012 1:07 PM in response to Alcanara
Hi - new to these forums but spotted the discussion. I recently dug up my Harmon Kardon USB speakers, having thought they were obsolete. I wanted to make them work with my iPad 2. I thought I would have to try some strange Airport/wireless thing. But I found a marvellous solution: I bought the camera connection kit for iPad, which fits into the normal iPad slot. Then, the USB from the speakers just goes into the connector USB slot, and hey presto, you have iPad output being played through the ancient HK speakers. Only problem is: now I want another iPad, one to play music, the other to carry around .... Hope this works for others too.
18. Re: Having no luck so thought I would try this section!!Alcanara Dec 8, 2012 12:38 AM in response to Squirreliser
fantastic fantastic fantastic...... it works.... I had a camera kit and only ever used the card reader bit..... forgot about the USB port doodaa BRILLIANT.
Thank you so much.... wow these forums and their peeps really work.
cheers all especially squirrelliser.
19. Re: Having no luck so thought I would try this section!!Squirreliser Dec 8, 2012 1:58 PM in response to Alcanara
No problem Alcanara - very glad to be of service - and slightly amazed that I've actually solved something for someone. Also there's a message for others: don't just chuck stuff - there normally is a way around it.
20. Re: Having no luck so thought I would try this section!!Ross_singapore Dec 31, 2012 10:58 PM in response to Alcanara
Awesome thread. This now begs the question - can one stream from their primary airtunes source through a 'slave' iphone sitting on the end of their soundsticks USB cable? Sounds like the only way one can make use of their old airtunes speakers. Mine have been sadly gathering dust and will stop working soon if they don't host passage of a few electrons asap!
21. Re: Having no luck so thought I would try this section!!Ross_singapore Dec 31, 2012 11:01 PM in response to Ross_singapore
Oops meant my HK soundsticks first gen USB. They work fine on my half sphere imac but overkill firing it up every time want to stream tunes
22. Re: Having no luck so thought I would try this section!!wcapellan Jan 16, 2013 9:41 PM in response to timcortesi
I would love if you figure out option 1
23. Re: Having no luck so thought I would try this section!!wcapellan Jan 17, 2013 7:29 PM in response to Guywebmac
Guywebmac, can I get that file from you, i'll give you my email so you can send it to me as a Zip file.
I have no way of gettin git. and I have tried everything. i even got an ipad camera kit adapter, and that does not work for me. so you are kind of my last hope.
24. Re: Having no luck so thought I would try this section!!Guywebmac Jan 18, 2013 4:57 PM in response to wcapellanwcpellan,this is the link for the file.Hope you ear your soundsticks with that, it works for me on my new late iMac 2012.Regards
25. Re: Having no luck so thought I would try this section!!MJS0905 Jan 27, 2013 1:58 PM in response to Alcanara
Hey, i also have USB HK soundsticks, just wondering if there were any solutions that you had come across that would work for plugging them into my televisions! ha good to know about the ipad solution!
please let me know if you have come across anything! thanks!
26. Re: Having no luck so thought I would try this section!!mitchchase Feb 3, 2013 9:41 PM in response to Guywebmac
Hi Guywebmac,
I'd really appreciate a copy of the file too. The link doesn't work anymore.
I've been very frustrated that my Soundsticks don't work anymore. They worked fine on my PowerMac G5 until the last OS update (10.5.8 I think). Now I have a new 2012 Mac mini with 10.8.2 and I really don't want to have to spend $170 for a new set of Soundsticks when the old ones sound fine.
If that file works on my new Mac mini, then you'll be saving me $170.
And if Apple has problems with posting the file, then email me directly at firstname.lastname@example.com.
Thanks for your help.
27. Re: Having no luck so thought I would try this section!!tekkster Mar 16, 2013 12:21 PM in response to Alcanara
Great info here.
I'm struggling with the same issue, and was hoping for an adapter to become available. I was just about to pull the trigger on some cables I found online when I found this thread, and the digital to analog issue discussed here means I don't have to waste a lot of time exploring.
Thanks for this discussion. Really helpful!
By the way, I went a cheezier route for now. I have an old PB12", so I just leave that connected, and since iTunes home sharing is on, my old 12" can access all the music from my main computer. It's not an elegant solution, and makes me want to get a remote that works better with an older version of iTunes that's accessing playlists from another computer...but still, better than nothing, I guess
Great thread.
28. Re: Having no luck so thought I would try this section!!PainNTheMac Jun 25, 2013 1:02 PM in response to Alcanara
I think that all you may need is a 3.5mm to USB audio converter:
http://www.showmecables.com/product/USB-Audio-Adapter.aspx?gclid=CMLzitb9_7cCFWN gMgod8VYAFg
Then all you should need to add is a female to female usb adaptor to plug the device into the usb male connectors from the converter to the soundsticks usb male.
29. Re: Having no luck so thought I would try this section!!tekkster Jun 25, 2013 2:51 PM in response to PainNTheMac
Unfortunately, PainNTheMac, this will not work
With Harmon Kardon Series speakers, the sound card is in the sub woofer, so it pulls digital data from the laptop, and does the conversion to analog in the subwoofer.
The Harmon Kardon cannot take 3.5mm because that's an analog source....the USB can only take digital source.
The device PainNTheMac mentions is designed to take digital data and convert to analog. simply flipping the connectivity will not make it convert backwards.
Basically what is needed is a device that takes analog data (3.5mm) and converts to digital data (usb) which Harmon Kardon will convert back to analog...
Which may cause a ton of degradation and makes me wonder whether this is worth it or not.


