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What are you making for Rosh Hashanah?
Not sure what to include on the menu this year. I would love to hear what you all are planning! I'm thinking:
Appetizer: Challah, apples & honey
Main dish: brisket (but I'm kind of reluctant, since it takes SO long)
Side dishes: carrot & sweet potato tzimmes, sweet noodle kugel, isreali salad
Dessert: Honey cake
Do you have great recipes for these things, or better yet, other ideas? I want to hear it all, but I'd particularly like some idea for main dishes that don't take as long as brisket, but don't cost too much to serve 8 people, and still feel Jewish-y. Doesn't need to be kosher.
re: Nyleve
A carrot fennel salad would go great with that! I hadn't even thought about what to make - I think I'll get my menu from this thread though ! Has anyone tried a frozen challah?
re: andrea rowe
Oh yeah a carrot and fennel salad would be fabulous. I happen, however, to be currently inundated with (as of this afternoon) 2 big boxes full of tomatoes of every shape, colour and size. I'm making tomato salad and I don't care what anyone thinks.
On a related subject - I laugh when someone says they're serving green beans for Rosh Hashana. My mother wouldn't have allowed it. She believed that you shouldn't eat "long" things (like green beans) or sour things (like pickles) because on this happy holiday you should only eat round and sweet foods. So, therefore, she prepared and I was forced to eat sweet honeyed carrots for the holiday meal despite the fact that we both knew that she and I hated them. Well, I don't hate them anymore, but I did when I was a kid probably because they were horrible and overcooked. Oh - and they had to be cut into rounds, obviously.
re: andrea rowe
I have started going to my local pita bakery that also sells challah and have been purchasing frozen braided challah in its' unbaked form. I keep it in the freezer until 4-5 hours before shabbat and then defrost it on a pammed cookie sheet, egg it and sprinkle seeds on it and then bake it at 350 degrees for approx. 25-30 minutes. The smell is unbelievably delicious and it just has that great shabbat smell!!!!!!!!!
re: Dvorahla
Are you in LA? I'm wondering where you buy the unbaked challah? That sounds wonderful!
re: JessWil
No, wish I were in LA. I am in Brooklyn, New York and the pita bakery is on Kings Highway accross the street from Holon Grocery.
re: JessWil
I've seen frozen unbaked Challah at the Ralph's on the corner of Beverly and Doheny. There's a small Kosher-ish frozen section in the aisle.
A friend is bringing brisket. I think I'm doing nut encrusted chicken breasts. Not traditional but easy for a crowd. I did a test run last night of a recipe from a Jewish holiday cookbook- chicken w/ olives, oregano and honey. I liked it but didn't think some of the people who are coming would like it as it's bone in. Also maybe too exotic for the crowd I'm entertaining. I'm gonna try to make kreplach. I have the chuck in the oven now roasting and have sauteed the onions. Later today I'll make the dough. They will go into the chicken soup. Challah, apples and honey. Probably a salad and green beans. Haven't figured out the potato dish yet. I'm going to buy some rugelach and maybe make apple cake.
re: twinmommy
I have been trying to replicate my grandmother's kreplach for years, without success. I have come close on the dough, but never the filling. I am almost certain she used chuck. Not sure if by "gonna try to make kreplach" you mean you're going to try to get it done or that it's a first, but I would appreciate your recipe either way. TIA
re: JRL
I meant that it was a first-time attempt. I made the filling today but the attempt at the dough was a disaster. I tried two different recipes- in each, my dough did not hold together, and I'm not enough of a baker to know what to add, etc. to get the dough right. So I'm going to use the filling for some of my matzo balls or try to find another dough recipe. Anyway, here's the filling recipe I used:
1 lb. chuck or brisket, 1 onion diced fine, 1/2 c chicken fat (I used olive oil instead), 1 t salt, 1/8 t pepper, 1 clove garlic, crushed. Cut the chuck into 6 pieces and roast at 375 degrees for 45 minutes. Saute onion in fat or oil until golden brown. Put meat and onion through meat grinder or food processor (I did until consistency of chopped liver that has a bit of texture to it- not totally pureed). Add s, p, and garlic and blend.
As for the dough recipes, one called for two c flour, two eggs, and 1 1/2 T water. This was way too dry. The next recipe called for 5 T water and was still not holding together. Could you provide me with your dough recipe? I'd appreciate it! I hope you can find a recipe to match your grandma's. I have a feeling though that it will be elusive as grandmas tend to have a special touch that makes everything taste just right. I'm still trying to get the right consistency on my grandma's split pea and ham soup.
re: twinmommy
I've never liked the consistency of the fillings I've tried, every one of which had an egg or two for about 1 lb of meat-too soft/mushy, rather than firmer like my bubbe's. Maybe not using eggs, as in your recipe, will yield the filling that I remember. I'm gonna try it, with chicken fat (that's the one ingredient I know she used)though not this holiday; I'm already way behind schedule.
I almost never bake and I hate working with dough. The recipe I used held together, but I found it somewhat hard to roll out (then again, I always do): 2 c flour, 1 egg, pinch kosher salt, 1/2 cup warm water. Make a well in the flour, add the egg in the center, then salt and warm water and mix well. Roll out 1/3 at a time. Not sure how different this is from yours - I think 1/2 c water is 8 tbsps. Maybe warm water is the trick?
I discovered from "The Gefilte Variations" that wonton wrappers make a very passable cheat (great recipe for using the chicken from the soup as a filling).
I often make Joyce Goldstein's wonderful Roast Chicken with Lemon, Orange, and Ginger (Pollo Arrosto All'Arancia, Limone, e Zenzero.) The recipe is available at epicurious.com:
This is a fantastic recipe that doesn't take long to prepare. Just make sure to use a real roasting chicken -- 5-6 lbs. And, although Joyce Goldstein uses fresh ginger in this recipe, she says that in Italy they use dried ginger, so that's what I use. Every time I make this, I have to give lots of pointers to the recipe.
Besides the apples/honey and round challah- I am making chicken soup, the traditional brisket- I always make them in advance to skim off the fat. I am making potato kugel, kasha varnishkas, honey carrots, green beans almondine, apple cake, honey cookies and mandel bread. I have made cornish hens glazed with orange juice and honey in the past. Happy New Year everyone
I haven't made a RH dinner in years, mainly because it hasn't fallen on a weekend, and working fulltime just makes it nearly impossible. It's just my husband and I, no kids, no family close enough to make it into an event, plus DH is not jewish. However, this year I'm going to try and do something.
I actually have never made a pot roast but I know my husband loves it, so I'd love this to be the entree. If anyone has a definitive recipe, I'd be eternally grateful! My mom used to do something with Lipton's onion soup mix, but I really HATED it.
re: sivyaleah
The recipe from The Mensch Chef is excellent. I don't think I'm allowed to post it here but if you e-mail me offline I'll send it to you.
re: rudykins
Is that a book? you can paraphrase. don't know you're email, but I'm interested- firstname.lastname@example.com
i'm going to a party but we're going moroccan also... my idea because i just spent a month there this summer.
i'm bringing chicken bastilla (i posted the recipe recently if anyone wants to try it)
and i'll probably make all kinds of moroccan salads: beet, carrot, eggplant, etc.
does anyone have a REALLY good honey cake recipe? i attemped one a few weeks ago and it was awfullllllllllllll...
re: junglekitte
I have a great honey cake recipe - more a honey chiffon cake than anything else. Lighter and less killer than most. I'll post it tomorrow.
re: chai18
Wow, haven't made taiglach in years. Maybe I'll do it for Purim. This year's menu is way traditional Ashkenazi.
