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Is it possible to make a delicious pork chop?
Well, I assume the answer is yes which is why I am here. I have had a few versions of pork chops simply prepared in restaurants which have been fabulous but at home they always turn out horrible and seemed to be just as bad everytime my mom insisted on having her "famous pork chops." I can make a great steak and even cook a juicy skinless chicken breast, but the center cut pork chops evades me. I have a few thick cut pork chops which I'd like to whip up into a delicious dinner. I'd love any simple preparations - simple seared or braised perhaps a recipe which makes a chop so good that you don't need a sauce. Any advice?
Two words: Brine and braise.
Here's a link to a previous post that links to my favorite brine recipe and my go-to braise.
re: JoanN
If you're braising the chops, you don't need to brine them.
Other than that, I agree with the pervious poster...the pork we see in the supermarkets these days is pretty awful. Best thing is to get some decent pork or at the very least, if you're stuck with the supermarket variety, select well marbled chops. It makes a world of difference.
re: JoanN
One word: tonkatsu.
re: monkeyrotica
re: John E.
re: fldhkybnva
I do a version using thick medallions of pork tenderloin that I pound thin. I was actually following a recipe for that midwest favorite, breaded pork loin sandwich, when my wife informed me I was kind of making schnitzel. She spent a few years in Germany so I guess she knows.
I've been using the pounded very thin pork tenderloin for years in place of veal for all kinds of recipes.
re: fldhkybnva
With chicken breast going for 99 cents a pound on sale, Hähnchenschnitzel makes for a frugal and versatile meal. I usually brine the breasts, sandwich them in a large ziplock bag and pound to a half inch thickness. Salt, pepper, paprika or whatever spices you like, flour, egg wash, toss in Panko bread crumbs and deep fry at 350 for 8-10 minutes. I usually put it on a cookie rack and bake another 8-10. That seems to bake a lot of the excess oil out. I like to serve with kraut, slaw, or sliced into strips and put on a bowl of ramen with a squirt of Bulldog Brand tonkatsu sauce.
re: fldhkybnva
monkey pretty much described the process. I don't usually use a recipe, I just make it. Here is a Tyler Florence recipe that looks pretty good. I don't put any herbs into the pan. I also use Panko bread crumbs and pat the crumbs onto the meat so they stick. Like Tyler, I don't deep fry, but do a shallow fry. Then I put them on a rack on a sheet pan and keep them warm in the oven while making the gravy and the rest of the meal. I usually make a country gravy, much like that served with chicken fried steak (which is basically schnitzel).
re: fldhkybnva
I agree..brine the chops, and dont overcook them. This recipe from the Side Street Inn in Honolulu makes a wonderful pork chop.
The quest for a delicious pork chop has been much more difficult ever since pork became "the other white meat". If you can find a source (Wegman's for instance) and are willing to pay the price, Korobuta (see photo) or Berkshire pork will provide a chop that you won't want anything on but for a bit of s&p. Otherwise, I agree with the brining suggestion.
re: grampart
re: Pwmfan
I guess I would treat it like any other pork chop being careful to not overcook it. The times I've prepared Berkshire chops (also 1-1/2"), I've done them sous vide and finished on the grill. Twice I did Berkshire racks of pork and, after a quick sear, finished in the oven. My introduction to "Heritage" pork was a couple of years ago at The Admiral in Asheville where they did a thick Korobuta chop sous vide. I was hooked!
re: grampart
Thank you. Lacking access to both a grill and sous vide equipment, I will sear briefly and finish in the oven.
I've never cooked a thick chop before (I usually buy bone-in shoulder and country ribs) but this chop was so beautiful I couldn't resist.
My first taste of heritage pork (a sample at my farmers market) literally stopped me in my tracks. All I could think was "this is what I remember pork tasting like".
While many CHers recommend brining, I've never brined pork chops - not motivated enough, but I have no good reason for not brining. Maybe because I've been really happy with simply sauteeing with salt, pepper and ground fennel seed, or I'll take them a bit further with a recipe I found on Serious Eats from Mario Batali,which is where I got the idea to use ground fennel. The resulting sauce (as well as the meat itself) is delicious; then there's the Cooks Illustrated very fussy sauteed pork chops in which they sprinkle one side with a tiny bit of sugar to aid browning on the second side and cook at a very low heat for the second side, resulting in an exceedingly tender and moist chop.
Here is the CI recipe:
And here's the link to the utterly delicious Pork Chops with Ground Fennel:
We brine and broil pork chops that are at least 3/4" thick. I like the chops with spicy mustard spread in which to dip the fork fulls after they broiled. Sometimes my wife and I use apricot preserves added to the broiled chops after they are done.
I like to play with my food. Sometimes I mix the mustard with the apricot preserves.
I am also a fan of brining and then pan-roasting chops.
Another very important tip is to avoid overcooking. I could swear that Ming Tsai said, on his show earlier today, that the FDA had changed the recommended internal temperature to 140 degrees, but I can't find anything in print so I guess that they still recommend 145 degrees. In any case, I stop cooking chops when they reach an internal temp between 135 – 140 degrees. Any higher and the meat is too dried out.
In the article that I have linked, there is an interesting discussion with several chefs about pork temperature. Michael Ruhlman states that he cooks pork to 135.
re: EM23
re: EM23
The USDA changed the temp from 170 to 145
First, choose the right chop: a rib chop. Not a sirloin chop or a vaguely worded "center cut" loin chop. A rib chop, which looks like this:
A lot of people assume, wrongly, that the "center cut" means rib chop, but it doesn't necessarily. Center cut covers a broader swath of pork that is not necessary good for pork chops.
So, only buy rib chops cut to order or that you can see all of them in a package (if they are overlapped, some will likely be sirloin or T-bone like chops, which are inferior).
And don't have any of that fat trimmed. Modern pork has such little fat, you will need it.
My favorite treatment for a thick chop is leave out to come to room temp, flour very lightly, cook in butter/peanut oil just below smoke point, pour a bright white wine like Pinot Gris in, grind plenty of black pepper on it, add a judicious pinch of salt, and throw in shredded fresh sage. Take it off at least five degrees before you think it is done.
I never brine, nor do I braise pork chops. I like them pan fried. I will finish the thick ones in the oven. Or we grill them. Ours turn out juicy. My husband does the grilling, and he's a stickler for timing.
Not sure why some find them difficult.
I will sometimes use a bit of a marinade (not really a brine) and find that soy sauce and honey is kind of nice, with a bit of ginger.
But mostly, I just either simply flour and fry, or do a 3 step breading and fry if I want a "chicken fried" pork chop.
The one time I brined, I found them to be too salty. But, for the best chops, I either do the breading and pan fry/finish in the oven, or, something with a sauce. I know you said no sauce, but this one is super easy: http://www.skinnytaste.com/2008/06/po...
This one is also delicious and very very easy: http://traceysculinaryadventures.blog...
Yes, but I have to admit, cooking a delicious pork chop never came easily until I discovered what many others have already noted--heritage pork. If you can find it and are willing to pay for it, there's no trick to cooking it: season, sear, and finish in a hot oven or in a short stovetop braise. The pork will be juicy and flavorful on its own.
With standard supermarket chops, I "smother" then braise: season the chops and sear; remove and set aside, and add onions, sliced thickly (2-3 for 2 chops), to the saute pan and cook those a few minutes with a little wine or chicken stock, deglazing the pan while the onions start to soften and brown. Return chops to pan and spoon the onions over them. (I always add a generous amount of chopped garlic and some fresh thyme at this point). Add a little stock (or even water). Cover the pan, leaving it slightly askew, and let the chops cook over low heat, adding liquid as necessary, until the onions are completely cooked down and the chops are done (anywhere from 15-30 minutes). Add salt and pepper to taste. (You can use different herbs, of course, and even add some sliced apple or pear to the braise. Or add sliced mushrooms when you're deglazing with the onions.)
Sometimes I do a decadent variation, based on a Marcella Hazan recipe. I use sage instead of thyme and add some crushed whole tomatoes to the braising liquid. After the first 10 minutes or so of braising, I add cream and finish with lots of crushed black pepper. This makes a delicious sauce; my husband goes crazy for it.
re: nomadchowwoman
re: nomadchowwoman
This looks great. I have chops which are about an inch to a little more than an inch thick and plan to use a prep like this with sherry and stock with garlic and shallots instead of onions. Do I just let it simmer for the 15-30 minutes? It seems a long time but they don't turn out tough?
re: fldhkybnva
Start checking them after 10-15 minutes and go from there. The chops will be done, but the braising keeps them moist and seems to tenderize them a bit. As long as there's a good bit of moisture, they don't really get tougher. Those flavors sound delicious, btw. Let us know how they turn out.
re: nomadchowwoman
I must just not get along with pork chops because I get along fine with other cuts of pork. The chops were another experience in hockey puck chewing. However, the sauce was fantastic - I did sherry wine with garlic, shallots, thyme and oregano. The chops were a let down thanks to be overcooked again I think, but the new sauce combination was a nice cooking win! Thanks for the help.
re: fldhkybnva
re: John E.
re: John E.
Like anything else, starting off with a good quality chop is key as is not overcooking it. I also finish them to hot pink but not bloody rare like a beef steak. Leaving the bureaucratic slow to change FDA out of it, are there reasons supported by numerical data for not finishing modern pork rare or is it just a long standing notion in my head?
re: Tom34
I don't know for sure. The FDA did come out with a 145° recommendation instead of 160°. I don't know if eating rare or even medium rare pork will ever become common. It does not sound appetizing to me.
I do know that getting trichinosis from undercooked pork is almost impossible in the U.S.
re: John E.
I prepared a couple of 2" thick brined Berkshire pork chops in my crockpot/sous vide just this week. A bit over 4 hours at 131 degrees and then a quick sear in butter (less than 90 seconds per side and the same on the edges) that probably brought the temp up a little more. They were still pink, about a medium-rare+, and were juicy and delicious. p.s. no ill effects
re: John E.
re: John E.
"Trichinosis" .....Thats what I thought but I wasn't sure about other issues. Years ago I remember any food left on plates in restaurants was scraped off and went into a slop dumpster and then was fed to the pigs. I "think" I read somewhere that food scraps now have to be heated to a certain temp before the pigs get it.
My concern is the meat right along the bone on a nice thick chop. Even though I always put the bone over the hottest part of the fire that 1/2 inch or so right on the bone can sometimes be a little rarer. Haven't gotten sick yet though so I guess its more of a mental thing.
re: Tom34
Trichinosis isn't as much a problem these days.
re: fldhkybnva
Sorry you got hockey pucks. But I know the frustration. While I always braise supermarket pork chops, I can't say they ever get truly tender, but they're always tasty and seem more tender when cooked longer and smothered in onions or pan sauce. Outside of heritage pork, which is fattier, I've never had success quickly frying, grilling, or sauteing pork chops.
you want simple?? It couldn't get any easier than this: thick cut boneless chops, shake and bake (kicked up a few notches). Superb!
re: mucho gordo
I actually agree.
I grew up with horrible pork chops. My mother is a fabulous cook. However, the pan fried pork chops were always inches thick and dry.
My husband dreams pork.
He would agree with the other posters here. Supermarket pork chops are terrible. There is not much you can do with them. He likes those shake and bake. And trust me, he would eat nothing other than pork everyday if he could.
However, we went to a fabulous restaurant in Manhattan (Hearth) and ordered the pork chop, not expecting much. iT was amazing! It really does come down to the quality of the meat.