text:
Broaden your selection: Category/Works-with-format
- Ncmpcpp
- The NCurses Music Player Client (Plus Plus) is a featureful ncurses based MPD client inspired by ncmpc. It provide features like a tag editor, a playlist editor, a easy to use search engine, a media library, a music visualizer and the ability to fetch artist info from last.fm. It is Free Software licensed under the GNU GPLv2 (or later).
- Opmuse
- A web application to play, organize and share your music library.
- Paraslash
- The paraslash package contains server and client software for network audio streaming and stand-alone utilities for decoding and playing audio files.
- Vlfrx-tools
- Modular toolkit for very low frequency (VLF) radio signal processing and storage.
- XBMC, or XBOX Media Center, is a media player and organizer intended for use on home theatre PC's. Despite the name, it also runs on GNU/Linux, Windows and OS X. It can play audio, video, and image files, features a heavily customizable user interface, and supports many different remote control models.
Permission is granted to copy, distribute and/or modify this document under the terms of the GNU Free Documentation License, Version 1.3 or any later version published by the Free Software Foundation; with no Invariant Sections, no Front-Cover Texts, and no Back-Cover Texts. A copy of the license is included in the page "GNU Free Documentation License".
The copyright and license notices on this page only apply to the text on this page. Any software or copyright-licenses or other similar notices described in this text has its own copyright notice and license, which can usually be found in the distribution or license text itself.


text:
Former Ravens OT Orlando "Zeus" Brown died Friday at the age of 40. The cause of his death is unknown.
"The Ravens sent their condolences to the family of Orlando Brown," the team announced. "The lovable giant, nicknamed 'Zeus,' will be sorely missed.
Brown was found in an apartment in downtown Baltimore. His family had not heard from him for a few days.
"I think everybody knows what he meant to this organization, to this team, to the Ravens," head coach John Harbaugh said. "We're forever grateful for what he did for the Ravens' organization and what he did for the present team. Who he is and who he's been, we can't express our sorrow enough on behalf of our team and our organization for his loss today."
Brown played for the Ravens from 1996-98 and again from 2003-05. He also spent three seasons with the Browns. The 6-7, 360-pounder started 119 games in his career.
During this past offseason, Brown voluntarily worked out with Ravens OT Ramon Harewood and former Raven Oniel Cousins.
He is most remembered for being struck in the eye by a penalty flag thrown in a 1999 game. He missed three seasons recovering from the injury. Brown retired in 2005.
"He was a beast on the field but a gentle giant off," Ravens OLB Terrell Suggs said. "It's unfortunate he had to leave us so young."