Chicken soup with matzah balls (the kid loves 'em)
Gefilte fish (again, the kid loves it)
Brisket (made the night before and reheated before dinner, it's even better that way)
Kasha varnishkes
Honey Ginger-Glazed Carrots
Jewish Apple Cake (I know it's not really Jewish but I can't stand honey cake and this is a family favorite)
re: chai18
I'm too intimidated by the recipes. Boiling honey just sounds like it will totally ruin a pan. The reviews for the recipe on Epicurious aren't so great. Someday I'll try the recipe in The Complete Jewish-American Cookbook, which is pretty similar. Thank you.
The Zuni cafe chicken braised with honey and fresh figs is easy and really, really delicous. We serve it with spaeztle.
I've never liked honey cake, so I make an upside-down apple gingerbread instead. It's sweet and spicy and has a nice taste of fall. I'll post the exact recipe here if anyone wants it, but basically you melt butter and brown sugar in a deep cake pan, cover with sliced apples, and pour your favorite gingerbread cake batter over the top. When it's done, you invert it so the apples are on top. Delicious with whipped cream!
re: dixieday2
I have made that cake and it is terrific. Yummm!!!
re: dixieday2
Would love the recipe ... look forward to it.
re: dixieday2
I'm just bringing a dessert. Since I'm not a fan of honey cake either, I'm going to whip up a honey mousse and serve it with dried apricots roasted in vanilla and star anise syrup. Maybe a little cookie if I have time to bake.
I'd be run out of town on a rail if I made anything other than a traditional honey cake. This recipe comes from a temple sisterhood cookbook that was given to me at my bridal shower 30 years ago, and it's still everyone's favorite. Moist and richly flavored. Since it's made in a rectangular pan, the presentation isn't so great, and I've often wondered how it would come out in a bundt pan, but never had the nerve to mess with success. The very top surface has a wet/sticky texture--my husband hates it and cuts it off, while I think it's the best part and eat all his leavings--Jack Sprat and his wife, Rosh Hashanah style!
1 c. sugar
3 eggs
1 c. honey
1-1/2 c. oil (I add a smidge more than that)
1 c. strong coffee
1 tsp. cloves
1 tsp. cinnamon
1 heaping tsp. baking soda
2 tsp. baking powder
3 c. flour
Preheat oven to 300 degrees. Sift together all dry ingredients except sugar. Beat eggs, sugar, honey and oil together. Gradually add dry ingredients and coffee alternately. Pour into greased 11 by 14 inch Pyrex pan. Bake 40 to 50 mins., checking for doneness with toothpick after 40 mins.
Here's my honey cake recipe. It makes a large, light cake - and yes, it contains honey. I like the fact that it's not too heavily spiced so that the flavour of the honey actually comes through. I think honey cake is one of those you-either-love-it-or-hate-it things.
Honey Chiffon Cake
4 eggs
1 cup granulated sugar
1 cup vegetable oil
1-1/2 cups honey
3 cups all purpose flour
3 tsp. baking powder
1/2 tsp. baking soda
1 tsp. cinnamon
1 cup cold coffee
Preheat the oven to 350o F.
In a large mixing bowl, beat the eggs well with an electric mixer. Add the sugar and continute beating on high speed until light and creamy. Add the oil and honey, beating at medium speed until well blended.
In another bowl, stir together the flour, baking powder, baking soda and cinnamon. Add to the egg mixture alternately with the coffee, beating after each addition. Pour into an ungreased 10-inch tube (or angel food cake) pan. Bake for 15 minutes, then reduce the heat to 325o F and continue baking for 60 minutes or until browned and the cake tests done when poked with a toothpick.
Remove cake from oven and invert the pan over a wine bottle or something. Let cool completely before removing from the pan.
Makes one large cake.
re: Nicole
I adapted this brisket recipe a few years ago from a recipe for short ribs. Everyone loves it and it's now a standard. Since I managed to leave the honey out of my honeycake recipe, I'll be extra careful not to leave the brisket out of this one!
1 brisket (size doesn't matter much for this recipe, honest)
1 tbs. olive oil
2 large onions, quartered
1 8-1/4 oz. can pineapple chunks (with liquid)
1 14-1/2 can beef broth
1/2 c. bottled chili sauce (i.e., Heinz)
1/4 c. honey
3 tbs. Worcestershire sauce
4 garlic cloves, chopped
Preheat oven to 350 degrees. Heat oil in heavy, oven-proof pot over med.-high heat. Salt and pepper brisket and brown well on all sides. Add remaining ingredients; stir to combine and coat meat. Cover and bake in oven till very tender (obviously, time will vary with size of brisket), basting occasionally. Remove brisket and let rest 10 mins., then slice against grain and layer slices in a pan (I use a Pyrex baking dish). Remove most of the solids from the liquid in the pot and puree them with some of the liquid in a blender; then add back to the pot, stir to combine, and pour all over the meat slices. At this point, I usually refrigerate till the next day, then cover pan with foil and reheat in oven till warmed through. Serve with pan liquid on the side. Meat should be thoroughly soaked in the liquid while reheating and when served.
re: Nicole
Definitely make it the day before. Slice before you refrigerate it in the gravy. Bring to room temp before reheating gently. It tastes better reheated and leftovers freeze well.
Really easy and yields a a delicious, non-exotic tasting, brisket. Quantities depend on size of brisket and your pot.
Use first cut (also called single brisket). Season with salt,pepper. Brown on all sides in a heavy pot, fat side first. Cut a few onions, peeled potatoes and carrots into large chunks. Remove meat from pot. If a lot of stuck bits, deglaze with a few tablespoons of beef broth or water, otherwise no liquid is necessary. Put all veggies on bottom of pot, put meat on top. Start on high heat, then cover and reduce heat to low (or put into 325 oven). Cook slowly - checking periodically to make sure nothing is boiling or sticking, turning meat over every 1/2 hour or so- for a couple of hours or more, until meat is soft.
Remove meat. Remove the veggies separately. After you have removed fat from liquid, add veggies back in, a very little at a time, and using an immersion blender (or regular blender or even a potato masher), puree, continuing to add veggies (or not) until gravy is consistency you like.
re: Nicole
Everyone loved this one of Emeril's, however, I adapted it to use only the 4-5 lb flat cut portion. It was not spicy
re: Nicole
Hi Nicole,
I am hosting two dinners- Friday and Saturday. I have a particularly large crowd on Saturday. Here are my dinners and a brisket recipe follows: (see timing of when I make it)
Friday Dinner:
-BBQ'd Boneless Beef Miami Ribs (in a teriyaki sauce- I grill them during day, cover and reheat before dinner)
-Boneless chicken with garlic, dates, honey and rosemary and thyme. It was in the Toronto National Post newspaper this weekend (Bonnie Stern recipe) and sounds wonderful.
-Chicken soup with noodles
-Roasted Root vegetables (Beets/ Carrots/Parsnips with EV Olive oil, sea salt and rosemary)
-Mini roasted yukon golds marinated in soy sauce, sea salt and a bit of olive oil
-salad with baby organic greens and fennel in a honey balsamic vinagrette garnished with Terra sticks
Challah- baked from frozen dough. A brand called Lenchner's is available in Canada and comes in plain, whole wheat or raisin. I have seen Ungers, but never tried.
Peach/Plum pie and fruit(brought by guest)for dessert.
