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Happy Hanukkah everyone!
This year, I started celebrating the night before the first night of the holiday. I didn't light any candles, but I could have said a shehecheyanu — the blessing traditionally recited on the first night of Hanukkah, other holidays, and special occasions. This was a special occasion alright. Because I fried.
And fried.
And fried.
Yesterday, a friend sent me from Israel a recipe for sufganiyot. Excited to try a batch that very night, I left work a little early to pick up what I needed. A bag of flour. A bag of sugar. A dozen eggs. Yeast. And two gallons of oil.
That's right. Two gallons.
And then I rushed home to mix and knead the dough so it would have enough time to rise in time for dessert.
An hour later, my friend Ilana came over. She claimed she could smell the sweet rising dough from her apartment a few blocks away.
We checked the dough to see if it had doubled. We looked at each other and shrugged. Neither of us had ever made sufganiyot before. We decided the dough wasn't quite ready and covered it back up with a damp towel.
I poured wine and heated up soup as we settled in to watch a few recent Top Chef episodes. We're a few weeks behind, so please don't ruin the surprise and tell us what happens. If you can restrain yourselves, then I'll be sure to share with you really really soon the recipe for the mushroom soup that we ate.
One glass of wine and half a Top Chef in, I checked the dough and we were ready to roll. Literally.
I sprinkled flour on the counter, grabbed a rolling pin and set to work. The soft elastic dough gave way, fanning out across the granite. Ilana grabbed a glass from the cabinet and cut circles out of the dough. I gathered the scraps and re-rolled them, and Ilana cut out the rest.
I floured a pair of cookie sheets and we gently lifted the rounds from the counter and slid them on to the sheets to rise again.
An hour later, the flat rounds had become nice and plump, with a slight jiggle when I reached out to touch their smooth skin.
The oil started to bubble in my new cocotte (thanks, mom and dad!) placed over the biggest burner on my stove. Ilana dropped the first dough scrap into the pool. In a flood of bubbles, it browned up fast. Too fast. We lowered the heat. The second and third scraps quickly browned too. We lowered the heat again. And then lowered in another scrap. It floated on the oil, staying pale and wan. We turned up the heat. With the fifth scrap came a flurry of teeny tiny bubbles and slow trickle of larger ones. The triangular scrap puffed up even more, turning golden and then coffee-with-a-touch-of-milk brown.
A quick taste and we knew we were ready for the real deal.
I scooched the first doughnut towards the edge of the cookie sheet, helping it along the way with a spatula, and slid it into the oil. A quick bob in the oil and then a float, it turned golden to brown and was ready to be flipped. A few more minutes and it landed on the paper towel-lined countertop. Several more batches and we had an army of plump beauties lined up at attention.
Armed with a new turkey baster, I pierced the side of one of the sufganiyot, gently nudged the tip into the center and slowly squeezed the bulb, drawing the tip backwards to the edge, leaving a trail of jam behind.
We tore open this first sufganiyah and, between mouthfuls, filled the rest.
The final touch – I showered them with powdered sugar.
As we plucked up the sufganiyot, they left their chubby little outlines behind.
These doughnuts are traditionally filled with bright reddish-pink jelly though in Israel they come in all flavors. I used raspberry jam. Next time I'll try dulce de leche. Using a drinking glass to cut the dough, we were able to make about a dozen doughnuts (but only eight made it to the office with me this morning).
- 2 packets dry yeast (or 2 T)
– 3/4 C warm water (body temperature — I take it from the tap)
– 1 C whole milk (you can use water instead if you'd like to keep the sufganiyot non-dairy)
– 3/4 C sugar
– 6 T shortening or margarine (Crisco works great here)
– 1 t salt
– 2 eggs
– 5 C flour (or more)
– 1 gallon (or more) vegetable oil (vegetable or peanut oil is best; canola oil works ok too)
– confectioner's sugar
Proof. Mix yeast with warm water and a pinch of sugar. After about 5 minutes, it will foam up.
Heat. Warm milk in a pan over low heat until it reaches body temperature.
Mix. In a large bowl, mix sugar, shortening, and salt until creamy (I used my barely-functional waiting-for-the-new-one-to-arrive mixer on low speed and it hobbled along, so you could probably do just as well the old-fashioned way). Add eggs and mix. Add yeast mixture and milk and continue to mix. Add 2 cups of the flour. Beat in the remaining flour a half-cup at a time until the dough is very elastic and no longer sticks to the bowl. I had to add a total of 6 cups.