text:
Final sale items, identified by a price ending in $0.99, are not returnable.
A reason to season!Inspired by some of our most iconic pottery, we've created a new range of Salt and Pepper shakers. Perfect as a hostess gift. Added bonus--the packaging is as irresistible as the product.Decorating Tip: Place a set in front of each of your guests to make your tabletop playful. Jonathan Adler pottery begins its life in our Soho studio, where Jonathan and his team design and sculpt every prototype.
• high-fired porcelain with a matte glaze • salt shaker 2" tall x 3" wide x 3.5" deep • pepper shaker 2" tall x 3" wide x 3.5" deep • box measures: 4.5" wide x 4.5" deep x 4.5" tall • sale items are final sale
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Gifts under $50 from Jonathan Adler


text:
Ada —
Services for Betty Ann (Elizabeth) Rooker, 88, are 10 a.m. Wednesday, Nov. 21, 2012, at Westside Church of Christ, 726 McGee, Norman, Burial follows at Dale Cemetery, Dale.
Mrs. Rooker died Saturday, Nov. 17, 2012, at Norman. She was born Feb. 25, 1924, in Shawnee to Irene and Leo Gully.
She attended Jefferson School and graduated in 1941 from Shawnee High School, where she represented the senior calss in the basketball queen contest. She attended Texas State College for Women and Oklahoma Baptist University in Shawnee.
She worked at J.C. Penney and sold War Bonds before marrying Billy R. Rooker Aug. 12, 1944. They spent a year in Kingman and Douglas, Ariz. before moving to Miami, Fla., in 1945.
For 16 years while her sons were in school she worked in the PTA, holding every office from president to reporter. She was also a Cub Scout den mother.
She moved to Ada in 1971 where she was a member of Central Church of Christ.
She moved to Norman after her huband's death June 22, 2008. She is a member of Westside Church of Christ.
Survivors include three sons and daughters-in-law, Bruce and Becky Rooker, Norman, Richard and Samantha Rooker, Jacksonville, Fla., and Douglas and Mona Rooker, Deland, Fla.; grandchildren, Suzanne and Caroline Rooker, Cory Rooker, Tausha Ford, Lexi Moran, Joshua and Matthew Rooker; six great-grandchildren; two sisters, Wanda Green, Norman, and Michaela Hooper and her husband Paul, Tuttle; sisters-in-law Betty Dinkins, Shawnee, Marcille Hinkle and her husband Armond, St. Louis, Mo., and Shirley Steehler, and her husband Ted, Tuscon, Ariz.; and many nieces and nephews and their children.
Walker Funeral Services, Shawnee
Ada —


text:
A man attempted to rob a Citizens Bank at the corner of Stenton Avenue and East Washington Lane Thursday afternoon, according to police.
Police said the man presented a note to the teller at the bank at 6324 Stenton Avenue at about 2:40 p.m. demanding money. The man fled on foot in an unknown direction and it is not known at this time if he was successful in taking any money from the bank.
The man, according to police, was about 6'2" and had slight facial hair. Police said he was wearing a brown wool bubble jacket at the time of the incident.
No injuries were reported at the scene, police say.
This is the second such incident at this Citizen's Bank location. The bank was robbed in June 2012.
Anyone with information on bank robberies such as this one is generally asked to contact the Philadelphia Police Department or the FBI at 215-418-4000.


text:
The Norcross Baseball Program is selling Christmas Trees again this year.
We are open Monday - Friday (5pm - 9:30pm) and on weekends (9am - 9:30pm).
We are located at the corner of Medlock Bridge (141) and Spalding Drive in
the Peachtree Parkway Plaza (by Arby's and Wendy's).
Come get your Christmas Tree, a wreath, and support your Norcross Baseball
Blue Devils!
Wreaths: $25
5-6' tree: $45
6-7' tree: $55
7-8' tree: $75
8-9' tree: $90
9-10' tree: $115
*We accept cash, check, debit & credit cards*
Events | Sports & Recreation,Religious & Charitable,Schools,Holiday,Real Estate,
NHS Baseball Christmas Tree Fund Raiser
Posted by Judy Putnam (Editor) ,
Medlock Bridge Rd & Spalding Dr Norcross GA 30092 See map
The Norcross Baseball Program is selling Christmas Trees again this year.
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Neurosurgeons in Omaha, Nebraska
The U.S. News & World Report Doctor Finder has detailed profiles for 27 neurosurgeons in Omaha, Nebraska. Neurosurgeons treat disorders of the brain and nervous system, meninges, skull, pituitary gland, spinal cord, meninges and vertebral column, and cranial and spinal nerves. They use minimally invasive surgery, neuroradiology imaging like CT, MRI, PET, MEG. Patients may go to a neurosurgeon for conditions like hemorrhages, hydrocephalus, head or spinal cord trauma, spinal disc herniation, infections and tumors.
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NORMAN — Album name: Solo Live from the Meisenfrei Blues Club (2013, Screen Door Records)
Musician: Kirsten Thien
Why you should listen: Ask any musician what the toughest gig is. They'll tell you it's playing all by your lonesome with just a guitar in a joint where liquor is flowing freely. On this disc Kirsten Thien lays down a troubadour clinic that makes it sound like the easiest of tasks. Amazingly, the recording wasn't even planned for commercial development. Thien's sound guy at the Bremen, Germany, joint handed her a stereo mix of the show at evening's conclusion and she just thought it would be a cool souvenir. The recording turned out to be a pristine gem.
"We had captured this moment in time that already had a special place in my heart and mind," Thien said.
The Georgetown University business school graduate has a terrific songbook of originals but presumably because it was a saloon about half these 15 tracks are covers. Thien takes the challenge of chestnut "Fooled Around and Fell in Love" and spins it with a personal style that's spellbinding. Her vocal clarity, phrasing and range are charming at every turn.
"Please Drive" is Thien's own tune that's hotter than love in August. She performs an initially languid version here that starts deceptively at an erotic simmer and builds to a climatic boil. Because of the club atmosphere a certain amount of banter is expected between songs but to her credit there aren't any interminable spoken stories. Typically Thien fronts a full band and probably always will. But Live at Meisenfrei shows without doubt she can go it alone and hold an audience transfixed with just her voice and guitar. It's a stellar addition to Thien's previous three-album discography.