Yarden Cabernet Sauvignon
Sat Dinner (Ideal for big crowd- minimum time to get it all together after synagogue)
-Brisket with potatoes and carrots (made Thursday)
-Sweet and sour turkey meatballs (baked in a tomatoey/sweet and sourish sauce with crushed pineapple). Made Thursday or can be made ahead and frozen)
-Gefilte fish (made Thursday from frozen Ungers gefilte loaves)
-salad with baby organic greens and fennel in a honey balsamic vinagrette garnished with Terra sticks
-caesar salad and chicken fingers (lots of little kids-made ahead and re-heated)
- Steamed green beans with lemon and garlic(Interesting about "long" comment-never heard that-I learn so much on Chowhound)
-Noodle kugel with sauteed chopped shitake mushrooms
-Fruit and desserts being brought (pareve choc cake, apple pie)
Yarden Cabernet Sauvignon
Brisket recipe (making Thursday am)
1 large single brisket (8-9 lbs)
Steak seasoning spice (Hy's or Lawry;'s with no MSG)
Lots of Fresh chopped garlic
Crisco shortening for browing meat
2 cans Canada Dry ginger ale (not diet)
Carrots peels and cubed, Yukon gold potatoes peeled and cubed, chopped onions (about eight)
Liberally season meat on all sides with seasoning salt and rub in fresh garlic to make a paste.
In Dutch oven on top of stove, melt crisco (you do not need a lot)and brown meat on all sides being careful not to burn garlic.
When meat is browned on all sides (A pitchfork is very handy to turn meat) cover with chopped onions and pour ginger ale on top of meat.
Put in pre-heated 300 degree oven, uncovered for 45 minutes. Cover and cook for additional 30 minutes. Add carrots and potatoes and immerse in liquid around brisket and cook an additional 2 1/2 hours covered. It should be very soft with that wonderful stringy consistency. Let Cool, and refigerate overnight.
Next morning, being careful to reserve all juice skim fat. Take meat out, skim additional fat that is in liquid and slice meat acrossthe grain(electric knife is very handy). Put meat back in juice and immerse totally. This is critical for yielding moist brisket. Put potatoes and carrots in separate bowl with some juice to cover and cover and refrigerate. Next day, reheat before servingputting carrots and potatoes in with sliced meat, covered at 350 degrees around 30-40 minutes. Note leftovers freeze very nicely in juice in Ziploc bags.
Good luck to all of you in your Rosh Hashana cooking and have a happy and healthy new year!
I have to come up with different kosher menus for four meals because we are religious and keep both days!
I think we will do both night meals as meat and the day meals as dairy....
re: marissaj
marissaj i'm very curious to hear what you're making, can you please post your menus?
re: ddelicious
Hey Guys..
Well, my husband is a chef, and we seem to always have a huge crowd ( we live in Israel and are newly married with lots of other anglos around us who also dont have family here, so we are popular ones to make meals!).
We also do 7 specials foods- DH is sefardi- of dates, pumpkin, leeks, beets, black eyed peas, apple, pomegrante and fish, which have to be main food items for both Fri night and Sat night.
If anyone has any good ideas for black eyed peas, please pass on...
Here we go- please ask me to post any recipes you want!
Friday Night:
-Apple Pomegrante Salad
-'Fake' Chicken Soup with matza balls (I am veggie)
-Chicken with Pomegrante Syrup and Mint
-Chicken Popcorn with honey-mustard sauce
-Sweet Roasted potatoes- delicious- roasted in duck sauce, apricot jam and assortment of spices- always our most popular dish!
-Roast Potatoes with Rosemary
-Apple/ Honey/ Raisin Noodle Kugel
-Mixed rice and wild rice with toasted almonds and cranberries
-Leek Fritters
-Pumpkin Muffins
-Honey Cake and some type of cookies
Sat Lunch:
-Caesar Salad with Garlic croutons and Veggie Chkyn strips
-Mushroom Quiche
-Potato Kugel (not the best mtach I know but sooo yummy!)
-Ginger Pound Cake
Saturday Night:
-Terra Chip Salad- our favourite!!
-Israeli Salad
-Leek Croquettes
-Sweet/ Sout Meatballs
-Carrot Soup
-Roast Turkey with honey- pomegrante glaze
-Veggie hotdogs in Puff Pastry
-Again the so popular two kind of roasted potatoes
-Pumpkin Muffins
-Roasted Cauliflower
-Honey Cake and some kind of cookies
Sunday Lunch
Still deciding if we are doing dairy or meat!!!
Sorry for long post people....
re: marissaj
I'd love your recipes for apple/pomegranate salad, matbucha, pumpkin muffins, terra chip salad and ginger pound cake.
re: pescatarian
-Terra Chip Salad- the is based on a recipe from the Kosher Palette
1 head romaine
3 cucumbers, peeled and cubed
1 half small red onion chopped
1 six ounce bag terra chips
1/2 cup pecan nuts
1/4 cup pine nuts
1/3 cup red wine vinegar
1/3 cup oil (I use sunflower)
1/4 cup sugar
2 heaped tablespoons ketchup
Cut up all vegetables, put in bowl.
Take terra chip bag and crunch up into either medium or small pieces depending on your preference.
Add nuts.
Pour on dressing. I usually leave dressing on the side because the chips go soggy very fast...
Matbucha- sorry but I but it in a tub from the sotre- doesnt taste as good as store bought I found when I tried
to make it!
Apple Pomegrante Salad
1 head lettuce
1 poemgrante, seeded
1 green apple, chopped
1 1/2 tbp poppy seeds
1/2 small onion chopped into small cubes
2 tbsp toasted pumpkin seeds
1/3 cup vinegar
3/4 cup sugar
1 tsp salt
1 tsp dry mustard
1 cup veg oil
Ginger Pound Cake- found this on southern living and its delicious!! I keep milk and meat separate though, so instead of milk I use non- dairy creamer. I also use Glace ginger instead of crystalized ginger cause I prefer the tast, but I am positng the original recipe for you.
3/4 cup milk
1 (2.7-ounce) jar crystallized ginger, finely minced
2 cups butter or margarine, softened
3 cups sugar
6 large eggs
4 cups all-purpose flour
1 teaspoon vanilla extract
Vanilla ice cream
Garnish: crystallized ginger
Cook milk and ginger in a saucepan over medium heat until thoroughly heated (do not boil). Remove from heat, and let stand 10 to 15 minutes.
Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating 5 to 7 minutes. Add eggs, 1 at a time, beating after each addition just until yellow disappears.
Add flour to butter mixture alternately with milk mixture, beginning and ending with flour. Beat at low speed just until blended after each addition. Stir in vanilla. Pour batter into a greased and floured 10-inch tube pan.
Bake at 325° for 1 hour and 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan, and cool completely on wire rack. Serve with ice cream, and garnish, if desired.
Pumpkin Muffins- I use 1 tsp ginger, add an extra 1/2 cup of white sugar,and do not use raisins or nuts. I am positing the original though.
* 2 cups flour
* 2 teaspoons baking powder
* 1 teaspoon baking soda
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground ginger
* 1/2 teaspoon salt
* 2 cups pumpkin puree
* 2 eggs
* 1/2 cup brown sugar
* 1 teaspoon vanilla
* 1/4 to 1/3 cup raisins, optional
* 3/4 cup chopped pecans or walnuts
Into a large bowl, sift flour, baking powder, baking soda, cinnamon, ginger, and salt. Toss lightly with a fork. In separate bowl, combine pumpkin, eggs, brown sugar, and vanilla; stir well.
Make a well in center of dry ingredients; pour in pumpkin mixture. Add raisins, if using, and chopped pecans; stir just until ingredients are moistened. Do not overmix. Line 12-cup muffin tin with paper liners or grease well and dust with flour. Fill the about 2/3-full with the pumpkin muffins batter and bake at 400° for 20 minutes. Remove pumpkin muffins and cool. Makes 12 pumpkin muffins.
re: marissaj
re: marissaj
Marrisaj: First of all, mazal tov on your marriage!