I once went to a Japanese restaurant in midtown NYC, quite famous for their pork katsu....Katshama. The use Berkshire pork only. It is mind boggling! The quality does matter.
But if you can't get a good source of meat...
shake and bake is delicious
or pan fry brown, bake a bit in the oven...and cover with onions and some sort of jus...
I made a Thai/Vietnamese style pork chop with lemongrass and stuff and it was pretty noteworthy. "Your best" I was told. :-)
re: mucho gordo
Oh, I am so glad you said that Mucho! I have followed this entire thread thinking that I just love the (organic) chops that I buy, dress in my own version of S&B and bake in the oven...I had no idea until |I read this thread that a simple pork chop could create so much cooking angst!
Personally, I do not like brining pork, so that process doesn't work for me. The perfect pork chop for me could either be grilled or pan seared with a crust cooked Medium-Rare to Medium doneness, depending on thickness....which should be double or triple thickness...Rib Chop, not Loin chop. If I were doing Italian inspired, it would probably be served with a brown or wine sauce....but simply cooked, it would have a sweet condiment on the side ....apples or cranberries.....the latter with jalapenos to give it some bite.
While I do like pork chops....I think a nice slow roasted rack of pork is even better
re: fourunder
I don't get the brining either. Thats one of the biggest problems with lean solution injected supermarket pork. Yes its moist, but also tough & no pork flavor.
Agree, double thick rib , 145 degree max finish temp, either grilled / pan seared / pan fried.
Leidy's (PA Dutch) are pretty good.
The rib end roast is a pain to work with but its cheap and fatty.
re: Tom34
I hope you're not equating enhanced supermarket chops that may have been injected with a solution of water and other ingredients such as salt, phosphates, antioxidants, and artificial flavorings with good-quality chops that have been home brined. I refuse to eat the former, but have discovered after much experimentation both without a brine and with different brine formulas that I prefer the latter. Just a personal preference, but the two are worlds apart.
re: JoanN
re: JoanN
re: Tom34
Agree. I'm not taking brine/no-brine sides, but the "enhanced" grocery store pork is not where you want to start. Sure it's moist, but also flavorless and the texture is way off. You have to start with a quality product; if you make red sauce with supermarket tomatoes in December, don't blame your cooking! I'm trying to lead a revolt against "enhanced" pork, but when I wave my flag, no one follows.
re: NonnieMuss
re: NonnieMuss
I think part of the problem is that pork has been so lean and flavorless for so long that people old enough to have eaten good pork forgot what it tastes like and the younger folks were raised on the lean stuff and never had good pork. To many people who fall into these categories the enhanced stuff is at least moist and relatively cheap @ about $2.50 lb.
re: Tom34
I wish everyone could eat a pork chop from a Berkshire/Korobuta pig just one time. The older folks would have their memories jogged and the young would probably think they were eating meat from some previously unknown animal. If moisture was what the OP was after, there have been many fine suggestions supplied here. However, dryness was never mentioned specifically; great taste is the quest. I, too, have had wonderful pork chops on occasion in restaurants and, as far as I know, they were of the "other white meat" variety. Exceptional chefs can work miracles, but with "red meat" pork a home cook can turn out an unadorned chop that is out of this world.
re: NonnieMuss
re: Tom34
re: grampart
re: grampart
I feel your pain. I would think (Guess) that a good independent butcher could get just about anything from his wholesalers. Try getting a case price (pay in advance) from an independent butcher as 10% to 20% profit for making a phone call to his wholesaler is pretty easy money.
A good relationship with a good independent butcher can yield a lot of fine dining products. A good vacuum sealer & a group of fellow foodies can make short work out of a case of just about anything.
I replied to a similar post a few years ago.
I don't generally read Cook's Illustrated, but about 5 years ago I rec'd a subscription as a gift.
Their consensus (and I have tested and agreed with them is:
Start with a room temperature chop, and season to taste (I only use a little salt and pepper) place in skillet or frying pan, put the pan on the stove and turn on to medium heat. Never place a lean modern pork chop in a preheated pan or it wioll dry out, be tough as leather and tasteless. By letting the pan and meat come up to temp together, you retain moisute and flavor. I cook to a medium doneness, turning after the down side has a golden brown almost crust.
This method wors avery time. It also works well with blade cut (shoulder) veal or lamb chops.
And a warninng fom the Cook's Magazine articel. NEVER under any circumstances buy pork sirloin chops. They are terrible.
re: bagelman01
re: bagelman01
re: mucho gordo
re: bagelman01
re: bagelman01
re: bagelman01
Mrs G was raised in a kosher home and we started married life that way until she realized we couldn't afford the expense. Prices were so much higher for meats (and other things) that really were, in most cases, not as good as regular meats. She had never tasted certain things until I led her into temptation. Now, she can't get enough of it.
Lots of talk here about brining or not brining. Count me in among the briners. Living in southern New England we have the Azorean brine/marinade called vinha d'alhos and I use it often: 2 cups water, 1 cup red wine vinegar, 2 tsp salt, 2 or 3 crushed cloves of garlic, some grinds of fresh black pepper, a crushed bay leaf. The longer your thick cut pork chop (bone in or not) bathes in this, the better it gets, though by day 2 it starts to pickle instead of brine.
Remove chop from brine and wipe dry. Set in a non-reactive skillet (due to the acid in the brine), insert probe thermometer, and put in 200 degree oven until internal temp rises to 155 degrees. Move skillet (use your oven mitts for this, please) from oven onto burner on high, quickly color each side, then remove to plate, cover and let rest for 10 minutes before serving. And there ya go!
I don't brine pork chops...I use all cuts of pork chops; center, end, rib - I never have a problem with them coming out dry. My favorite ways to cook them (when not grilling) are either smothered (pan sear or dust in flour and brown then simmer in gravy or other sauce) OR dust in seasoned flour, brown in a little oil; drain the oil and spread the chops on both sides with condensed tomato soup, place in a oven proof pan and top with onions and bell peppers. Cover and bake for 45 minutes to an hour on 350F. degrees. The recipe is from the 60's (or earlier?) that my mom made all the time when I was growing up. They come out fork tender and recipe was from the Campbell's tomato soup can.... brings back memories...so so good!
a) Any pork chop over charcoal.
b) Any pork chop breaded and fried in lard or bacon drippings. Or Baked which is how we now do it... Sometimes.
c) Forget moist for this., A chop cut thin, with a good fatty edge, fried till crunchy.
d) Sautee onions for about 5 minutes, brown your chops and then remove, add paprika to the onions, stir, add water and return the chops along with green pepper and tomato. Bake till done and and incorporate sour cream.
You need't understand Hungarian to see what's happening here. If you have the arterial condition for it, you may wish to try:
The host uses only lard, onions, garlic, s&p and chops.
re: DockPotato
(a) Absolutely, but I'll use some cherry of apple wood too.
(b) Yes to breaded and fried. I'm even good with peanut oil.
(c) I'd try it.
(d) I'm not a braised chop guy, but that sounds pretty tasty.
At bottom, I'm with you. Nevertheless, I think that a good piece of pork, salted and peppered and cooked on a grill or in a frying pan to 140 degrees is the key. Brining makes the meat a bit funny to me so I stopped doin' it years ago.
re: DockPotato
Again, find yourself a source that sells pork that isn't the color of a chicken breast and you'll discover what a pork chop is supposed to taste like.
re: grampart
re: fldhkybnva
re: grampart
Oh wow, thanks! I'm not sure I've ever seen a pork chop with this lovely color which actually makes it seem quite appealing and likely delicious even in raw form. I imagine the quality of product is likely a contributing factor to my poor pork chop experiences. Thanks for the information, I will be on the hunt.
re: fldhkybnva
If you are willing to pay the price, Marx Foods is a good source for all things extravagant. All their prices include shipping and even at a local butcher(if you can find one) the price for "heritage" pork will run about $15 per pound. Check it out.
re: grampart
re: fldhkybnva
I've heard things about this place also. Never used it myself and I'm not sure about shipping costs.
re: grampart
re: fldhkybnva
D'artagnan products are wonderful, but I see you're in Baltimore so you probably don't need to go that route. Look for heritage pork in upscale grocery stores, like Whole Foods or Wegmann's: it may be listed as Berkshire, kurobato, or some others; ask someone in the meat department what they have in the way of heritage pork. It won't be cheap, but it will be a good bit less expensive than ordering from D'artagnan. (You can find other great D'artagnan products at Wegmann's though, like the truffle butter, pates, duck confit,etc.)
The difference betweeen this and regular supermarket pork is amazing. I had at my Easter table last two six- year-olds , who couldn't stop eating the Berkshire crown roast I'd splurged on. We had told them they were eating pork chops, which they already loved--tough, dry, whatever. Both told their mothers that these pork chops "were the best." My mom couldn't believe the difference (though I did not tell her how much that pork roast cost; she might have had a heart attack on the spot--as I almost did when I got the tab at the butcher!)
re: grampart
I've hated every meat product I've ever bought from D'Artagnan. You can get much better prices on heritage pork in general here, and get a variety pack to introduce you to breeds/varieties: http://store.heritagefoodsusa.com/pop...
re: grampart
I've ordered the (HYOOGE) Berkshire porterhouse chops and the spare ribs and St. Louis style ribs often. I ordered the worst beef steak of my life from them, too (grass fed, but thin, more blood than meat in the package due to poor processing, tough and miserable. They refunded, and gave me a discount for future purchases, no questions asked). Of all the above so far the incredibly good, meaty and well fatted spare ribs are my favorite. But all the pork cuts have been delicious. Once you've ordered, you start getting regular discount offers.
re: mcf
re: nomadchowwoman
I haven't bought their pork or beef, I've bought their bacon, their poultry (mucho dinero!), and their bison ribeye. And their prepared stuff, like hot dogs, YECCHH, awful.
Not everyone dislikes their stuff as much as I have, and I have not tried everything, but at their prices, stuff should be higher quality than it is.
re: grampart
re: grampart
Thick cut isn't necessarily the best starting point. Thin cut, fried with a sweetish sauce. Served up with rice or fries. That is the way the Vietnamese Chicken Chop Shop man does them. He is Chinese and he fries in Sarawak, Malaysia and he charges $2.50. He fries in The Best Corner who charge $3 for 1 litre of Chinese (very good) beer.
I hope that you become the greatest pork chop wizard ever known.
Thick cut pork chops are one of my grilling specialties. I have made pork chops for many a person who has only had them cooked tough and dry, and in nearly every case, they were stunned by how good my pork chops were. Here are my cooking notes for grilling thick cut boneless pork chops.
- Brine for an hour first, and thoroughly rinse the chop off after brining.
- You need med-hi heat on your grill. To measure this, hold your hand about three inches from the grate and count "MIssissippi". You want a 3-5 second count. I also use a two level fire, with the coals on one side and the other side "cool".
- REMEMBER TO SCORE THE STRIP OF FAT ON THE SIDE TO PREVENT THE CHOP FROM CURLING ON THE GRILL. To do this, take a knife and cut a couple of lines in the fat strip from top to bottom. The fat shrinks when cooked at a greater rate than the meat, and the result is a curled chop. Another bad side effect is that, to a small degree, that curling is in effect wringing the chop (like a sponge) and squeezing out some of the moisture. The ideal is right to, but not through the actual flesh, however it's not the end-of-the-world if you cut through the strip and a bit into the chop.
- Cook 4 min. on one side, over the coals, uncovered, turning a quarter of the way around after about ninety seconds if you want to try for some diamond grill marks.
- Flip the chop, place on the cool side, and cook 4 min. , covered, with the vents open.