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By Shelly Pope
February 21, 2013 | Vol. 39, No. 8
The Petersburg Vikings traveled to Valdez for the Valdez Elks Invitational over the weekend and come home fifth place winners.
"We had three games that came down to the last possession," Head Coach Rick Brock said. "We easily could have been in the championship game."
The Vikings faced Barrow for their first game of the tournament.
"Playing against teams that we have no idea who they are made it difficult in the beginning," Brock stated. "The two teams were just getting to know each other."
According to Brock, the play was very physical throughout the tournament.
They boys struggled in the first half and were down 10 to 22 in the first half, only scoring three points in the second quarter.
"There just never seemed to be any rhythm on the offensive end," Brock stated. "With this team, if we struggle with that then we struggle with the defense as well."
The Vikings made some adjustments at half time and came out focusing on playing one possession at a time and were only down 22 to 30 at the end of the third quarter.
"We found our rhythm in the third quarter," Brock said. "We also had a great defensive game in the fourth quarter and held them to only four points."
Petersburg and Barrow were tied at the end and went into overtime.
"We had quite a bit of back and forth but grabbed some momentum when Colby Bell hit a dunk," Brock stated. "In the end, Michael Brock was fouled twice and made all of his free throws."
The Vikings won 44 to 41.
Petersburg was led in points by Tristan Welton with 18 points followed by Bell with 13 and Brock with seven.
"It was a very good game for us," Brock said. "Being able to battle back from being down in the beginning."
The Vikings played their second game against the home team of Valdez.
"We started out again a little flat and were down 15 to nine in the first quarter and Valdez had a huge scoring second quarter bringing in 22 points," Brock stated. "They had a couple of players that were just on fire and we couldn't stop them."
Petersburg was down 36 to 32 at the half and took the time in the locker room to remember the position they were in the night before.
"We came out and played, again, one possession at a time and had a very good third quarter scoring 20 points," Brock said. "We got some control of their good players and held them to 12 points and got somewhat back into the game."
The fourth quarter found the two teams tied and the Vikings got into foul trouble and ended up losing 62 to 67.
"I thought we had the momentum going for us for a while and we would have an offensive foul called," Brock stated. "But to come back from being down 16 points, I was really proud of the way the team played."
Kayin McKay led the Vikings in scoring with 18 points followed by Bell with 12 and Welton and Brock brought in 11 points each.
The third place game was played against Hutchison out of Fairbanks.
"This was just a hard fought game from the beginning," Brock said. "We were down 13 to 17 in the first quarter and we were ahead at half time 27 to 26."
Brock had a 10 point first quarter and an eight point second quarter.
"We had foul trouble from the beginning and they were making all of their free throws," Brock stated. "The battle continued in the third quarter and we were down 43 to 44 going into the fourth quarter."
According to Brock, the game went back and forth throughout the second half and it came down to the last possession of the game.
"With 12 seconds left to the game and Hutchison came down to score the winning two points," Brock said. "We had three people around him and couldn't stop the score."
The Vikings lost with a score of 55 to 53.
Brock led the Vikings in scoring with 25 points followed by Bell with 10 and Welton finished with nine points.
"These were some very hard fought games," Brock stated. "We were really in all three of them and given a couple of breaks the outcomes could have been very different."
Two of the Vikings, Bell and Brock were named to the All-Tournament Team.
The Vikings will face Wrangell for Homecoming this weekend.
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William Rodwell
Burque OccupiedThe protest began at the U.S. Bank across from the mini APD substation in Nob Hill, but after police cars blocked the road, marchers decided to move so they would be more visible. Officers followed the demonstrators as they walked east from Dartmouth and blocked off every intersection they came to.
Building Code Backpedal
Eco-friendly rules debated in run-up to City Council voteThe government just keeps rolling them back. The Council's looking to repeal Albuquerque's energy-efficiency code and replace it with freshly relaxed state regs.
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Roomies and RomanceThe Alibi's advice columnist takes on a dating taboo.
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Enjoy local and organic produce available year round. Purple Dragon Organic Produce co-op has a host location in the Manahawkin area. You can receive 20-30 lbs of produce for $53. Deliveries are every other week. Visit our website and fill out the form to request our free information packet. PurpleDragon.com
Don't let the cold stop you from eating right!
Posted by Amanda Provost ,
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Mexican (1)
Middle East (1)
Seafood (1)
Steak (1)
Sushi (2)
Tavern Fare (1)
Vegetarian Menu (4)
Neighborhood (13)
Breakfast (2)
Lunch (24)
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Delivery (4)
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The slogan on the wall is your signal that there is something different about Baja Fresh: No microw...
Countless unique and different dishes that provide a complete change of pace from the other sushi ba...
"An upscale, rustic setting in a magnificent turn-of-the-century hunting lodge a lá Ralph Lauren. T...
(American, Eclectic, Tavern Fare)
"Specialty casual theme restaurant and bar with generous portions, '8-to-80' crowd appeal, and disti...
Strip mall spot in the northern suburbs. Homestyle Italian cooking. Good-value family fare.
(Deli, Eclectic, Vegetarian Menu)
Purveyors of organic and natural foods, the café serves cafeteria-style and by the pound, so you can...
(Middle East, Vegetarian Menu)
"White tablecloths, wine, fresh juices, Lebanese cuisine and pleasant company are all features of th...
Sophisticated but casual chic Asian-Deco decor. New Asian cuisine, combining the taste of Asia with ...
P.F. Chang's China Bistro is a blend of traditional Chinese cuisine and American hospitality served ...
Specializing in south Indian as well as north Indian vegetarian and non-vegetarian cuisine. Lunch bu...
An eclectic menu that features more than 30 breakfast selections as well as sandwichs, salads, and p...
If you think Japanese food is just sushi and sashimi, think again. Tokyo Sushi & Grill introduces me...