I am very interested in your recipes for Chicken with Pomegrante Syrup and Mint-- I bought some pomegranate syrup, and haven't used it yet--and the Sweet Roasted potatoes, which I would love to make for my teenaged son who loves potatoes.
By the way, Joan Nathan has a good recipe for Matbucha in her Foods of Israel: but it does take some time to make.
Thanks so much, p.j.
re: p.j.
Thanks for the mazal tov!!
Sweet Roasted Potatoes- always a sure, sure winner- people come to our house hoping to get them, and they are always requested when we go out somewhere!
6 potatoes - cut into 6 or so pieces
1/4 cup oil
2 tbsp duck sauce (I use Golds Spicy Garlic)
2 tbsp apricot jam
2 tsp garlic powder
2 tsp black pepper
2 tsp paprika
1 tbsp soy sauce
There should be enough sauce to cover the potatoes well, and I find that sometimes the above recipe for the sauce does not make enough- if this is the case i add some more of eveyrthing to make more sauce, as the sauce burns off a little when cooking.
You simply put potatoes and mixture for sauce in a bowl, and mix very well.
I always use an aluminum pan to make these as they are extremely sticky and make for hours of soaking and cleaning a regular pot. I also spray Pam over the aluminum pan.
Bake these at 350 for an hour, turning over frequently. They will get extremely dark on top, and sauce int he corners may bur
n which is fine and normal, just dont let potatoes burn. When ready they are an extremely dark brown and potatoes are very soft. Delicious!!!!!
The chicken pomegrante recipe we use is from a Kosher Palette 2.
6 chicken breasts(or whole chicken cut into 1/8 with skin)
3 cups pomegrante juice
2 cups pomegrante syrup
8 garlic cloves, roughly chopped
1/4 cup fresh mint, plus extra for garnish
1/8 cup ground black pepper
2 tablespoons margarine
Place chicken in ziplock bag, cover completely with pomegrante juice, syrup, garlic, mint and pepper.
Marinate at least overnight or upto two nights. Shake the bag every so often.
Preheat oven to 350 degrees, remove chicken from marinade, and place marinade in a pot. set pot aside.
In another pan heat margarine over a high heat. Add chicken, skin side down. Sear chicken 4-6 minuteso r until skin is crisp. Skin may seem like it is sticking, but will come away once it perfectly seared.
Place pot with marinade over medium flame and boil about 30 mins, until it reduces by at least half and is syrupy- do not allow it to burn! Skim continously to remove chicken pieces from mixture.
Put chicken on a baking pan. Bake chicken, skin side up, for 40 mins or until cooked through. Then, drizzle with pomegrante/ mint sauce.
Let me know how the recipes turn out for you?
Marissa :-)
re: marissaj
Thanks, Marissa! I will report back.
I have just a couple of obsessive questions. What kind of potatoes do you use? Have you ever tried this with sweet potatoes, or do you use plain bakers? Do you use a sweet paprika?
I will see if we can get some pomegranate juice. I got the syrup in an international grocery store. Is spearmint what you use? I always assume that is what is meant when recipes call for "mint". (I have lots of lemon mint, which I like to use in tabouli.)
Have a healthy and happy and peace-filled New Year.
Shana Tovah, p.j.
re: p.j.
Hi P.J!
The recipe calls for red skinned potatoes, but I have always used regular idaho potatoes and they come out great- the sauce is so strong that honestly red/ regular skinned potatoes have no bearing. I use sweet paprika, and if you like a spicy touch you can add cajun etc.. they are very versatile!
I think pomegrante juice has become much more available- i am english and i know you can find it in both refridgerated drinks, and in boxed concntrate drinks in the sotres back home- not sure about the states though- if not in the international grocery, perhaps in a health food store?
Spearmint is the herb i meant :-)
Shana Tova :-)
re: marissaj
Thanks for being so helpful and patient with me, Marissa!
I understand what you mean about the strong sauce making the potato variety irrelevent.
We will be having the potatoes tomorrow night with the simple roast chicken with lemons.
The pomegranate juice is on the shopping list--we will try the recipe Sunday or next Shabbat (depending on the leftover situation!)
Last night I made my mother-in-law's Date Chip Cake, fairly decadent, and traditionally a Channukah favorite. Tonight I am going to try a recipe for a plum tart, using small Italian plums.
We are having brisket when friends join us on Shabbat afternoon: my husband likes to make Joan Nathan's "Friday Night Brisket" with many cloves of garlic.
Thanks again, P.J.
re: marissaj
Hello Marissa,
The potatoes came out extremely spicy. I liked them, but the kids did not. The potatoes were a bit mellower when I reheated them for yesterday's lunch. I can pinpoint two problems we had: my dh bought the only duck sauce in the store: Gold's Hot and Spicy: it was very. Also, he bought apricot preserves instead of jam. I let my 13 yoa daughter mix the sauce while I washed & cut the potatoes. I think she used heaping spoonfuls of pepper, etc. I added some peach jam, and more of the apricot preserves, thinned with some water about 1/2 way through the cooking process, both to add a little sweetness and moisten the potatoes, which seemed to be getting dry. I didn't cover them when I baked them, but I did for the reheating yesterday. Next time, I will use the right duck sauce, or adjust the other ingredients more carefully. As I said, I liked them, and our guests yesterday did as well.
I plan to make the pomegranate chicken this Friday.
I was so full on Saturday afternoon that I had to lie down on my bed for 2 hours before I felt better!
Thanks, p.j.
re: marissaj
do you think your recipes marissaj are good for Passover as well. I got huge compliments on the potatoes last year.
re: marissaj
Sorry to resurrect a year-old thread, but if you're still out there, marissaj, could you post the recipe for the Chicken with Ponegranate Syrup and Mint?
re: rockycat
The recipe is in marissaj's post of Sept.20 at 1:30 p.m. I did not get around to trying it last year, but I will give it a go this year.
Also, please note the thread re. the potatoes. We purchased the HOT Gold's duck sauce as it was the only kind at our grocer. We love spicy food, but this was way too hot, even for the potato loving teen. The large jar sits in the back of the basement fridge. I guess I will throw it out at some point!
Shana tova! p.j.
re: rockycat
BTW, a great use for extra mint is a grilled fattoush salad that's on Epicurious' Web site. I've been making variations of it all summer, and the mint is a key part of it.
re: marissaj
Any ideas for pre-Yom Kippur fast? I'd love to hear.
re: sherry f
I've always heard to choose a meal that will keep you feeling full & that will not make you hungrier- like trying to avoid salty foods.
re: pamd
We've had the chicken out of the chicken soup in the past. We've also had chicken w/ forty cloves of garlic, which doesn't really provoke thirst or hunger as you might think it would. Some folks like to eat lots of potatoes or rice, which they think keeps them filled until the break fast.
re: sherry f
Hi Sherry-
I think we are making either nutroast or veggie scotch eggs.
We will probably have some kind of pasta salad or rice, a green salad and roasted poatoes.
Last time I did Tisha B'Av - the really long fast in the middle of the summer- and I fasted on some really yummy potatoes, rice and a dish called 'nutty burgers' which are delicious.
Again, if anyone wants recipes for any of the above, feel free to ask!
re: marissaj
Thanks Marissa. We always have meat before the Yom Kippur fast and dairy to break the fast. Your pre-Tisha B'av recipes sound great, but then you can't have meat then either. I am trying to come up with a quick and easy chicken recipe that is tasty but not salty. I think if the honey/date/garlic one I try for the first night of Rosh Hashana is good, a repeat may be in the cards. We always have chicken soup with noodles, brown rice, a piece of challah and steamed green beans, tea and a piece of honey cake.