- Take off the grill and let it sit for 5 minutes before slicing into thin slices. Arrange butterfly fashion on a plate for effect.
- Using a quick read thermometer is also a good idea. Remember that 135 is a fine temp for pork...155 is FDA recommended but also tends to be over-cooked. I'm not advocating eating raw pork, but a little pink in the middle is NOT a bad thing for a pork chop, and certainly not for a tenderloin, which is another cut of pork that I love to do on a grill.
One thing to note about this is that I've found that on smaller grills, these times aren't always as effective as when used on a 22.5 in. grill. I suppose the smaller grills may run hotter when covered?
I like to just use a simple rub, like the Memphis or Cajun rubs in Steve Reichlen's BBQ Bible. I'll also soak a small handful of hickory or apple wood chips for an hour and toss them on to the coals after I flip the chops and cook them covered, on the non coal side of the grill.
re: The Big Crunch
re: Shann
My neighbors are of Mexican descent, and every so often they'll cook those thin-sliced pork chops on their grill, perfuming the area wonderfully. They cook them hot and fast, so they actually come out crisp, but I've had them like that in a Mexican restaurant and they were delicious. Even Mrs. O, who would no longer eat a pork chop, rolls her eyes and moans when Mrs. Morales is grilling …
My best-tasting and tenderest chops have always been ones I just didn't fuss over. Have the meat seasoned well in advance, get the pan hot, pour in some oil, then when it's ready lay them in. Turning them only once lets them cook into the center faster, just the opposite of producing a well-seared but rare steak or burger. I also like to coat them with something - wasabi mayonnaise, mayo mixed with harissa paste, Dijon mustard and olive oil beaten together 50/50 - and cook them on a wire rack in a pan for about 25 minutes at 350º. That works best with bone-in chops, or alternatively very thick shoulder steaks if you can find those.
A good spot for heritage pork products:
You obviously don't have a shortage of advice but I'll add on. Brine or not makes less of a difference to me than temperature--keep a close eye and as EM23 said, pull it before it hits 140 (I do it about 135) and let it sit. It gets there pretty quickly. I sear but not on as high heat as I would a steak, 3 mins per side (thick cut), remove and let sit on warmer. Last night's variation, I sauteed an onion, deglazed w/ wine, added fig preserves and red wine vinegar. Added pork chops back in (flipped a couple of times to get the glaze on it) and let simmer on low for about 5 minutes and then added shredded cabbage around it. Pulled pork chops at 135, finished sauteeing the cabbage in the sauce, about 5 minutes. If I had had bacon in the house, I would have added that, too.
I am at a loss as to why anyone would ever have a dry pork chop just because it was purchased at a local or chain supermarket. My daughter has stated many times over the many years that I cook the best tasting pork chops.
I put a little olive oil in a skillet that has been heated to medium heat. When the oil has heated, I place the frozen pork chops in the skillet, then salt the up side. Let the chops cook for awhile until a light golden color, turn, salt this side, then cook until just beginning to get a bit golden. Turn down the heat to low and continue cooking for about 10-20 minutes, depending on the thickness of the chops. Remove chops from the skillet and serve.
This may not be the Chowhound way, but it has worked for me for many, many years.
For something like a thick "t-bone" pork chop, I cook it like a steak... kinda hot/quick till just barely cooked thru... mo medium RARE, of course.
Other times, I go low/slow. Will brown well, add a messa onions, carrots, a little liquid (water?) and just let it simmer away till falling off the bone. During process, will try to let the pan get as close to totally DRY as possible... makes for nice brown GUNK on bottom. Sometimes potatoes will go in at end to soak up a lot of that color and flavor.
I liked this recipe from America's Test Kitchen that just came in an email yesterday. The crust is unique -- made of egg whites whisked with flour and mustard that grip the bread crumbs so they don't fall off. Thought this crust technique could be applied widely to other foods.
Chops are brined one half-hour. Add or vary spices to suit your flavor preferences: hot, spicy, Indian, Italian, etc. Directions are paraphrased.
Crunchy Baked Pork Chops
• Table salt
• 4 center-cut boneless pork chops, 6 to 8 ounces each, 3/4 to 1 inch thick, trimmed of excess fat
• 4 slices hearty white sandwich bread, torn into 1-inch pieces
• 1 small minced shallot (about 2 tablespoons)
• 3 medium garlic cloves, minced or pressed through garlic press (about 1 tablespoon)
• 2 tablespoons vegetable oil
• Ground black pepper
• 2 tablespoons grated Parmesan cheese
• 1/2 teaspoon minced fresh thyme leaves
• 2 tablespoons minced fresh parsley leaves
• 1/4 cup unbleached all-purpose flour plus 6 tablespoons
• 3 large egg whites
• 3 tablespoons Dijon mustard
• Lemon wedges
1. Preheat oven to 350 degrees. Rack in middle of oven. Make brine of 1/4 cup salt in 1 quart water -- I like the large ziploc bag. Put chops into brine, and refrigerate half-hour. Rinse and dry chops.
2. Make bread crumbs with bread in food processor, about 3.5 cups. Bake bread crumbs on rimmed baking sheet with shallot, garlic, oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Toss till well-combined and bake till golden about 15 min. Stir twice during baking. Remove and let cool. Do not turn off oven. Combine crumbs with Parmesan, thyme, and parsley.
3. Place 1/4 cup flour in plate. In shallow bowl or other plate, whisk together egg whites and mustard, then add 6 T. remaining flour till almost smooth, small lumps OK.
4. Turn up oven temp to 425 degrees. Non-stick spray on wire rack placed on rimmed baking sheet. Dredge pork chop in flour and pat off extra flour. Hold each chop with fork or tongs and dip into egg white mixture. Let extra drop off. Then dip chop into bread crumb mixture, press each chop down to coat with crumbs. Place each chop on wire rack.
5. Bake in oven till internal temp registers your preferred level of doneness. I like my pork chops juicy. Figure out what temp that is for you, and do not overcook. Serve with lemon wedges.
Lately been very happy with center cut chops (1 1/2 inch thick) from Costco. Simple recipe .... Coat chops with olive oil - dredge in pure Guajillo Chile Powder. Place chops on a plate-cover and into the frig for a couple of hours-or longer - Bring chops to room temp then grill like a steak 4 mins per side - then a couple more mins off to the side (not over the coals) .. Take off the grill-let them rest for 5 mins and enjoy. Like to have applesauce on the side..the trio of applesauce - Guajillo powder - and pork is a nice combo.
I keep it simple, just some sea salt and ground black pepper, some coarsely chopped fresh parsley, and some garlic infused olive oil.
I like the garlic infused oil because fresh garlic tends to get all burnt in the oil before the pork chops finish cooking. Also, some brands have a stronger garlic flavor than others - I go for one with a strong flavor.
Most of the time I just simply pan fry them in the oil. It's really just about learning what the right feel of the meat is when you press down on it - to avoid over/under cooked chops.
I use a high heat (I don't brine) but I do like to use a thick chop. Here is the last one I did. Moist and juicy. You can do them on the grill or use a grill pan indoors.
re: boyzoma
re: boyzoma
re: boyzoma
re: nomadchowwoman
I won't answer for Boyzoma or anybody else but my experience with run of the mill pork chops from supermarkets is that they are from extremely lean Midwestern animals and rarely come out juicy and full of flavor. Because of this, many are now offering pumped chops which will remain moist, but I found the texture to be just as tough and the pumping all but eliminated any pork flavor.
Some markets offer "Premium" pork products such as Sterling Silver at a premium price but I have not tried them as I have a different source. I do know that their beef products are similar quality as Certified Angus Beef, both of which are extremely popular with purveyors supplying fine dining restaurants.
re: nomadchowwoman
re: boyzoma
Braised pork chop is my all time Favorite and i it also saves lots of my money as thinly slide pork chops are direct bargains and always on sale.
re: alex252
re: fldhkybnva
My mother made a pork chop recipe that my widowed father makes for himself and it is actually pretty good even though it uses the ubiquitous cream of mushroom soup. There isn't really even a recipe, you just make it. Start by seasoning and browning pork chops (not center cut boneless pork loin). After the chops are browned, put them in a slow cooker. Deglaze the frying pan with maybe a cup of milk. Add a can of cream of mushroom soup and whisk it with the milk until it is bubbly and hot. Add the soup mixture to the crockpot and cook on high until the pork is tender. Or, cook on low or even warm until the pork is tender. (I subscribe to theory that modern slow cookers are too hot, meaning warm is low, low is high, and high is really high.)
I serve the pork and mushroom gravy over egg noodles or baking powder biscuits (Grands from the cardboard can).
My mother actually made this in her electric skillet, but I never got the hang of getting a low simmer so the chops and gravy didn't dry out and stick to the pan. She also put in a can of mushroom stems and pieces. I usually brown some fresh mushrooms in the pan before the deglazing instead of using canned mushrooms.
re: John E.
re: fldhkybnva
re: John E.
re: fldhkybnva
Like most braised meats, it is even better the second day. Last fall a local store that resells expired food or near expired food had 8 ounce sliced button mushrooms at 3/$1. I certainly would not serve them on a salad, but I bought a case and made mushroom soup. We have about ten quarts of mushroom soup in the freezer so the last time I made this pork chop recipe I skipped the canned mushroom soup.
re: John E.
re: fldhkybnva
I don't really use a recipe. I sauté a mirepoix until it is quite brown, deglaise with white wine, remove the mirepoix, sauté the mushrooms, deglaze again, add the mirepoix back to the kettle, add chicken stock and simmer for an hour or so, and then I use an immersion blender to make a smooth soup. When it's time to serve, I heat up the soup and add some 1/2 & 1/2 and sour cream. Sautéd sliced mushrooms mushrooms and a dollop of sour cream and maybe croutons for garnish.
I make a white sauce to mix with the mushroom soup for the pork chop recipe.
Three words: Brine/braise/ and get your butcher to cut 'double bone in' chops. Very tricky to get a tender moist single bone-in chop. Pork must be cooked at under 200F. The moment the surface temperature of any cut of meat rises above 212F you've got rubber bands on the surface and that high heat moves inward to the center of the meat. By the time the center temp is say 160F most of the meat closer to the surface is not fit to eat. Hence the SV method. A lot more than 'three words'.
re: Puffin3
Update: If you don't want to braise use HB's method for cooking the 'perfect steak' The principle of repeated turning is the key to perfect;y cooked beef steaks or pork chops.
And definitely use 'rib chops' only as a previous poster has suggested.
The aging part of the video is something pork chops really benefit from but it's not critical. The rest of HB's advice definitely is. This is the only way I ever cook steaks or chops now with perfect results. Had a choice rib eye last night.http://www.youtube.com/watch?v=5-9NgO...
The critical thing with rib chops is never to over-cook them. Better to undercook and rest and allow the carry-over to finish the cooking.
Deep Fried is by far the best, but if you don't wanna deep fry at home... season your chops with oregano, salt and pepper, olive oil and fresh squeezed lemon juice. add them to a baking dish and surround with peeled potatoes. cover with foil and bake at 350F for 45 minutes. uncover and bake until golden brown and delicious, about another 30 minutes...
other seasonings include coriander and/or cumin, sliced fresh tomatoes and sliced/chunked onions as options.
re: Gastronomos
re: Puffin3
We have breaded & pretty quickly pan fried "double" thick loin & rib chops golden brown followed by 10 minutes in the oven at 350 with a nice light pink finish inside.
On the BGE over lump charcoal about 4 minutes each side with the same chops finishes light pink inside.
I have never done it but I would think 75 minutes at 350 in the oven would bring the chops pretty far into the well done category.
re: Puffin3
yes. it depends on the thickness and cut. and how well done you like your pork. I am not a huge fan of thin chops. I usually will buy thick or double cut, giving something to bite into.
this method, as long as the variable cooking time is, usually leaves a moist and juicy chop at a fully cooked through temp. YMMV...
and for the fried, which is always the best way with pork... here is one of many links:


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Lebanon Museum & History Center
I-40, Eit 238 towards Lebanon, go 2 miles to Town Square, go 3/4 around square, onto West Main Street (Hwy. 70) one mile to Castle Heights Ave. N. City of Lebanon Administration Building.
Take a walk through Lebanon's history. See displays from prehistoric times through modern day. The Museum is free to the public. It is located in the lower level of the City Hall.
Tennessee Vacation eGuide
The 2014 eGuide gives you instant access to Tennessee's irresistible attractions and destinations. Peruse venues online, then put in your order to get a free guide delivered to your doorstep.
City: Lebanon, TN
Region: Middle Tennessee
Subregion: Nashville & Surrounding Areas
Hours Open:
Mon. - Fri. 8 - 11 a.m. and 1 - 4 p.m.
Dates Closed:
Weekends and holidays
Discover Tennessee Trails & Byways
Three statewide and 16 regional trails run through your favorite Tennessee destinations. The best part is you can decide when and where you want to travel. Discover more »
Promised Land
Enjoy big cities, small towns, courthouse squares and state parks. Retrace routes of early pioneers. Travel through the forested mountains of Middle Tennessee. Learn about this trail »

subset: commoncrawl


text:
Angel's Perch (No Rating)
Published June 11, 2013
"Angel's Perch" stars Joyce Van Patten, J.T. Arbogast, Ellen Crawford, Elisabeth Hower and Ashley Jones in a release. No Rating.
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text:
Grace is when we get what we don't deserve. read more
Charisma Magazine
All Stories in Men
Page 143 of 150
Free from Sin
??"For sin shall not have dominion over you, for you are not under law but under grace" (Romans 6:14, NKJV).
Why shouldn't sin have dominion over us? Because we no longer possess a sin nature, but we have entered God's empowerment, possessing the nature of Jesus Himself. We are free from the power of sin! read more
Rule in Life
?Many believe they are merely struggling sinners who've been forgiven—and someday, in heaven, they will be like Jesus. This fallacy keeps people in bondage and nullifies God's power in their lives. The Bible tells us we are His children: "Beloved, now we are children of God" (1 John 3:2, NKJV). If we are now His children, we now have access to fully operate in the character of Jesus. We have the ability to live as He intended us to live from the beginning—extraordinarily! We can live in His image, His likeness, possessing His ability—all through grace! You are a son or daughter of God. You possess His nature. You were meant for anything but ordinary!?? read more
A Life You Were Created For
??Have you often thought, "There must be more"? You're not alone. I believe a fresh revelation of truth will unlock the God-potential within you. You probably know that by God's grace you're forgiven and saved, but do you know that His grace empowers you here and now in this life? read more
Living Larger
"And of His fullness we have all received, and grace for grace" (John 1:16, NKJV). read more
Divine Empowerment
God didn't just rescue us; He empowered us so that we can live successfully here in this world. He didn't want children who would have the title of righteousness but not have the ability to overcome the sins and weaknesses that ensnared them in the first place. No, He designed salvation to be complete—triumphant living in this world as well as in the one to come. read more
The Delight of God
You and I have what it takes to bring delight to our heavenly Father! Take a look at what the scripture says about this... read more
The Deep Longing
Why have so many Christians embraced the idea that following Christ means losing individuality, creativity, ingenuity, and the passion for excellence in all spheres of life? Too many believers are trapped in "the ordinary" when God promised an extraordinary life! read more
Pleasing a Perfect God
When it comes to pleasing God, the big question is, "Can we do it?" Do we have what it takes to make Him smile? Can we who live in an imperfect world, bring a perfect God delight? Can we actually please Someone who is flawless? read more
What Is the Fear of the Lord?
The fear of the Lord is not being scared of God. How can we have intimacy with someone we are scared of? God's greatest passion is to have close fellowship with us. read more
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NASHVILLE, Tenn. - Despite the chilly temperatures, it's already baseball season. The Vanderbilt Commodores played their first home game Friday night and with something new at Hawkins Field, including a new surface.
The team opened a three game series with Long Beach State at home and Tim Corbin's Commodores were looking for a big season in 2013.
Vanderbilt is a top-five pre-season pick in many college baseball publications so the expectations are high. The 'Dores returned several players from last year's squad that made a deep run in the SEC tournament.
"We certainly have ability. We have good baseball ability and athletic ability and some good young kids, but it goes beyond that really," said coach Corbin. "There are going to be some ups and downs throughout the year and it's how you survive those."