Knead. Knead dough for 5-10 minutes. I started kneading in my mixer and then finished up the last few minutes by hand on a floured counter.
Rise. Put dough in a greased bowl. Cover with a damp towel and let rise in a warm place until it doubles in bulk – at least an hour. I heat my oven to the lowest temperature possible (170ºF) and then turn it off and leave the covered bowl inside to rise.
Knead. Once dough has doubled, knead it again briefly.
Roll. Roll the dough out on a floured counter until it is about 1/2 thick.
Cut. Using a drinking glass to cut the dough into rounds. Re-roll the scraps and cut the rest of the rounds. These (the rounds from the re-rolled dough) will need to rise a little bit longer than the others. Keep the remaining scraps to test the oil.
Rise again. Place the rounds on a well-floured cookie sheet (ideally the kind without edges) so the dough is easier to slide right off into the oil. Let rise again until double, at least another hour. The rounds will get nice and round.
Heat. Fill a really wide pot with high sides with oil and heat over low to medium heat. Remember those scraps left over? Gently slide one into the oil. If one side browns in 1-2 minutes, the oil is too hot. If it takes more than 5 minutes, the oil is not hot enough. You'll probably need to test and adjust the temperature a few times. The oil is perfect when you it forms a lot of teeny tiny rolling bubbles around the dropped dough. I checked the oil temperature with a meat thermometer – it was 310ºF. I'm not sure how accurate using a meat thermometer is; most recipes call for the oil to be 350ºF.
Fry! Once you've got the oil at the right temperature, lower the cookie sheet close to the surface of the oil and scootch your first roly-poly round into the oil. Tiny bubbles should surround the doughnut. When the first side puffs up and reaches a nice brown (a bit darker than "golden"), flip it over. It took us about 3-4 minutes per side. And we made about 3-4 per batch.
Drain. Cover your counter or a few plates with several layers with paper towels. Using a slotted spoon, remove the sufganiyot from the oil onto the paper towels and drain off excess oil.
Fill. Load a turkey baster with whatever filling you want to use. Poke it into the side of a doughnut as far as it will go. Slowly and steadily squeeze the filling into the sufganiyah while gently pulling back to the edge of the doughnut.
Dust. Sift confectioner's sugar over the top of the sufganiyot.
Eat. The sufganiyot are best fresh, but they will last about 24 hours if well wrapped.


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Baccala mantecato e polenta chips:
Yields 10 portions:
Salted cod 1 filet
Blended oil 1 paint
Extra virgin olive oil 1 paint
Salt ½ tsp
Garlic 2 cloth
Dark anchovies 4 filet
Heavy cream 4 oz.
Sock the cud in water for at list 2 days.
Cut it in pieces and cooked in a mix of water and milk for 2 ½ hours. In the mean time chopped the garlic and anchovies.
Drain the cud and put it in the mixer with the anchovies, salt, garlic adding little by little the oil. At the end add the heavy cream
Polenta chips:
Yellow polenta 250gr
Water 1 l.
Salt ½ tsp
Olive oil 1 drop
Butter 1 cube
Parmesan cheese 2 tsp
Boiling the water with the salt and oil and add the polenta little by little mixing very fast. Lower the fire and cook it for ½ hours.
Work the result in a blender for 2 minute with the butter and cheese and pored in a sheet pan. Let the polenta dry it in the oven for at list 8 hours at 150C. so the result will by a nice crispy sheet.
Break it in pieces
Worm up the baccala and set up the dish in layers.
Décor with the chives oil and spice aioli

subset: commoncrawl


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Less is more in this sleek solitaire ring with princess-cut center. Delicate, feminine and simply stylish, this ring is perfect worn alone or stacked. Different stone sizes and band widths are available. See Details
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Does this article still apply to SP1 or SP2 installation of WFBS 6.0?
Solved! Go to Solution.
08-04-2010 06:46 AM - edited 08-04-2010 06:47 AM
Yes this technote has been active (and probably will be active) for all WFBS installs. Saying that, there is a risk of not scanning your Agents as the machines boot. But if you are seeing a problem with speed on boot, you can delay the start of Real Time Scan for a few minutes.