I would love the nutty burger recipe it sounds great just to have anytime.
re: sherry f
Hi Sherry-
DH does not like dairy at all, so I usually have a parve meal like nutroast, whilst he makes himself some kind of chicken pasta dish if we going for meat meals in the evening.
Here is the recipe for 'nutty burgers' (sorry is all in oz cause I am english and got it from my mom!):
4 oz chopped mixed nuts
6oz ground hazelnuts
3 tbsp boiled cooked rice
1 onion
2 eggs
2 tbsp tomato puree/ paste
1 or 2 oz cheese
extra cheese for sprinkling
salt and pepper to taste
Saute onion.
Mix all remaining ingredients and cooled down onion together- sould be able to form patties and be a little bit sticky.
wet hands and form into balls, place on well geased baking tray.
Sprinkle top with a little extra cheese (I usually also add sunflowers seeds/ pumpkin seeds or pine nuts depending on what I have available for a nice little extra touch)
Cook in pre heated oven at 200 degree C
I always thought briskett was for Hannukah?
My family is Italikim, but our guests are Ashkenaz, so it's a mixture of all cuisines depending on who's bringing what:)
Chopped liver, pickles
Round challah, apples, honey
Chicken with almonds & raisins
Some sort of steamed green
Saffron rice
There's something else here I'm forgetting
Italian plum tart
re: ddelicious
Taglach should have been spelled "Taiglach" and it's technically little pieces of fried dough dredged in honey. I don't think all that many people make it anymore. I don't really like it all that much. Italians make a version called Ceciarchiata with almonds and hazelnuts although I've also seen it with those dreadful marachino cherries.
I'll post the chicken dish tomorrow.
re: chai18
This recipe is pretty good and very easy. The hardest part is "burning" the honey - people seem freaked out my that.
3 large eggs, slightly beaten
2 cups unbleached all-purpose flour
1/2 teaspoon salt
1 cup vegetable oil or olive oil
1 cup honey
1/2 cup toasted and coarsely chopped hazelnuts
2 teaspoons grated lemon zest
1 tablespoon lemon juice
1 cup toasted and coarsely chopped almonds
Put the eggs, flour and salt in a bowl; stir to make a soft dough. Turn the dough out onto a floured surface and knead it for a couple of minutes. Shape it into a ball, flatten it with your hands and sprinkle it lightly with flour.
Roll the dough out to a rectangle about 1/4-inch thick. With a sharp knife or pizza cutter, cut into 1/4-inch-wide strips and dredge these in flour. Then cut the strips into chickpea-size bits and again dredge with flour to prevent them from sticking to each other. Scoop up the bits in a large sifter to remove the excess flour.
Heat the oil in a small saucepan or wok and fry a handful of the bits at a time until lightly golden, stirring so that they are an even color. Drain on paper towels and cool. (You can also bake them, 1/3 at a time, on an ungreased cookie sheet on the middle rack of a preheated 400-degree oven for about 7 minutes).
In a 6-cup, heavy casserole, bring the honey to a boil and simmer over moderately high heat for 3 minutes. Add all the dough balls, the toasted and chopped hazelnuts, and the lemon zest and lemon juice. Cook over lower heat 7 minutes longer, stirring constantly.
Spread the toasted almonds over an oiled round serving platter and pour the hot mixture on top. Let it settle for a few minutes. When the mixture is cool enough to be handled, shape it into a circle with the help of a spoon and your moistened hands. Let it cool thoroughly at room temperature (it will harden a little).
I hate honey cake, so for dessert we've started doing having a tart apple pie with ice cream (the least sweet brand we can find, I forgot the name) drizzled with honey.
Last year, one of the guests had a new ice cream machine that she was having fun with, so she made a ginger ice cream that was phenomenal with the pie and good with a little bit of honey over the top. Unfortunately, since I don't have an ice cream maker I never got the recipe.
ok, finally got the menu done. decided to go with a fish main since i'm doing the second night and we're having brisket etc the first night.
app: butternut squash and apple soup
main: two types of fish, one morrocan with chickpeas and one plain baked salmon.
sides: tzimmis, roast baby potatoes, and green salad
desert: apple pie
Brisket with fennel, mushrooms, potatoes and onions. Probably a salad. Wine and bread, of course. Figure I'll leave dessert to a guest (well, except the ol' apples and honey bit). I needed to do something easy that I could cook in a crock pot all day. Wife'll be on a business trip and I've a 7 month old to take care of (he'll be having mashed potato with applesauce - baby latkes, baby).
I was intrigued by the dumpling recipes from Joan Nathan in today's NYT, at http://www.nytimes.com/2006/09/20/din...
In her discussion of the Iranian gundi, a chickpea-and-ground chicken dumpling (and not to be confused with Solomon Gundy, of recent discussion on this board!) she mentions that they were simmered "in a soupy chicken stew spiced with turmeric". Sadly, no recipe for the soupy stew was included. Any ideas?
re: Helen F
I looked up the Gundi recipe last night: it is from Joan Nathan's "Jewish Cooking in America", pp.129-130. The soup recipe is there as well. It sounds good. I don't know that I will have time to type it into a message today. You can probably get the cookbook from the library.
Shana Tovah, p.j.
re: Helen F
Wanted to report back - our library did indeed have the book. It's lovely - I want a copy to keep.
Thought I'd post/paraphrase the soup recipe here, for the convenience of anyone who sees this later on. It looks like a recipe for a straight-ahead soup, not a "soupy chicken stew" as she characterized it in the Times. In any case, both are chicken-y, soupy, and flavored with turmeric, so close enough!
You start by boiling a 3-lb, cut-up chicken in water to cover. Remove the froth that accumulates, then add 2 peeled, quartered onions, two sliced green peppers, a crushed clove of garlic, S&P to taste, and 1/4 teaspoon of turmeric. Simmer 45 mins or until chicken is done.
Cool & strain the soup. Reserve the chicken and around 10 cups of the broth. Cut the chicken into bite-sized pieces. (remove the skin and bones).
When it's time to cook the dumplings, bring the soup to a boil, add the dumplings and simmer them covered for 15-20 mins. Then add the chicken and 1/2 C chickpeas, simmer another 5 mins.
Looking forward to the cold weather!
No problem at all P.J-
How did all the food turn out? Mine was good, but feeling so so bloated now!!
Marissa :-)
On Erev RH DH and I are going to our friend's. She is cooking cornish hens in honey and orange with a multi grain rice dish and green beans w/shitake and some other veggies. I am having a crowd on the Friday afternoon of the second day . It will be a buffet with mushroom pate as an appetizer along with olives and maybe almond stuffed dates. Any other easy appetizer ideas? I am making stuffed cabbage (1st time, wish me luck!), roast turkey - my sister is making a 2nd one, we're having a crowd - tsimmes, kashe varnishkes, roasted cherry tomatoes, some kind of greens - either broccoli or green beans or escarone and honey cake, apple cake, apples and honey and round challah of course w/honey. Pomegrantes too.
Pre-Yom Kippur I will make the chicken soup for my friend. The same friend is making the pre-fast dinner. She is making roast chicken, the Union Square mashed sweet potatoes (w/balsamic vinegar and spices - to die for!) and other accoutrements. Luckily someone else is making the break fast tho I will figure out something to bring I'm sure.
I'm over brisket. Planning to go Mediterranean YUMMM
My plan so far:
Leg of lamb
Veg entree (stuffed eggplant? Southwestern style tzimmes stuffed in chiles?)
Mashed sweet potatoes
Roased asparagus
Challah, apples/honey - of course
Plum torte, apple & rhubarb crisp
HIGHLY RECOMMEND plum torte: http://www.epicurious.com/recipes/foo...