text:
Steven Salzberg, Contributor
The great northwest of the U.S. is known for its natural beauty. It's also a high-tech region with a highly educated public – not exactly the kind of place one would expect to fall for the anti-science rhetoric of the anti-vaccine movement.
But it has. The anti-vaxxers have convinced a frighteningly high number of parents in Washington State to withhold vaccines from their children. A story in The Seattle Times last year reported that
"Washington [state] parents are choosing not to vaccinate their kindergartners at a rate higher than anywhere else in the country."
This despite the fact that the Bill & Melinda Gates Foundation (formed by the founder of Microsoft Microsoft, which is headquartered in Seattle) is one of the world's leading sponsors of vaccine research.
When the vaccination rates drop, everyone becomes more vulnerable to infectious diseases. When more than 90% of the population is vaccinated, we have "herd immunity" – this means the disease can't spread because there aren't enough susceptible people in the community. So the high rate of vaccine refusal in Washington makes it easier for whooping cough (and other diseases) to spread.
The media has been complicit in spreading some of the anti-vaccine misinformation. Sometimes it comes straight from the media itself, such as the CBS reporter Sharyl Attkisson, who has repeatedly and persistently reported on the purported link between vaccines and autism long after such a link was widely discredited.* Other times it comes from talk shows, magazines, or even airline advertisements that provide a platform for anti-vax celebrity doctors such as Jay Gordon (who gained fame as Jenny McCarthy's son's doctor) and "Dr. Bob" Sears, who has published his own "alternative" vaccine schedule in a book filled with anti-vaccine nonsense. These characters continue to claim, at every chance they get, that vaccines cause autism (as Gordon has said, repeatedly), or that they cause other harms, despite overwhelming evidence to the contrary. They use their medical degrees and their faux concern "for the children" to frighten parents into keeping their kids unvaccinated.
And now we learn that the U.S. is in the midst of the worst whooping cough epidemic in 70 years. One of the most hard-hit states is Washington, which the CDC just announced (on 20 July) has suffered 2,520 cases so far this year, a 1300% increase over last year. This is the highest number of cases reported in Washington since 1942. This plot of the number of cases this year compared to last year shows the dramatic rise in infections:
Making things worse, it seems, is an increase in cases among children aged 13-14. Children get a booster shot at age 11-12, but the new outbreak indicates that the effectiveness of the booster may not last very long. The dramatic increase in whooping cough this year also suggests that the bacterium that causes it, Bordetella pertussis, is mutating to make the vaccine less effective. Nevertheless, the CDC emphasizes:
"Vaccination continues to be the single most effective strategy to reduce morbidity and mortality caused by pertussis. Vaccination of pregnant women and contacts of infants is recommended to protect infants too young to be vaccinated."
This good advice is seriously undermined when misinformed doctors such as "Dr. Bob" Sears directly advise pregnant women not to get the whooping cough vaccine, as he did in the Huffington Post. (Hint: it's a good rule to be very skeptical of celebrity doctors who go by their first name.)
I should also point out that whooping cough is a national problem, not just Washington State's. The U.S. has had over 17,000 cases this year, putting it on track for the worst year since 1959. The highest rate of infection in the nation is in Wisconsin (which has also been hit hard by anti-vaccine effects), followed by Washington and Montana. 10 deaths have been reported, mostly in infants who were too young to be vaccinated. For all this, we can thank the anti-vaccination movement.
*Note: Following a complaint from Sharyl Attkinson, this story has been updated to clarify my view of her vaccine-related reporting.
He hasn't proven that they weren't vaccinated. He just blames the anti vaxxers blindly.
The vaccination status is in the hyper link in his article….the data is there for anyone that bothers to look…
W&N, exactly which link "in his article" gives us the breakdown of how many of the pertussis cases were among the unvaccinated?
CDC's MMWR gets at that number, very roughly, but it does not seem there is a link to the MMWR in the article, supporting Ms. Parilla's comment that Salzberg has failed to prove his claim that the epidemic can be blamed on those who were not up-to-date on vaccination.
"One of the most hard-hit states is Washington, which the CDC just announced (on 20 July) has suffered 2,520 cases so far this year, a 1300% increase over last year"
W&N, that is not the vaccination status that is the disease status. Still no evidence that the outbreak can be blamed on the unvaccinated.
The fact that you apparently can not figure out that the colorful underlined text in his article is a hyperlink….explains why you can't figure out that NVIC gets pretty much everything wrong…..are you even trying at all?
Steven Salzberg, It's obvious all that you are missing is a vaccine damaged child, one that was born normal and slipped away from you into the world of autism, incrementally, with the injection of each FDA mandated, inadequately tested to a standard of, "DO NO HARM", additional childhood vaccine.
The highly educated parents know more in their pinky then you know about this subject. My mom used to say, "keep your mouth shut until your brain knows what to say." You have a lot of learnin' to do!!!
What is truly obvious from the comments here is that the average anti-vacc can't figure out how to click on a hyperlink….much less understand the vaccines cause autism healthcare fraud.
Which is one of the reasons we have a justice system and why the anti-vaccs are facing fraud charges–because some parents just are not up to the task of protecting their kids.
I just left this on Jenny McCarthy's Facebook page: "We now have the worst epidemic of whooping cough in 70 years because people like you are so taken with your fantasy blame game that you are scaring people from getting real medical preventative help that they need. You are responsible for this in part and you should be held accountable for the mass suffering that is now occurring. You should be ashamed of yourself. You are a coward and a fool."
TEACH THE CONTROVERSY, PAT!!! Am I far off in thinking you're a global warming denying creationist? Anti-science pseudo-intellectual; you'll do everyone a LOT of good.


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Enjoy the bright days of summer with easy recipes.
Low-fat, low-carb, paleo, vegan. Get recipes for your lifestyle.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
Say hello to nutritious salad dressing without sacrificing taste.
This dessert salad is creamy with bursts of grape flavor.
See how to make a creamy potato salad that's almost entirely fat-free.


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This Smellslike That
As the development of our internet-of-smells device gathers pace, I thought it might be a good time to explain where we are currently are with everything.
The Smell of Success prototype was a one function device - it connected to your computer via USB and sprayed out a smell every time one of your tweets was re-tweeted. More than anything, it was the software that was determining this function, not the hardware. And software can be changed much more easily than hardware. What we had built, essentially, was an internet connected smell device, which, depending on the coding, could produce smells in reaction to all manner of web interactions.
We started to think of how we could use a more developed version of the device as a platform for others to experiment with their own personal uses for smelling the internet. Using an interaction similar to that employed by the brilliant ifttt.com, we can employ a simple cause and effect approach to choosing what it does - for example, if I get a retweet on twitter, then my device will produce the smell of lemon.
From this came the name "smellslike", which poses the device as a mediator between internet interactions and smells in the real world. A retweet smellslike lemon. An e-mail smellslike chocolate. Whatever you like. And, we hope, as people play with this more and more, some really interesting interpretations will start to emerge.
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- mintfoundry posted this