I just used it yesterday on a WFBS Advanced 6.0 SP2 network. It made very little difference. Five systems were BRUTALLY SLOW until I completely removed WFBS from those workstations and then re-installed it. They were all at normal speed when WFBS 6.0 SP2 was installed two weeks ago, but over time, became almost unusable.
I certainly hope WFBS 7 is better than 6.0! Join the beta starting on Friday https://www.trendbeta.com/index.php?get=356&conten t=579
Gregg Hill
Gregg - not sure if you have seen my related thread for this issue
Have you investigated whether behavior monitoring could be the culprit in your environment?
Yes, I saw your thread. I am using WFBS 6.0 SP2, not OfficeScan, but some of the same things apply. Behavior Monitoring is enabled. I went on site last night and did all kinds of recommended settings per MS articles, Trend articles, and Google searches: added IRPStackSize=30 (default=15); set PagedPoolSize from 0 to maximum size; added EnableRSS=0 to disable TCP/IP Receive Side Scaling; added DisableTaskOffload=1 to disable offloading network tasks to network card driver; installed latest BIOS, chipset, and network card drivers; defragged hard drives; delayed TSC.exe startup; set NTRtScanInitSleep to 60000 for a one-minute delay; ran the TMPerfTool to check load on systems: no high CPU usage; excluded their MAS 90 app from Behavior Monitoring; complete removal of the WFBS client agent, rebooting, and reinstalling it.
The ONLY thing that helped was complete removal of the WFBS client agent, rebooting, and reinstalling it. The client has two identical Dell systems, so I added another group in WFBS and cloned the default group's settings, then disabled Behavior Monitoring. I left one of the twin systems in the default group and moved one to the non-BM group. I have to give it a few days to see if it makes a difference.
Gregg Hill
oh dell's i have had many people with dells having problems. It has to do with the Agent going against the Dell Nics. You might want to call support cause they know the cure.
Dell usually uses Broadcom NICs (horrible in servers!). Two systems have Broadcom, the rest are Intel NICs. The usual "cure" for the Broadcom NICs is to update the drivers, then edit the registry to add EnableRSS=0 to disable TCP/IP Receive Side Scaling and add DisableTaskOffload=1 to disable offloading network tasks to network card driver.
Are you saying that they have a different cure?
Gregg Hill
I dont know the cure, jsut know as i talk to people they got it fixed by support.
Cool! I'll give them a shout.
Wow. I am so glad to here it isn't just me! I have about 20-30 customer installs and all day long all I hear is complaints about how long the computers sit at the "applying computer settings" screen or how slow they are. I have had customers clock it. 3 minutes is about the norm to log in and yes it has been proven that it is the Trend WFBS 6.0 with SP2. The sure fire fix? Uninstall it! I have some customers where it takes 10 minutes.
Delayed startup, no TSC at start, disable Behavior monitoring, only scan files that have changed... wow. Why even bother having virus software! I agree with the comments above. 6.0 has been about as bug filled and problematic as I have seen! Maybe with the exception of Acronis BR10 LOL!
So as I said it isn't just certain installs, no specfic computer manufacturer or NIC. It is pretty much "you install WFBS 6.0 and you will bring your computer to its knees". End of story. I don't know about the rest of you but I don't have the time to babysit every installation I have and do nothing 8 hours a day but try and tweak it to get it to work right.
Same support as Acronis. All guesses. Try this. If it doesn't work try this. If that doesn't work try this. On and on. Come on Trend! When are you going to put out a product that works and doesn't bring a computer to its knees?
OK. I'll get off my soap box. Surely I am not the only one who has experienced this HUGE DELAY at "Applying Computer Settings". Has anyone found a sure fire fix? I know Trend hasn't...


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Ditch your stilettos and go for warm weather's covetable closed flat style. We have everything from Tory Burch's Viv Alice + Olivia's Hilary to Bernie Mev's Hazel. Pair with everything from your favorite skinny jeans to a flowing maxi dress. When things heat up they'll also go with cut off shorts or a sexy mini skirt. Chic and comfortable no matter how you wear them, closed flats are a closet must have! Take a look at all of our spring and summer closed flat styles today and choose your next favorite pair of shoes!