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text:
Quote:This means your 250mm of the described characteristics will be equivalent to 192mm clear perfect diameter.
Quote:Sir, are you challenging my observations?
Quote:Quote:Sir, are you challenging my observations?Well, to be fair, David, you're challenging his.
Quote:"Did so!""Did not!""Did so!""Did not!""Did so!""Did not!""Did so!""Did not!"Jeez...
Quote:We all seem to forget that in moments of absolute perfect seeing the eye of someone with 20/15, 20/10 vision will still see detail not caught imaging. You can process all you want but stacking is still stacking and that is an Average of images. There are some of us that can pick out the phase of Venus at its (near) closest point with the naked eye..And yet in the end we all agree to disagree.
Quote:This means your 250mm of the described characteristics will be equivalent to 192mm clear perfect diameter. Then you can evaluate the scope transfer contrast ratio by FTM curves and the expected contrast level at the eyepiece which is in this case around the 1% level (for 2% on the planet itself).This is the situation (the seeing level considered perfect).Is it possible?The numbers given may be discussed, especially the actual contrast feature on the planet.Stanislas-Jean
Quote:David 192mm is not for resolutioon, resolution you have enough. This is for contrast level for the evaluation of a contrast transfer ratio applied on grey line feature. For 1" width this will do 50% ratio so from a 2% level this will do 1% at the eyepiece.