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Southern University - Baton Rouge Campus
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This committee does not function after hours or during university breaks. In the event of an emergency, contact the SU Police Department at 225-771-2770. NO ANONYMOUS FORMS ACCEPTED.
Thank you in advance for your care and assistance.
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rss 148 weeks ago
Which one would you like to see printed next? :D
Follow www.facebook.com/zerobriant for more details :D
You can also win shirts there too! :D
Parks and Recreation
Hunger Games
Follow www.facebook.com/zerobriant for more details :D
You can also win shirts there too! :D
Parks and Recreation
Hunger Games
35Comments Post a comment
TheGhostman148 weeks agoDUDE I need the Captain Reynolds/Captain Hammer shirt NOW. That's so awesome!
Hiratha148 weeks agoAm in love with the Hunger Games design. :) So much detail!
Chuffy148 weeks agoThe Teller-Morrow design, simply because it has a motorcycle very similar to my own on it. Never seen the show.
petan148 weeks agoDr Horrible's Captain Hammer please!
TheGhostman148 weeks agoOh and I also LOVE your Duel in Space shirt on your site, but not sure if you already have that lined up somewhere or even plan on selling it on a ten dollar tee site.
amethyst17148 weeks agoCaptain Malcolm "Hammer" Reynolds... I NEED this shirt.
The Doctors... I MUST have this shirt.
Whovian... I dig it.
Please, PLEASE! Please make the shirts! I am not certain I can live without them. I don't even want to try.
AngelusErro148 weeks agoI am definitely a fan of the hunger games one. I know a few people who would love that shirt as a gift. =)
Plus the design is amazing.
bcrocker148 weeks agoFirefly/Dr Horrible mash-up!
livewiregnat148 weeks agoFirefly/Dr. Horrible, and the three doctors!!!!! Squee!!
DoctorKita148 weeks agoEither the Whovian one, or the Hunger Games one!! So amazing.
bennettk148 weeks agoHUNGER GAMES!!!!!! HUNGER GAMES!!!!!!!!!
onegirlgeek148 weeks agoI still want "Whovian" in TARDIS blue and gray. :)
But I also love "The Doctors", Mal/Captain Hammer, and the Hunger Games.
BrandiAnn148 weeks agoWhovian shirt all the way... Like all the others though.
.you have awesome designs
LadyKnight13148 weeks agoI would literally buy every single one of these. I REALLY like the Hunger Games one, though.
beware1984148 weeks agoI think the hunger games one is just too rich for a tee its better as a poster. There's already way too much dr. Who (although these are better than most I see printed) so that leaves awesome (soa) and awesomer (ff/dhsb).
Ill lobby for sons of anarchy because that one is simple yet great and I know there's a HUGE demand for soa tees!
SeckzBobOmb148 weeks agoI love the Captain Hammer/Reynolds design...for sure would buy that **** in a heartbeat.
Hunger games, not a fan as I haven't read them yet, but I do love the actual design.
The Whovian, though, is really, really cluttered. To the point where it took me a while to figure out what it read, and that it's on two lines also bugs me a bit. Not a bad design, but with SO MUCH being thrown in there, it's actually tough at times to read what it's trying to spell. It's better when I blur my vision, but that's probably not what I'd want people to do when looking at my shirt, just my opinion, though.
CoDdesigns148 weeks agoYour work is amazing... Not a fan of any of these shows unfortunately. If you do a shirt for "The Wire", "Entourage", "True Blood" and "Boardwalk Empire," let me be the first to know!
diaphinia148 weeks agoLOVE the Captain Hammer/Mal! DO EET!!!!
fatboyaz316148 weeks agojust do a zerobriant week i want all of these shirts !!!!!!
Antistrophe148 weeks agoI haven't even read The Hunger Games, but that shirt is yummy. ... lol I think that was a pun, maybe.
xRobotic148 weeks agoThe Captain Mal/Hammer shirt! PLEASE!
deveraux148 weeks agoOH. MY. GOD.
i need the SOA design in my life like, yesterday.
deveraux148 weeks agoalthough, in looking at it again, i'm not sure i like the "motorcycle" underneath the...motorcycle. it just feels less necessary and more like it's just filling up space.
but, i'd probably buy it anyway. i'm such a sucker for all things SOA.
rockyjrs148 weeks agothe last three!!!!!! so awesome
Dr. Whos
Captain Mal/Hammer
Hunger Games
The1stMJC148 weeks agoI imagine that Mal/Hammer design being a big comic-con cosplay costume.
Print that and all the Who shirts and you have my money.
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Bill Gaultiere
Director of New Hope
Time and again I've heard people cry, "God hasn't blessed me.
I ask Him for good things, but it doesn't help." Or they complain,
"I try so hard to do the right things and to be a good Christian,
but it just doesn't work for me." Others have tasted of God's
goodness and want more. We all long for God's favor, don't we?,
and yet it often seems elusive.
What's the secret? How can we experience God's blessing in
our souls?
The Beattitudes
Jesus answered our question in the "Beatitudes." Each Beatitude
begins with "Blessed are those who." Jesus makes it clear that
God wants to bless us! But he also makes it clear that
the life of being blessed by God is not what you think.
For instance, Jesus says that God's blessing comes to those who
are poor, grieving, shy, unfulfilled, and enduring mistreatment.
Huh? What's good about these struggles? Nothing. That's the point!
We want wealth, happiness, popularity, success, and rewards for
doing good, and of course we do, it's natural to want things to
go well in our lives, but these are not the deep soul blessings
that God most wants to give us. God wants to give us himself
- his kind governance of our lives, his abundant and eternal
life in our souls, his holy and loving presence with us - and
he is so wonderful to us that we can be happy in him no matter
what our circumstances.
We got it backwards. We approach God with our problems and say,
"Please make my life better." It's much the way a young child
looks to mom and dad to take care of him or her. We all begin
our relationship with God like this. It's where we start. But
it's not the way to live the life of blessing that Jesus offers.
He has so much more to give us and we need to grow into it!
Jesus is offering us the supreme blessing of God's presence right
now, right here, whatever we're going through, whatever problems
or pains are afflicting us, whatever failures or frustrations
we're up against so let's look up to heaven and open up our hearts
to God.
Write Your Own Beattitudes
"Write a set of Beattitudes for your life," Dallas Willard challenged
me. "Let's make a list of the challenges you're facing." I felt
like he was talking to me personally, though he was speaking from
my CD player ("The Kingdom of God Teaching Series"). But having
met him in person before I could imagine him putting his hand
my shoulder and smiling, "I'm serious. That's what Jesus is after
here. He's trying to show us that the greatest blessing of all
is to be a part of the Kingdom of Heaven and it is available to
you in the midst of your difficulties. Let's make a list. What
problems do you wish you didn't have? Are you bald or overweight?
Do you have cancer or another health problem? Are you bankrupt,
divorced, or unemployed? Jesus would say, 'Blessed are you with
____________ for yours is the kingdom of heaven.'"
Of course, it's not a blessing to have a health problem
or to be short of money or struggle with any other problem. The
blessing is having God, that's Jesus' message here.
So I made my list. I had to force myself because my problems
that I ask God to solve for me are rather minor compared to some
people's, perhaps yours, but they're my struggles at this time
in life: the house re-model I haven't been able to do, conflicts
with teenage children, irritable bowel syndrome, unfulfilled dreams
for my ministry. Then I said "the blesseds" to myself: "Blessed
are you Bill with irritable bowel syndrome because yours is the
Kingdom of Heaven. Blessed are you Bill with."
My soul breathed a sigh of relief! It re-focused me on the one
thing that matters most in life: Resting in God's care.
Jacob Shows us How to be Blessed
Living a truly God-blessed life isn't easy for most people to
come to. Like Jacob of old, you have to wrestle with God in the
dark and keep struggling even though you're exhausted, until finally
you prevail and are able to take a hold of God's blessings. Your
faith will be tested. You'll have to take risks. You'll have to
give up things that used to be important to you. You'll have to
think and act and relate in ways that are unappealing and unpopular.
And like Jacob you may end up walking with a limp because God's
blessings are received best by the wounded. (Genesis 32:22-32)
Jacob prevailed and received God's blessing, but not in the way
he expected. It wasn't like it was in his dream where the stair
way to heaven was let down before him and angles were descending
to escort him. He had to fight. And he had to let go of what he
initially wanted from God. Jacob didn't want to have to face his
murderously angry brother Esau, but God didn't take that problem
away from him. Instead, God gave Jacob his presence to be with
him as he faced his problem. And Jacob made the blessing of God's
favor the most important thing in his life. He was given the new
name of "Israel," which means, "he struggles with God and prevails."
And he named the place in the desert where he wrestled with the
angel, "Peniel," or "face of God," saying, "It is because I saw
God face to face, and yet my life was spared."
Is it worth it? Are you willing to wrestle with God for
his blessing? Many are not. What they want most in life are things
like health, wealth, success, popularity, and pleasures. But the
true blessings of God that Jesus is speaking of in the Beattitudes
are all matters of the soul - emotional well-being, loving relationships,
godly character, and, most of all, God Himself. It's the
blessing of God's presence is what brings eternal joy and meaning.
If more of God's presence is what you want and you're willing
to wrestle for it then you'll appreciate these beatitudes. I think
of them as eight steps on the path of Christian Soul Care.
The Path of Christian Soul Care
1.Entrust Your Soul to Jesus. "You're blessed when
you're at the end of your rope. With less of you there is more
of God and His rule." (Matthew 5:3, The Message)
No matter how hard we try we just can't be good enough to be
acceptable to God. For instance, how many of the Ten Commandments
(Exodus 20:1-7) have you violated? Have you.
We've all violated many of these commandments! So the starting
point in your soul's journey to God and his blessings is to admit
to your moral bankruptcy and to ask God to forgive you. Instead
of relying on your own attempts to be good and trying to manage
your life yourself turn your life over to Jesus.
Jesus alone satisfied God's law by living a perfect life, sacrificed
his holy life on the cross for us, and then rose from the dead
to conquer sin and death. He alone can take away your badness
and shame and give to you his goodness and wholeness - now and
forever! What a deal! What greater gift could we receive than
this? Nothing. The greatest blessing in the world is to live
with the awareness that we are forgiven and graced as loved children
of the King.
Reflect: "Jesus answered, `I am the way and the truth and the
life. No one comes to the Father except through me.'" (John 14:6,
Apply: Ask God to forgive you for your specific sins and shortcomings
and confess these not only to God but also to someone you trust.
Do this regularly.
Pray: Dear God, I need you. I can't manage my life alone,
my sins and hurts and problems are too much for me. I believe
that you came to earth in the person of Jesus Christ and that
He is the answer to my need. I believe that Jesus lived a perfect
life, gave himself up to be tortured and crucified for my sins,
and rose from the dead to give me abundant and eternal life. I
ask you to forgive my sins, heal my hurts, and be the Lord of
my life. Help me to trust you completely, to rely on your forgiveness
and love and guidance day by day. In Jesus' name I pray. Amen.
2.Grieve Your Losses. "You're blessed when you feel
you've lost what is most dear to you. Only then can you be embraced
by the One most dear to you." (Matthew 5:4, The Message)
We all want to be happy. Yet striving to be happy eventually
leaves us perpetually unhappy! That's because if we try to
be happy all the time then we cover up our pain. And hiding our
hurts will leave us unknown and unloved. It's no wonder that the
most common cause of depression is what I call "ungrieved grief."
Each of these difficulties includes loss. To deny this sadness
and isolate it from caring people causes it to back up and form
a cesspool in your soul that manifests as depression. Especially
if one loss after another is not grieved and soothed. Of course,
none of us want to feel pain and sadness. And yet when we're
honest about our sadness and reach out for care from others then
we experience the comfort and renewing that our souls need.
Then we will be truly happy!
Reflect: "You have collected all my tears and preserved them
in your bottle! You have recorded every one in your book." (Psalm
Apply: Release your tears, your sighs, and your sadness with
an Ambassador for Christ (spiritual friend) and with God and take
in the comfort and care that you need. In time you'll feel more
alive and closer to God than ever before.
Pray: Dear God, help me to trust you with my troubles, right
now in prayer and day by day through developing relationships
with trustworthy people in the body of Christ. Heal the hurts
in my heart and soothe the sadness in my soul. You hear my cries
and feel my pain. You never leave me alone. Amen.
3. Be Yourself. "You're blessed when you're content
with just who you are - no more, no less. That's the moment you
find yourselves proud owners of everything that can't be bought."
(Matthew 5:5, The Message)
The most destructive of all emotions is shame, feeling
that you're bad - all bad. Perhaps nothing keeps us from God
more than shame. You feel shame when you continually do
things that are wrong or harmful; when you've been repeatedly
violated, rejected, or judged; when you turn your anger inward
against yourself; when you see the bad in you (your sin or other's
sin or your false guilt) and think the bad is you, rather
than a part of you.
The instinctive and destructive response to shame is to hide
your true self. There are many ways that people hide the parts
of themselves they're ashamed of:
Hiding in shame is hiding from love and forgiveness. It means
missing out on God's blessings! We all long to have our bad
parts forgiven, our hurt parts healed, and our good parts celebrated.
And this is what God offers us! Our role is simply to be ourselves
- expressing our true, inner selves - to God and other grace-givers.
And then to take in the gracious acceptance that we need. This
is the secret to true self-esteem.
Reflect: "Search me, O God, and know my heart; test me and know
my anxious thoughts. See if there is any offensive way in me,
and lead me in the way everlasting." (Psalm 139: 23-24, NIV)
Apply: Join God in celebrating your good points and forgiving
your bad points.
Pray: Dear God, you look at me and you smile. You know all
of me, inside and out, and you love me. Wow! I can hold my head
high! I don't need to be afraid of what other people think. Help
me to be content with who I am. Bless me with friends who will
join you and I in celebrating the good in me and forgiving the
bad. Amen.
4.Feed on God. "You're blessed when you've worked up
a good appetite for God. He's food and drink in the best meal
you'll ever eat." (Matthew 5:6, The Message)
Money. Pleasure. Success. Notoriety. Power. Knowledge. Self-righteousness.
These are all ways that we may try to fill the emptiness inside.
But God alone fills the deep hunger of our souls. How? How do
you connect with God and take His goodness in? There are so many
Continually feeding on God in these ways - both in quiet times
and in spontaneous moments during the day is how we satisfy
the longing of our souls.
Reflect: "O God, you are my God. my soul thirsts for you, my
body longs for you, in a dry and weary land where there is no
water. Because your love is better than life. I will praise you
as long as I live. My soul will be satisfied as with the richest
of foods." (Psalm 63:1-5)
Apply: Every day feed your soul with God by connecting with Him
in one or more of these ways.
Pray: O God it is you that I long for. You alone can satisfy
the longings of my soul. Open my eyes to see your beauty. Open
my ears to hear your voice. Open my heart to receive your grace
and truth. Yes, you are here with me, right now, and you go with
me. Thank you. Amen.
5.Care for Others. "You're blessed when you care. At
the moment of being `care-full,' you find yourselves cared for."
(Matthew 5:7, The Message)
What a blessing it is to reach inside your heart and find
care for others. Caring means stepping outside of your comfort
zone and reaching out to offer compassion. It means resisting
selfishness and self-pity and considering others. It means sharing
what you can to help someone in need. It means giving because
you want to, not because you should or because you need something
There are so many ways that we can care:
When we express care and kindness to others often they return
care and kindness to us! But even if they don't return
the favor we're blessed by giving. We receive the joy of connecting
with someone in need, the wisdom gained from stepping in another's
shoes, the meaning of making a difference for someone, and the
honor of being used by God to help another - these are blessings
that enrich our lives.
Reflect: "So let each one give as he purposes in his heart, not
grudgingly or of necessity; for God loves a cheerful giver. And
God is able to make all grace abound toward you, that you, always
having all sufficiency in all things, may have an abundance for
every good work." (2 Corinthians 9:7-8, NKJV)
Apply: Take inventory of your gifts, personality, time, heart,
and money and then look for a job, volunteer ministry, or other
opportunity to offer what you have to those in need in Jesus'
Pray: Dear God, help me to see what I have to give and to
offer it to others with a caring heart. Help me to see their needs
and to feel their pains. Help me care as you care for me. Amen.
6.Worship God, Inside-Out. "You're blessed when you
get your inside world - your mind and heart - put right. Then
you can see God in the outside world." (Matthew 5:8, The Message)
If God's blessings are elusive to you then probably you have
a distorted image of God. You may have projected onto God
unresolved painful characteristics of your father or mother, or
someone else you looked up to, or your own self. Here are a few
How can you experience the Real God who loves you? How do you
put your inside world right so that you can see God in the outside
world? By bringing your inner self and feelings into relationship
with someone you trust and respect and learning to receive forgiveness
for your sins, healing for your hurts, and grace for your needs.
When you experience care in these ways from someone you can see
and touch and hear then it's not such a stretch of faith to experience
care from the true God of love.
Reflect: "No one has ever seen God; but if we love one another,
God lives in us and his love is made complete in us." (1 John
Apply: Talk to God about your struggles to feel his love and
then seek him in this area. Meditate on a healing image of God
from the Bible, like Forgiving Father (Luke 16), Good Shepherd
(Psalm 23), or Mother Bird (Psalm 91). Or simply pray to Jesus
as your Friend, Helper, Healer, Savior, or Master. Then thank
God for the specific ways He shows you His love in the Bible,
in Jesus, and in the people who you love and are loved by.
Pray: Dear God help me to see your goodness and loving kindness
in people and places unexpected. Help me to give and to receive
your healing touch. Help me to trust you as my Sovereign Lord
and King. Amen.
7.Stay in Community. "You're blessed when you can show
people how to cooperate instead of compete or fight. That's when
you discover who you really are, and your place in God's family."
(Matthew 5:9, The Message)
We need each other. Just to manage life we need at least
one soul mate who we share our deepest needs and longings
with. To thrive we need additional friends and the opportunity
to belong in a family or community in which God is present. And
yet for many people anger problems, fears of intimacy or rejection,
control issues, and unresolved conflicts weaken or destroy these
precious relationships.
In conflicts it's so easy to lose our tempers, to find fault
with others, to expect that they should change, or just to give
up altogether and isolate. But this never solves anything. To
get along with others we need to:
Relationships like this provide rich opportunities to establish
our self-identity and to deepen our intimacy.
Reflect: "Therefore, as God's chosen people, holy and dearly
loved, clothe yourselves with compassion, kindness, humility,
gentleness and patience. Bear with each other and forgive whatever
grievances you may have against one another. Forgive as the Lord
forgave you." (Colossians 3:12-13)
Apply: Whenever you're angry with someone don't react angrily
by saying or doing something that is hurtful and intensifies the
conflict. Instead, stop and think so that you can calmly verbalize
your feelings (not your perceptions of the other) and ask for
what you need. Then try to understand the other's feelings and
apologize for any wrong on your part.
Pray: Dear God, help me to give compassion and grace and forgiveness
to others just as you have given these to me. Amen.
8. Persevere in Hard Times. "You're blessed when your
commitment to God provokes persecution. The persecution drives
you even deeper into God's kingdom." (Matthew 5:10, The Message)
Even when we're committed to God and we're doing what's right
we will experience pain, injustice, and hardship. Often, it's
because of our Christian faith that we suffer! In these times
we're prone to develop a negative attitude and get angry with
God or turn away from Him altogether. Life seems so unfair! God
seems far away and his blessings seem unreachable. Instead, we
need to persevere through these hard times, maintaining a positive
attitude and trust in God. Persecution and suffering are opportunities
to find our well-being in God alone.
Our response in times of suffering and persecution is what
defines our faith. The challenges are many. Do you.
If we persevere in these difficult times as Jacob did (the one
who wrestled with God until he prevailed) and we keep working
these beatitudes into our hearts and lives then God's blessings
will come our way. We'll stand tall as children of the King!
Reflect: "Consider it pure joy, my brothers, whenever you face
trials of many kinds, because you know that the testing of your
faith develops perseverance. Perseverance must finish its work
so that you may be mature and complete, not lacking anything"
(James 1:2-4, NIV).
Apply: Discipline yourself to thank God in the midst of difficult
times. Renew your trust in the Lord and ask Him to work good in
you through this struggle.
Pray: Dear God, you are always loving and always with me even
if I don't feel this way at times. Help me to trust you in hard
times and to cooperate with the healing and growing you're doing
in me. I am proud to be a Christian and I will stand up for Jesus
and what is right no matter what the cost. Amen.
William Gaultiere, Ph.D. is the Executive Director of the New
Hope Crisis Counseling Center at the Crystal Cathedral and a Clinical
Psychologist and Spiritual Director with ChristianSoulCare.com.
On his website you can sign up for a free, bi-monthly inspirational
e-mail devotional.