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22 more photos of kkakdugi:
My Version of Kkakdugi – Easier to eat with "Choppers" ;-)
photo by greggo988
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Kkaktugi (Cubed Radish Kimchi)
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Cubed radish kimchi HOMEMADE
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Korean Radish Kimchi
photo by D
Radish Kimchi
photo by Jennifer
photo by JoJo S
kkagdugi or Radish KImchi
photo by kimchi licious
Kimchi and Kakdugi
photo by ina78
Kimchi and Kakdugi
photo by kyorei
photo by Lenny Ling
Cubed radish kimchi!
photo by Maangchi
Craved for Some Maangchi's Kimchi and Kaktugi
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3 kinds of kimchi
photo by Maangchi
Cubed radish kimchi (Kkakdugi: 깍뚜기)
photo by nana83
Cubed Radish Kimchi (Kkakdugi)
photo by CLyfoung
Kkakdugi (Cubed radish kimchi)
photo by Maangchi
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Scratch below the surface of this unusually friendly university city and you'll be rewarded. People-watch as you sip a glass of cherry juice in the huge bazaar. Go for a walk or jog in Germia Park in the hills to the east of town and admire the beauty of centuries-old mosques everywhere. Chat with locals over a Peja beer or macchiato coffee with frothy milk in a Santea cafe or bar.
Established at the crossroads of trading routes dating from Roman times, Pristina is Kosovo's capital and largest city. Splendid mosques and colonial buildings have survived numerous wars, conflicts and socialist 'urban planners'. Many of the sights centre on the 19th-century Clock Tower near the junction of Nazim Gufurri and Emin Duraku streets. Nearby, government buildings line Agim Ramadani street. Virtually all city streets are named after local historical figures and heroes, so Boulevard Bill Clinton comes as a bit of a surprise.
Learn about the country's history and see a Neolithic-era clay statue at the Kosovo Museum, housed in a fine colonial building. Admire the 15th-century Fatih Mosque in the Old Town centre. Wander the vast bustling bazaar offering everything including the kitchen sink. Stroll along the paths and forest trails of leafy Germia Park: in summer, swim in its huge open-air swimming pool and refresh yourself with a Peja beer. After dark, experience the local nightlife in the city-centre bars and clubs around Fehmi Agani and Garibaldi streets ("-rruga"). Head to the village of Gracanica three miles away to see its 14th-century Serbian Orthodox monastery.
Snack on a burek filo pastry with cheese or minced beef filling washed down with a tangy yoghurt drink. Visit the 19th-century Jewish Cemetery on Tauk Bahqe hill, a reminder of a community that thrived in Pristina for 500 years. Dig deeper into local culture and heritage at the Ethnographic Museum. In Prizren, Kosovo's cultural capital, you can admire Ottoman houses, a 15th-century bathhouse, and the 11th-century Kalaja Fortress. Before heading back to Pristina, relax with a drink in a cafe on Shadervan Square.


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Horseradish is a perennial in USDA zones 3–9. After the first frost in autumn kills the leaves, the root is dug and divided. The main root is harvested and one or more large offshoots of the main root are replanted to produce next year's crop. Horseradish left undisturbed in the garden spreads via underground shoots and can become invasive. Horseradish grows very well in a container of at least 15 gallons.
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Love the Utopiah? Meet Uncanny. These updated, comfortable dress shoes feature a patent cap toe and are the perfect addition to any wardrobe. Uncanny features a molded footbed and a for added support and comfort. Available in medium widths and wide widths. 1 1/2" stacked heels. Women's comfortable dress shoes.
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Though it's not a complete system or interface overhaul, Mountain Lion's improved core apps and new features make it well worth the $19.99 price.
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The most recent update to a popular file-sharing, link-shortening service among OS X users added a brilliant feature.
Real, live lions and tigers and bears tore up a bunch of denim fabric to make limited edition distressed jeans.
Apple's 11-inch Air gets a CPU speed bump and a decent price cut over the already excellent 2013 version. If you have a recent model there's no need to upgrade, but for anyone else, it's now a better deal than ever.
If you own a MacBook Air from the past couple of years there's really no need to upgrade, but a small spec bump and minor price cut make the most-current Air even more attractive.
You don't have to wait for OS X Yosemite to place a call on your Mac, using your iPhone. Here's what you need to know.