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Check out the lastest Late Availability Offers! See for more detals....
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Come along on a photo tour of the Exmoor White Horse Inn and it's surroundings. Just a glimpse of the amenities on offer to you during your stay at the Exmoor White Horse Inn!
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Exmoor Hotel and Restaurant – Offering Great Deals on Special Breaks. There is a variety of special offers available throughout the year at The Exmoor White Horse Inn.
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We are in Need of Technical Writers for Management Topics
Job Description
Hello everyone,
**Please read thoroughly before completing your application!
We are looking for Writers who can engage in Technical Writing on Management Topics like Finance, Marketing, HR etc.
Writers must have the following:
1. Have Good Written English Skills
2. Have the ability to complete the project at a given deadline
3. Knows how to reference or cite properly. Strictly no copy pasting
4. Is familiar with researching topics from credible sources (not blogs)
***HOW TO APPLY - attach a sample of your work that shows referenced materials (source). We will try to get back to you as soon as possible.
Pay will be based on number of words per project. Details will be provided after receiving your sample.
Note: Those applications without a TECHNICAL WRITING sample will be neglected.


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A group of concerned citizens stood with signs outside the Gwinnett Justice and Administration Center in Lawrenceville Thursday to call for support of reasonable gun safety laws.
The rally took place a within a few days of the two-month anniversary of the Dec. 14, 2012. Twenty-six people, mostly young children, lost their lives when a gunman opened fire in the school.
MoveOn.org sponsored the event urging U.S. Representative Rob Woodall—who's office is housed in GJAC—to take action on gun safety.
"We ask Representative Woodall to listen to his constituents and stand up for common sense reforms that will reduce gun violence," said Kathleen Allen in a release. Allen is a mother in Norcross, a gun owner and MoveOn.org member. "Congress must not wait for the next Sandy Hook, Virginia Tech, Tucson or Columbine before taking action. Representative Woodall needs to return to Washington next week and vote to protect our children and our community. We urge Representative Woodall to stand up against gun violence and know that the extreme NRA doesn't speak for many gun owners."
Those who came out were not asking for a total ban on all guns, but were looking to remove assault weapons and high-capacity magazines from general public use as well as improving background checks.
--What's your stand on gun control? Should assault weapons and high capacity magazines be banned? Tell us your thoughts in the comment section below.


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Photos and VideosMore Photos and Videos
In this June 7, 2010 image from television supplied by Network 10, a commemorative coffee mug from the 2010 presidential visit by Barack Obama showing the miss spelling of his first name is held at Parliament House in Canberra, Australia. A Parliament House official told senators on Monday, May 21, 2012 that 198 mugs were smashed and buried under wet concrete at a loading dock behind the building.
Australian officials wanted to get rid of some commemorative mugs that misspelled President Barack Obama's name. And boy, did they ever.
A Parliament House official told senators on Monday that 198 mugs were smashed and buried under wet concrete at a loading dock behind the building. Sen. John Faulkner called it a "mafia-style execution" for the mugs, which had an extra "r'' printed in Obama's first name.
The government made 200 of the mugs to commemorate the president's planned visit to Australia in 2010, which was later canceled. No mugs were created when the American president finally made it to Australia last year.
Only two of the mugs were ever sold from the Parliament House gift shop, including one to the journalist who reported that Obama's name had been misspelled.
"Due to the sensitivity associated with the mistake that was made with the president's name, the last thing we wanted was for the fragments to be found on a garbage tip somewhere," said Bronwyn Graham, the Parliament House official.
"I am not saying it was a bad idea. It is creative; I will give you that," Faulkner told Graham and her superior, David Kenny, who had authorized the disposal.
"You have not buried any other mistakes in concrete, have you Mr. Kenny, per chance?" Faulkner asked. Kenny said he had not.


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Best Really Cheap Taco San Francisco 2004 - El Metate
2406 Bryant St.
San Francisco, CA 94110
The term "cheap" is so insufficient to the task of pricing El Metate's delicious tacos, we're forced to elaborate. They're really cheap. For a mere buck and a quarter you get two corn tortillas piled high with radishes, onions, lime, cilantro, and one of a dozen substantial fillings, including crisp, spicy pork carnitas; grilled vegetables in season; chile colorado with steak and potatoes; and moist shards of chicken with chile rojo. A variety of salsas -- verde, negra, habanera, et al. -- are available to gild the lily, and if you're feeling flush, guacamole, cheese, and sour cream can be added for another dollar. This tiny, cheerful Outer Mission taqueria also cooks up big platters of flautas, enchiladas, tamales, and chiles relleno as well as frothy aguas frescas in mango, tamarind, and pineapple -- the perfect complement to your bargain of a taco.