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Northbrook's Art Post Gallery in Willow Festival invites 80 people to take part in a brand new showcase called Botany Magnified.
On Thursday, Feb. 28, starting at 10:30 a.m., artists can visit the gallery and pick up a blank, six inch by six inch, canvas. Only 80 canvases will be available on a first come, first serve basis.
Those who pick up the canvas can create a work of art following the theme "Botany Magnified." Any style or medium is acceptable in the project, as long as it's created on the provided canvas.
Finished canvases must be submitted no later than 5:30 p.m. on Thursday, April 11. Then on Thursday, April 18, a team of three North Shore interior designers will determine the top three finishers, each of whom will receive a $200 prize.
Want more? Check out Patch's Conversation with Chris and Scott Bates from Art Post Gallery.
Winners will be announced at the Opening Night Wine & Cheese Reception at the Art Post Gallery's Spring Show on Thursday April 18 from 5:00 to 8:00 p.m.
Appropriate submissions will be displayed for the duration of the show and available for purchase at a fixed price of $150, with all proceeds going to the artist.
Scott Bates from Art Post said at least one artist has already visited the gallery asking for canvases.
"We had a 90-year-old guy come in, said he had some great ideas and asked for three canvases," Bates said.
Alas, the man will have to return on the 28th if he still wants to participate.
Sign up for the Northbrook Patch morning newsletter to get the latest local arts news in your email.


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SAN JOSE, CA-- A man who admitted to selling unauthorized copies of movies, including "Cars 2," "Harry Potter and the Deathly Hallows," and "X-Men," was sentenced today to 27 months in prison and ordered to pay $200,200 in restitution, according to the U.S. Attorney's Office.
Ricardo Blanco, 28, was ordered to forfeit 20,750 counterfeit movies, $53,115 in cash and all equipment used to manufacture the unauthorized movies, according to the U.S. Attorney's Office.
Blanco also admitted that he manufactured thousands of unauthorized copies of movies to sell in his store and hired several individuals to make copies of the movies in a room at a residence located on South King Road in San Jose. The employees transported movies to Mia's Fashions. One employee worked as a security guard and cashier at the store, federal officials stated.
The items were seized from Mia's Fashions and a residence located on South King Road in San Jose. Restitution will be paid to the Motion Picture Association of America, according to federal officials.
The prosecution is the result of a one-year investigation by the FBI.
SAN JOSE, CA-- Fu Tain Lu, of Cupertino, California, was sent to prison today for 15 months for selling microwave amplifiers, used primarily in communications and radar, to China, according to the U.S. Attorney's Office.
Lu, 65, was the owner and founder of Fushine Technology Inc, a corporation.
Fushine had a sales representative agreement with Miteq Components Inc., a New York-based manufacturer of microwave and satellite communications components and subsystems.
In a press release, the Acting Special Agent in Charge Joel Moss of the FBI San Francisco Division said: "This case is an example of our determination to combat the transfer of sensitive U.S. technology that have national security implications and our commitment to a fair and secure commercial arena."
COLUMBIA, S.C.-- A former Colleton County Sheriff's Department Lieutenant pleaded guilty today in federal court of having conversations with a known drug dealer and revealing law enforcement sensitive information to him about federal investigations taking place in Colleton County and then, lying about to the FBI, the U.S. Attorney's Office stated.
Fred Allen Inabinett, 30, of Walterboro, was terminated from his job shortly after he was charged, state federal officials.
Inabinett is facing up to five years in prison and a fine of up to $500,000, state federal authorities.
The investigation was conducted by the FBI and the U.S. Attorney's Office.


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Bills rookie Ed Wang is primarily an offensive tackle, but for the past month he has gotten snaps at guard. It's not a permanent move. In fact, he spent most of this week back at tackle. The Bills just want to see which position is best for the fifth-round draft pick.
Wang missed all of the preseason and has been inactive the first five games because of a thumb injury that required surgery early in training camp. The Bills dress seven offensive linemen for each game and they want their two backups to be able to play more than one position in case a starter gets injured.
So if Wang can adapt to playing guard while continuing his development at tackle, it will help his chances of getting into a game at some point this season.
---Allen Wilson
taggedBills | NFL


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We want to see you riding the bike you've always wanted, so head to our dealership in Brea, California for the WINTER SALES SPECTACULAR special offer we have for this season! When you buy a new motorcycle from us you will get:$1500 gift card on the purchase of any new Ducati motorcycle*$1200 gift card on the purchase of any new Triumph & Victory motorcycle*$1000 gift card on the purchase of any new Hyosung & Royal Enfield motorcycle*Come demo ride the bike of your dreams anytime!**www.socalmotorcycles.com*Southern California Motorcycles gift card valid towards Service, Apparel & Accessories in our shop, offer ends January 31, 2013.**demo rides offered for licensed, insured riders.
Yes, I want 1000 bucks for the holidays. No, I don't want spam.
We're so dead I look forward to spam. I'll post up a rebuild video soon.
This area is for Press Releases and this was our latest Press Release. No spam intended, just wanted you all to know about our sale.


text:
ST. PAUL, Minn. (AP) — A former U.S. Navy SEAL says he saw military sniper Chris Kyle punch former Minnesota Gov. Jesse Ventura in a bar in 2006.
Jeremiah Dinnell testified Wednesday in Ventura's defamation lawsuit against the estate of the "American Sniper" author, who was killed in Texas last year.
Dinnell says he saw Kyle strike Ventura at a California bar after Ventura said the SEALS "deserve to lose a few."
In his best-selling autobiography, Kyle wrote that he punched a man he called "Scruff Face." Kyle later identified the man as Ventura.
Ventura says he never said SEALs deserved to die and alleges Kyle never hit him.
The Star Tribune (http://strib.mn/1wwezJ4 ) reports that Ventura attorney David Bradley Olsen challenged Dinnell's credibility, pointing out discrepancies in earlier written statements and in a 2012 deposition.
Information from: Star Tribune, http://www.startribune.com
©2014 Associated Press. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.