I'm trying to go lighter and healthier for Rosh Hashana, too. Here's my menu:
Hors D'oeuvres: Hummus, babaganoush, tabouli, chopped liver, crudities and cheese (well, it's not *all* light and healthy!)
At Table: Apples and honey (of course!)
Chicken soup with matzo balls (but it's not Passover! I say. I want matzo balls anyway, my husband replies.)
Standing Rib Roast (for first night. Turkey and brisket the next night)
Poached Salmon
Roasted beets with goat cheese and hazelnuts
Swiss chard with raisins and pine nuts
Roasted butternut squash, sweet potatoes and pumpkin with onions, bell peppers and rosemary
Roasted new potatoes
Stuffed zucchini boats with feta cheese
My Mother-in-law's carrot ring
Honeycake and apple cake
Cookies and mandelbread
re: pixellle
How do you prepare the beets, goat cheese and hazelnuts. I think that sounds Fab!
re: pixellle
just curious how do you slice and plate the apples and honey? I want o have them out as well.
Scarily, the menu isn't that different from what I wrote last year:
Chopped liver, pickles
Round challah, apples, honey
Chicken with almonds & raisins
wilted cucumbers in sour cream dill sauce
Rosemary and garlic roasted new potatoes
potato pea curry
Italian plum tart
Bavarian apple torte
I'm not making the taiglach this year. Just too busy.
Who knew Jews would be talking about food? I'm kidding of course. I've got a J. Nathan book and to me most of the recipes seem way more trouble than they should be. I can do a fine Challah, but what dishes are good and somewhat non time consuming to make in a kosher household for major holidays? I can do a good noodle kugel thanks to a recipe in Matzoh Ball Gumbo. I don't care whether they are symbolic of a certain holiday or not. I mean I love the taste of fresh gefilte but it seems so troublesome when I see the recipe. Is there a recipe trader on this site? :-p
re: burgeoningfoodie
Try adapting some of the recipes for a crock pot. It isn't the high holidays in my family without brisket and it's always made in the crock pot. I tend to look more to my Gil Marks cookbooks when I want to make something. I love Joan Nathan recipes, but it seems like a lot of my standby recipes come from Gil Marks.
re: TampaAurora
Holy Moly when seeing this tread bumped I was worried the holidays were really early this year.
For non time consuming dishes I always think of braised meats. Sure they do take time in the oven to cook but you can be out doing something else so they don't consume my time.
re: scubadoo97
Thanks but
1. No crockpot
2. No Kosher Meats around.
re: burgeoningfoodie
You're in the Triangle, right? Kosher poultry (frozen) is available at BJ's most of the time and kosher red meats can be ordered through Beth Meyer and, I think, Shaarei Israel (Raleigh) and Chabad in Durham (Rabbi Bluming). Around Passover, the kosher grocery/butcher in Charlotte may do a delivery. There is also a kosher coop with a pretty broad meat selection that delivers to Raleigh. Call Shaarei for the contact information of the person who coordinates it.
Not easy to find kosher meat here but definitely possible if you're determined.
re: rockycat
I've seen the order forms when the High Holidays come about. I guess I just never put much thought into it. I know that CostCo has empire chicken (as well as Kosher Pastrami for sandwiches) and so does Trader Joes (as well as Kosher ground Turkey meat). I also realize that Kroger has Kosher ground beef, stew meat and burgers. Not sure if the price is right though.
re: burgeoningfoodie
What is everyone making this year?
re: jackiec
Gone to Long Island but may make a honey cake while there.


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text:
Product Information
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ST. PETERSBURG, Fla. – Erik Bedard gave up one hit in six shutout innings, James Loney had three hits and drove in two runs, and the Tampa Bay Rays broke a four-game skid Saturday night with a 7-1 victory over the Cleveland Indians.
Winning his second straight start after 15 consecutive starts without a win, Bedard gave up a double to Ryan Raburn in the second inning, Cleveland's only hit until Lonnie Chisenhall led off the ninth with a single off Grant Balfour.
Juan Carlos Oviedo took over in the seventh for Bedard (2-1) and pitched two perfect innings.
Zach McAllister (3-3) gave up eight hits and five runs in 4 1-3 innings for the Indians, who had won four straight. McAllister is winless in four starts since winning three straight.
David DeJesus drove in Tampa Bay's first run with a two-out single in the third.
The Rays made it 3-0 in the fourth when Loney's first hit was followed by Wil Myers' double and the first of two sacrifice flies by Matt Joyce. Yunel Escobar drove in the second run with a two-out single.
Raburn drove in the Indians' run with a sacrifice fly in the ninth.
Ben Zobrist had two hits and scored twice for the Rays, who had lost six straight home games.


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|23rd of September 2009 (Wed)
Senior Member
Join Date: Jan 2008
Location: Vancouver, BC
Posts: 1,252
Review: Photo Clam PC-44NS Ball Head
Hello, it's me again; you're friendly neighbourhood reviewer. Ok, well not really since I've only done two reviews, but still I'm here again to review the Photo Clam PC-44NS ballhead. Kerry Thalman at Really Big Cameras asked if I would be kind enough to do a review on this new ball head from Photo Clam since he really liked my previous review on the set-up I currently own, and purchased from him earlier in the year. You can see that review here: http://photography-on-the.net/forum/....php?p=7645025
Anyways, on to the review. Since I own another Photo Clam ball head, but one model down, I thought it would be a good idea to compare these two side-by-side. Most people are going to think about purchasing either one of these two since they are very similar, so I think it's a good fair comparison.
On the left is the Photo Clam PC-40NS ball head mounted on my Feisol CT-3442 tripod, and on the right is the PC-44NS. As you can see, the red colour of the 44NS really stands out and personally I think it makes the ball head look sweet. I really wish I had the option of ordering a colour when I bought mine.
Just showing off the 44NS compared to the 40NS in beautiful sunset glow!
Here I am showing just how much larger the clamping part is on the 44NS compared to the 40NS. Not needed as far as I am concerned, but it's nice to have a bit more surface area clamping down I guess. The Arca system is so good though that there is absolutely no difference in holding power between the two. Both are amazing!
This image should illustrate the size difference not only in the mountain base, but the adjustment knobs. The panning knobs are exactly the same so far as I remember, but the ball head knob is noticeably larger on the 44NS. Does this matter? Eh, who knows really. For me I feel the 40NS' ball head knob is a good size, so any larger isn't really "needed" but if it's there then why not. I didn't notice any difference in "precision" having the larger knob - which is really the only thing you might notice since there's a larger diametre for a turning circle.
As you can see by this image, the head is fully Arca-Swiss compatible. Meaning you can use any L-bracket from Kirk, RRS, etc. This is a major feature in my opinion to look for in any professional level ball head.
Ok, so now that I've done some product shots to show how awesome this ball head looks, I'll talk a bit more about how it performs and back this up with some image crops.
So I've been using this ball head for almost two months now, switching back and forth between the 40NS and the 44NS. I wanted to see
if I would miss using the 44NS since it's larger, or if I would miss my "smaller" 40NS ball head. Honestly, I did notice a difference
from the first time I used the 44NS. The larger ball is a slight bit nicer to move around, but I've never had any problems with my 40NS
so I don't see this as any issue that would make me buy the 44 over the 40.
I really couldn't tell much difference in vibration control between the two when I had my Tokina 11-16mm, Canon 24-105, or Canon 55-250 lens on.
They both handled all those focal lengths really well and quite equally. I knew if I really wanted to push the limit and test them I needed to mount my
Sigma 150-500 Bigmos! I mounted the lens to the head via the tripod collar and I did some testing.
Both ball heads held this lens VERY securely. Once the ball heads were locked down there was no droop, even when the head isn't perfectly level. This impressed
me a lot.