There's a new trailer out for the upcoming summer flick "Hercules" starring Dwayne "The Rock" Johnson, with all the action you'd expect from the legendary strongman.
Did you know you can do more than quickly switch between open apps using the application switcher in OS X? I sure didn't.
You can use QuickTime Player along with a free piece of software to record both video and audio from your Mac OS X machine.
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Castelli S. Rosso Corsa Gloves $59.95
Gloves seemed like such a cool accessory at one time. As the miles have ticked by, our hands have hardened and our desire to feel the road has increased. We like the individual sensations of smooth asphalt, rough tar-and-chip, dirt, everything… through our hands. It feels more organic and our steering feels more precise. So we like riding bare-handed, though there are occasions where we want a little crash protection for our hands. Castelli makes their S. Rosso Corsa Gloves for people who want just enough padding to take the sting out of the worst potholes in a package that feels natural and can be worn for long miles every day.
The palm is made of Pittards leather. Look around; you've seen this before and for good reason. Pittards is a soft, durable, washable leather that resists shrinking, drying and cracking like most other leathers. It feels great against the skin, and it sticks to handlebar tape even when wet. When it gets yucky, you can hand or machine wash without an issue (no dryers, please).
The palm has thin, strategically-placed, perforated gel inserts. The gel is for damping, the perforations for better sweat evaporation. The thumb is made of micro-fiber for wiping sensitive areas. The Velcro that secures the glove around your wrist is new Magic Velcro. This means the hooks grab the requisite loops, and are designed not to catch the diamond micromesh stretch backing (or the rest of the soft lycra in your kit when they're in the wash). To make tugging these mitts on and off easier, there's a pull tab at the bottom of the wrist.
The Castelli S Rosso Corso Gloves are available in Black, Red/black, and White/grey. Sizes run from Small to XX-Large.
Tech Specs
Size chart
|6.7 - 7.3in
|7.3 - 8.1in
|8.1 - 8.5in
|8.5 - 9.1in
|9.1 - 9.6in
(24.5 +cm)
Reviews & Community
What do you think of the
Castelli S. Rosso Corsa Gloves
? Share a...
Member since
- Familiarity: I've put it through the wringer
I'm not sure if I like these or the Castelli Pro glove better. These don't have padding under the knuckles and the padding is less bulbous under the heel of your palm. So it gives a more direct feel to the bars. Love the suede feeling of the fabric.
Bad Quality
Member since
- Familiarity: I've used it several times
I have a lot of Castelli cycling gear and everything has held up great. I purchased these gloves expecting the same quality. I wore the gloves on a couple rides and the stitching started coming apart at the palm area. I called BC and they replaced the gloves with a second pair. I went on a ride with the second pair and my palms started hurting after a couple hours. I checked the gloves and discovered that the palm pads were sown wrong and so the inserts were bunching up inside. I ended up returning pair number 2 as well and choosing a glove from a different company. BTW, the first pair was Made in China, the second one if I remember right was made in El Salvador.
Very disappointed in Castelli with these gloves. If this was my first Castelli purchase I would not buy from them again.
The gloves WOULD BE VERY NICE if they held up and were made right. They are very soft and comfortable.
Great Gloves!
Joshua Roberts
Member since
These are terrific gloves. Very soft and comfortable. One warning though. On sunny days, be mindful of the small holes on the sides and the opening on the back of the hand -- if you do apply sunblock to your hand, you will wind up with weird markings on your hands.
Member since
Don't leave home without them.
Michael Green
Member since
I wore these once and when I went to take them off the rubber flap pealed away from the fabric that holds on the velcro. I expected better quality from Castelli.
Member since
Same thing happened to mine and the leather ripped pulling them on near the wrist cuff...
Member since
Same here. Went thru 2 pairs of these. The first ones fell apart at the seams, the second one was stitched wrong at the palm pads and the pad would overlap when riding.
Very disappointing quality from Castelli.
Great Glove
Member since
These are the most comfortable gloves I have been able to locate over several years. I think they are superior to the Castelli Castelli Rosso Corsa Glove (Non-S) which I also have a pair of. The S. Rosso Corsa; are softer, conform to the hand better and have a velcro closure. I tried different colors of this same glove and found the white/grey version to be just a bit softer and more comfortable than the black or red. I've had them now for about one month and they are my favorites by far.