text: Kinesiology brings together people who study human physical activity from a variety of perspectives and at many levels of analysis. From molecules, genes, neurons, muscles of an individual performer, to sport in society, and the study of groups that promote and educate others about physical activity, the University of Maryland's Department of Kinesiology is unique in its depth and breadth. Follow us on Facebook and LinkedIn.


text: Publishing RAD Zone1Register for the Claritas Exam The Claritas exam is offered at many Pearson VUE test centers around the world. Before you register, see if the exam is offered in your area. Claritas Policies When you register for the Claritas Investment Certificate exam, you agree to policies that apply to scheduling your exam, cancelling your exam, ID requirements, exam results, and several others. Refer to the Claritas Investment Certificate policies (PDF). Create an Account or Log In to Register Register for the Claritas Investment Certificate exam, find a test center near you, and start studying. Create an Account Log In Don't have an account? Enter your email below to get started. Email Create Account Log in below to register for Claritas. User Name / Email Password Log In Need help logging in? Publishing RAD Zone2After You Register Schedule your exam appointment: You have 180 days (approximately 6 months) from your registration confirmation date to sit for the exam; otherwise your registration will expire. If you need to reschedule your exam, there is no additional fee; however, you must sit for the exam within the 180 days noted above. Note: If you wish to request disability-related testing accommodations, please submit your request before scheduling your exam appointment. Requests must be submitted at least 45 days prior to the expiration of your registration.


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Jennifer Hicks, Contributor
I write about science, robotics & innovative technologies in Europe.
For those of you who walk around with a raised eyebrow when people start talking about the upcoming robot revolution, probably don't want to hear this, but the robots – they are coming to your home. More accurately to your grandmother's home.
By 2030, there will be about 72.1 million older persons, more than twice their number in 2000. And, we are living longer. Some sources say that we can expect an increase in life expectancy at birth by 2050 will go from 86 years for males and 92 years for females.
So the CompanionAble Project created a robot called Hector. Think of it as robotic assistance for the elderly. The project integrates a mobile assistive robot (Hector) that can work collaboratively with a smart home and remote control center to better support older people living at home. The four year project, in the final stages of field trials in Holland and Belgium with elderly people, was awarded 7.8 million euros under the EU Seventh Framework Program. The team is lead by Professor Atta Badii of the Intelligent Systems Research Laboratory at the University of Reading in the UK and has 19 specialists working on Hector. Nineteen people, four years, 7.8 million.
We hope Hector will help people stay independent for longer, receive care in their own homes and avoid unplanned hospital admissions. — Professor Atta Badii, University of Reading UK
Hector is impressive on many levels.
Hector hasn't been 'toy-ified', as most robots are today, and he combines the smart home concept with robotic assistance, practical and positioned for mass market adoption. He comes when you call him, he can keep your daily routines and he reminds you when you have to take your medicine or reviews your agenda for the day. He will even keep your glasses safe in his "pocket" so you don't misplace them. Hector also has fall detection capabilities and in emergencies, such as a fall, Hector could help the remote control center he's connected to, assess how serious the fall is and what kind of emergency help may be needed.
Much like Clarity, (See Forbes January 2012) that produces smart telecommunications devices and ways for seniors and people with disabilities to continue to socialize and communicate, Hector can also assist the elderly in socializing through a video telephone interface.
More importantly, Hector, unlike so many other robotic projects that emerge from labs or universities, is proving that commercialization to mass market is feasible beyond a Roomba. His creators were market savvy from the start and installed him in several demonstration homes and variations of Hector currently live with real grandmothers and grandfathers proving he can support assisted independent living.
This is game changing technology that is much needed to improve the quality of life and healthcare for millions of aging and disabled people. Great to see that robotics is now entering the home care market.
The past four years we experienced many intense moments with wonderful people who willingly and openly shared their daily life, their struggles, their joys and feelings with us. For me, I am very grateful for the great journey with many valuable moments, being able to organize and lead the user trials in our Smart Home in The Netherlands.
We have seen it work with real people with real needs, and truly believe in it because people believe in it. We can help people maintain their autonomy and we can support people to take better care for their themselves and their beloved ones. Therefore, we hope to continue this work and bring it to people's homes within a couple of years.
To stay up-to-date, feel free to keep an eye on our website: http://www.smart-homes.nl/Actueel/Nieuws/Companion-robot-helps-people-with-early-dementia.aspx?lang=en-US
While some see robots and automation as obsoleting human jobs faster than creating new ones, others paint a rosy picture of how technology assists us, or at least some of us.
http://www.mhealthtalk.com/2012/08/automation-robots-and-the-pink-collar-future/ describes a HuffPost Live discussion of this topic, which I was part of last night. I was invited due to my interest in home health care robots and other technologies for aging-in-place. 'Hope the link adds new insight.
This is total nonsense about household robots being useful to the elderly.
What they really need is help with the dishes, laundry, cleaning out the cat box, finding the remote, getting safely out of the bath tub…
Those capabilities are many, many decades away.
"Total nonsense" that's easy to say about anything new. Hector has no intention to do dishes or the laundry. It's role is totally different. There are other "service robots" out there that look humanoid or better are designed just to do the job, like a dishwasher does. Just google "service robot" , and maybe just select "images" to see what might be coming, it's not decades away! The real value of Hector is not visible from its shape or movement in the demo's. Hector is a peripheral device of a 'situation aware' system, that responds to events or the lack of events, taking into account the scheduled agenda, previous events, safety rules and logic, and triggers remotely added in advance by relatives, friends and caregivers.
Robots like Hector are not obsoleting human jobs, but free people to do the things that really matter and with what they create great added value. Hector also introduces peace of mind when relatives and caregivers do have to leave the home because no one can deliver 24×7 support to everyone we care for.
This great work of 19 teams, and many test users and their relatives, opened the eyes to what the robot-peripheral-thing can bring to ambient assisted living. Most of the functions could be implemented with screens on the wall or in the hand, but the impact of the robot was greater than expected. Hector bringing you the message or bringing you the video call , or asking you to follow him for an exercise or medication is an overwhelming experience. Also its unique feature to be able to seek and find the person and to become mouth, ears and eyes of the invited caregiver are steps forward in remote support.
Think out of the box! People telling me that Hector is not equipped to walk on the stairs, and therefore is limited in use, think in the box. It's easy to have multiple peripheral devices that act as one logical entity, some upstairs , some downstairs. The same with the other functionallities of the "situation aware" system, they can be implemented in different forms and shapes.
Being part of the Belgian test team at In-HAM (www.in-ham.be) was a wonderfull time.


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LOCUST FORK — Kasi McMillan had nine kills and four aces, but it wasn't enough as St. Clair County defeated Locust Fork 25-18, 25-16, 25-20 in a Class Area 9 matchup Thursday, the season opener for both teams.
Becca Kimberley had four aces and three hills, and Kelsey Calvert added three kills, three digs and a block for the Hornets.
Locust Fork has a tri-match on Tuesday.


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Home » Opinion » Editorials
Shaheen vs. sugar: The senator's good fight
Last Thursday, on Valentine's Day, Shaheen introduced a new version of her bill, written with Sens. Mark Kirk, R-Il, and Pat Toomey, R-Pa., to reduce federal price supports for U.S. sugar producers. In the past, Shaheen has tried to end the price supports entirely. This bill does not go that far, unfortunately, but it probably has a better chance of passing because of that.
The federal government has developed a crazy system of regulations and subsidies that artificially inflate the price of sugar sold in the United States. In the 30 years from 1982 to 2012, the average price of sugar in the USA was more than twice the world price (29.1 cents vs. 14.4 cents per pound), University of Michigan economist Mark Perry noted in an analysis for the American Enterprise institute last week.
Last year alone, the price supports cost U.S. consumers $3 billion.
The protections supposedly save jobs in the sugar industry. But a 2006 U.S. Commerce Department study concluded that "(f)or each one sugar growing and harvesting job saved through high U.S. sugar prices, nearly three confectionery manufacturing jobs are lost."
That is, to protect a handful of major sugar producers, the government hurts candy makers like Lindt in Stratham, as well as every U.S. consumer who buys anything containing sugar.
Shaheen has taken the lead in the Senate in fighting these subsidies.
Though she continues to support other wasteful subsidy programs, such as those for "green energy," she deserves credit for coming to the aid of Lindt and American consumers by going after the unjustifiable sugar price supports.
- Distracted legislating: Our baseless cellphone ban - 34
- Workplace abuse: Governor gets one right - 0
- Fleeing hostile states: Gun makers will travel - 12
- Voting in NH: Not just for NH residents - 28
- Protesting information: Picket sign o' the times - 6
- Seabrook's message: No one above the law here - 3
- 'Economic patriotism'; tax rates and border jumpers - 6
- Do the job, leave; a NH candidate makes sense - 7
- Faith and freedom; a near-martyr comes to NH - 5
Punch line: The NFL blows itREADER COMMENTS: 1
- Patriots Notebook: Physical Browner brings it - 0
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The New York Philharmonic's already amazing online archives has just become more amazing. They now have a zillion pictures you can sift through digitally.
They have added all kinds of other material too. You may start weeding through it by going to the site -- and where it says "All Formats," you may pull down to, say, "Images," which is what I did.
The site boasts that they have over 2,000 pictures of Leonard Bernstein, which begs the question of how many photos of Leonard Bernstein a human being needs to see in one lifetime. But I have to say, I do enjoy looking at pictures of Bernstein. It can be very entertaining.
It is even more fun to look for your favorite great musician and see what comes up. In my case that is the pianist, and Buffalo native, Leonard Pennario. I punched in his name and found this dandy set of pictures of him with conductor Andre Kostelanetz. I was hoping for pictures of him with Artur Rodzinski but still, very cool. Looking good, Leonard!
I also found a list of programs of the concerts he gave with the New York Phil. You can click on the programs and virtually turn the pages. So much fun! Just looking at the vintage ads is a kick in itself.
While you are at it you can check out the orchestra's podcasts, see what interests you.
So there you go, hours of entertainment, perfect for that occasional rainy day.
Have fun!
-- Mary Kunz Goldman