I'm not going to post a million crops, because well frankly I don't care enough to spend that much time, but I did take a lot of comparison photos and then I
took the best ones and did some crops of those.
Here they are. First image is the Sigma mounted on the PC-40NS at approximately a 30-40 degree angle looking upwards.
Next up is the Sigma again mounted exactly the same way as before on the PC-44NS.
Is there a difference? Yeah, but not much and going through all the other images I shot I can say with confidence these are basically equal ball heads. The 44NS
will handle the vibrations a little better, meaning it'll kill them a bit sooner, but not enough to make me want to buy it over the 40NS.
Basically what I did was a gave the camera a light smack and looked through the viewfinder to see how long it took for the vibrations to die down. On the 40NS it took
roughly 5 seconds, whereas the 44NS it took approximately 3 seconds. This is not scientific by any means, but there was a noticeable enough difference for me to see
using this method. The images above were taken after I saw that vibrations had stopped. So, I took the first image 5 seconds after the smack, and the second image
3 seconds after the smack.
My final thoughts on this ball head are that it's a superb product and well deserving of the professional name it carries. Photo Clam make some extremely well engineered
ball heads that rival the other top ball head manufacturers.
My site: www.millionflame.com
Gear: 7D - Zeikos Grip, Rebel XTi/400D - Opteka Grip, EF 24-105mm f/4L, EF 100mm f/2.8L MACRO, EF 50mm f/1.8 (Nifty Fifty), EF-s 55-250mm (Nifty Two-Fifty), Tokina 11-16mm f/2.8, Σ 150-500mm (Bigmos), Σ 35mm f/1.4, Σ 85mm f/1.4, Feisol CT-3442 CF Tripod, Photo Clam PC-40NS Ball head, 580 EX II Flash
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Senior Member
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Location: North Carolina
Posts: 1,264
Re: Review: Photo Clam PC-44NS Ball Head
Great review MrGreen. Thanks for the info last month as well. I bought my Feisol and Photo Clam from Kerry after talking with you. Took it to Alaska for my first trip. Amazing tripod and ballhead. Thanks for pointing me in the right direction.
Canon 5D Mark II & 50D with 17-40, 24-105, 100-400, 50 f/1.4, 100 f/2.8 macro, and 1.4TC
FEISOL CT-3442 (ARL) tripod w/ Photo Clam 40-NS ballhead
Last edited by DANATTHEROCK : 9th of June 2010 (Wed) at 05:52.
|9th of June 2010 (Wed)
Senior Member
Join Date: Jan 2008
Location: Vancouver, BC
Posts: 1,252
Re: Review: Photo Clam PC-44NS Ball Head
My site: www.millionflame.com
Gear: 7D - Zeikos Grip, Rebel XTi/400D - Opteka Grip, EF 24-105mm f/4L, EF 100mm f/2.8L MACRO, EF 50mm f/1.8 (Nifty Fifty), EF-s 55-250mm (Nifty Two-Fifty), Tokina 11-16mm f/2.8, Σ 150-500mm (Bigmos), Σ 35mm f/1.4, Σ 85mm f/1.4, Feisol CT-3442 CF Tripod, Photo Clam PC-40NS Ball head, 580 EX II Flash
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|9th of June 2010 (Wed)
Senior Member
Join Date: Apr 2008
Location: North Carolina
Posts: 1,264
Re: Review: Photo Clam PC-44NS Ball Head
I have never used a non ARL twist lock, so my insight is limited. I had used lever lock Manfrottos prior to getting the Feisol. The ARL on the Feisol seems to work great and the legs are very secure once locked in. I was just amazed how compact and light this thing is. I was hiking 3-4 miles per day up and down a river in SE Alaska flyfishing for steelhead. I could barely tell I had this thing strapped on my backpack. Top shelf product all the way. Thanks again.
Canon 5D Mark II & 50D with 17-40, 24-105, 100-400, 50 f/1.4, 100 f/2.8 macro, and 1.4TC
FEISOL CT-3442 (ARL) tripod w/ Photo Clam 40-NS ballhead
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text:
D. Selvajothi got a State rank in Geography scoring 198 marks
Senior teachers of schools run by the Chennai Corporation recollect a time when schools reported only around 50 per cent pass percentage. The class XII results for 2013 on Thursday with 25 of the 32 schools reporting 80 per cent pass percentage demonstrate an improvement in achievement levels of students.
Over the past decade, Chennai Schools have consistently shown improvement in their performance. In 2005-06 only 70.7 per cent of students passed but in 2013 that has gone up to 84.81 per cent.
According to data provided by the Chennai Corporation in 2008-09, there were only 27 HSS schools and of these only 14 got more than 80 per cent pass percentage and in that year the pass percentage was 78.1.
This year was special for Chennai Schools as one student, D. Selvajothi got a State rank in Geography scoring 198 marks and two students have cleared the JEE mains.
Cheques presented
Mayor Saidai Duraisamy, who presented cheques worth Rs. 1 lakh to two schools on Thursday for getting cent percent pass, said that last year the Chief Minister had announced 29 schemes for school children. Chennai School students get free uniforms, books, geometry boxes, footwear and bags from the State government.
"This result has been possible due to hard work over the past four months. This year we will start coaching our students much ahead of that," he said.
Each of the four toppers of Chennai Schools will get Rs. 25,000 per year towards payment of fees if they take up any professional course. School toppers will get Rs. 1,500 each.


text:
At some point, you may have wondered what that long group of letters and numbers are on the transom of your boat. After reading this article, you should be able to correctly identify where your HIN(Hull Identification Number) is located, determine your boat manufacturer, your boat hull serial number, and your boat certification date.
The Federal government requires that every boat has a HIN number displayed no less then ¼ inch high on the starboard side of the transom. The HIN must be engraved or permanently attached within two inches of the transom top. On boats such as catamarans and pontoons, the HIN or CIN must be printed on the crossbeam.
According to boatfax.com, "From June 1998, the European Recreational Craft Directive required that every new boat sold or put into service in the EU to have a HIN displayed conforming to the Directive." Also according to boatfax.com, "From 1 January 2006 the European Recreational Directive was amended and the HIN renamed CIN (Craft Identification Number) for the EU market."
Boats manufactured in Europe will have a country code in front of the CIN. An example for the country Italy would be IT-4WN12365E587.
Boats that are manufactured or imported on or after November 1, 1972 were required by federal law to have an HIN (Hull Identification Number). The HIN enables manufacturers to uniquely identify each boat.
The HIN is broken down like this:
4WN = Manufacturer ID Code
00005 = Hull Serial Number
0872 = Date of Certification ( 08 = August, 72 = 1972 )
Some may look like this:
The last part of this HIN changes and becomes alphanumeric. The N75D also identifies the date range. You may view the list for the month codes below:
A - August
B – September
C - October
D - November
E - December
F - January
G - February
H - March
I – April
J – May
K – June
L – July
The HIN format changed after August 1, 1984 and has since stayed the same. The HIN now appears in this format:
4WN = Manufacturer ID Code
00005 = Hull serial number
E5 = Date of certification or manufacturer ( May 5 )
87 = Model year
A – January
B – February
C - March
D - April
E – May
F – June
G - July
H - August
I - September
J - October
K - November
L - December
The Boating Safety Resource Center compiled a list of all registered boat manufacturers and created a tool to identify the three character code assigned to them. You may view them here:
Unfortunately, there are currently no resources available to determine what the serial number stands for in the HIN or CIN. The boat manufacturer most likely has a certain pattern that all their Identification numbers will match. Boaters may be able to contact the manufacturer for further information regarding their serial number.
Now that you've read through the instructions, take a step outside to your boat and write the HID number down and try it for yourself!


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Uncharted 3 Update Adds New 5-on-5 Lab Playlist
Posted on July 26, 2012 AT 03:06am
Ready your riot shields and grenades as Naughty Dog has released an update for Uncharted 3: Drake's Deception, which adds a new Lab playlist to the game's multiplayer.
The update also includes a, "minor fix that will correct any trouble with DLC maps not appearing when you had the DLC toggle turned on and you had already downloaded certain map packs."
"Fire up multiplayer and head over to the Lab playlist to engage in a 5 v 5 Team Death Match that features riot shields, arm micros, and grenades only," explains the developer. "Grab a shield for some cover then lob some grenades, or spray uzi gunfire in all directions, as you try to take down your opponents. Your kickback and boosters are disabled so don't forget the effectiveness of a well-planned melee attack from behind!"
Will you try out the new playlist? Let us know in the comments below.
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Wiki Headlines
18th Nov: We've switched servers and will be updating the old code over the next couple months, meaning that several things might break. Please report issues here.
main index
A wise Asian mentor to a usually white character. The Magical Asian, like the Magical Negro or Magical Native American, exists to dispense lessons to white characters using the wisdom of his people. He will usually be a martial arts master, a practitioner of traditional Asian medicine (which in fact is not magical, but actually works, and is taught in many Chinese universities alongside Western medicine), or a sage of some Eastern religion. If he is not explicitly supernatural, he will often (but not always) be so highly skilled in his art that it will appear superhuman. Martial artists will be impossibly good fighters, the medicine-men will be able to easily diagnose and cure any illness (bonus points if he mentions chi), and the sage will be enlightened with some kind of supernatural intuition. Expect at least one scene of them meditating. They will often quote Ice Cream Koans attributed to Buddha, Confucius, or some other famous Asian sage. Unlike the Magical Negro, the Magical Asian is not always nice to his white prot�g�. It is common for the Magical Asian to put his student through a number of demeaning and seemingly pointless tasks. However, it always turns out that there is a purpose to these tasks that helps get his lesson across. Mr. Miyagi's famous "Wax On, Wax Off" routine is one of the best known examples. This tendency is possibly related to Asian Rudeness. He will speak in proverbs and Koans. He will often be referred to as sensei, sifu, or master. Your training will be complete When You Snatch the Pebble from his hand. Often overlaps with Old Master.
Examples:Live-Action TV


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The man who warned of danger at the city's Trinity whitewater park gets sold downriver.
The city spent millions on a kayaking park that almost no one can use -- and the money's still flowing.
Photo by Elliot KaiserA narrow diversion channel on the Trinity where the city is building a whitewater parkWhen David Driskill, his son and three buddies decided to canoe and kayak down the Trinity River on August 7, they were prepared for any challenge the river might throw at them. What they w ... More >>


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Posts by Matt
10 posts • joined 30 May 2007
Microsoft breaks Windows 7 three-apps netbook handicap
Oh yay!
The three app limit was ridiculous, but even now Win 7 for netbooks still looks lame. People have shown the current crop of Atom-powered units can amply handle the full Win 7 Ultimate RC without any problems. The sheer number of different Windows editions is laughable. It's like Vista all over again.
All these SKU's serve to do is allow MS to keep the price artificially high for "Ultimate" versions, whilst giving essentially the same piss-poor product away for peanuts with cheap hardware. They want to stomp all over Linux in the budget market, but preserve their margins at the top end. It's not as if they've worked diligently to optimize the OS from the ground up, specifically for low power devices. They've just disabled and left out a few bits to justify the price difference. Its as if they want to make choosing a computer as confusing and awkward as possible - Mrs Miggins buys a new laptop only to find the cut-down version of Windows doesn't look the same as the wizzy TV ad, and is told she must pay an extra £100 for an Anytime Upgrade. Congratulations Mrs M, it's a PC! *Cha-ching*
Well, I for one am tired of this BS. I don't want to be treated like a second class citizen and to be up-sold a new product key, just so I can do what I've always been able to in XP.
Maybe, just maybe, if MS trimmed the range down to just 2 Windows versions that were sensibly differentiated as Full and Lite products, and if they weren't unnecessarily mean about feature exclusion, and actually charged a sensible amount for each product in the first place, they wouldn't NEED to tie everyone in knots with all this version crap.
It'll be a cold day in hell before I buy a computer with Microsoft Windows 7 Home Basic for Netbooks (EU compliant) w/o Developing World Restrictions Edition.
Win 7 RC fails to thwart well-known hacker risk
Not just Windows though...
OS X lets you disguise files as other types, and even lets you change the icon in the Finder. Its not a big issue though, because its a decent, permissions-based OS. So if Joe Bloggs inadvertently executes a malicious, nothing untoward will happen unless he supplies an admin username and password. And if he DOES unwittingly enter credentials just to open a .jpg without raising an eyebrow, he deserves all he gets...
The real question is whether Win7 will allow the malware to run without throwing up a UAC prompt, and just grant it full permissions to do what the hell it likes in C:\Windows\...
BMW, Fiat partner to dominate small e-car biz?
Electric cars, eh?
In Britain we're going to be lucky if the National Grid has sufficient capacity to power our low-energy lightbulbs (get 5 for only £0.50 at your local Morissons today!) in 10 years time, let alone anything as power hungry as a fopping car. We need new power stations stat, and plenty of 'em!!
Paris, because only when the entire nation is plunged into darkness will she become the brightest bulb in the box.
Apple Mac Mini (Early 2009)
@ Dan RE: Virtual Machines
> I will want to be able to run virtual machines, and I'm not sure the Macbook is up to that. Thoughts anyone?
Depends on what you want to do in the VM's I guess. I have a Mac mini Core Duo 1.66 GHz with 2 GB RAM, and that runs WinXP in Sun VirtualBox with no issues whatsoever. I only use it for Outlook, Excel, SAP, IE and (ahem) MS Hearts, but I run all of those in the VM with iTunes, Safari, Camino, Entourage, Adium, Illustrator and a few other things all running on the OS X host. It all runs as smooth as silk, so I'd guess any Macbook would be up to the task.
Just max the RAM and it'll be sweet.
Slash your way inside Apple's Mac Mini
Balls of Steel
I've serviced G4 and first generation Intel Mac mini's and really don't see why cracking them open is considered such a big deal. Whenever I carried out RAM and HDD replacements I actually thought the G4's were laid out really well given the size constraints. My only gripe was the location of the PRAM battery required the removal of the internal frame, but how often is that an issue?
The Intel mini's aren't so easy to work on, with some fiddly cables to disconnect, but you can still be in and out in under 10 minutes, no problem. Sounds like El Reg needs to grow a pair. ;-)
Paris, because she knows a thing or two about cojones and rapid entry.
Up to 80,000 AOLers face the boot from Carphone network
What am I missing?
CPW would prefer to shed 80,000 customers due to them having old OS or hardware, rather than providing them with inexpensive, new routers and keep their custom? If money's that tight, then ask the customers to contribute to the cost (then lock 'em in for another 12, sorry 18 months). Surely that's better than just saying au revoir?
Paris... because of the French connection
eBay: 'We will lower listing fees'
Worse on Amazon.co.uk
Amazon Marketplace charge an £0.86 completion fee and an utterly ridiculous 17.25% closing fee atop that for things sold there!!
Also their P&P allowance is painfully small, and frequently isn't sufficient to cover materials and recorded delivery. AND their feedback system sucks, because customers often don't leave feedback and sellers frequently don't get the credit they deserve.
Anyway, I digress. I myself have no problem with "inflated" postage fees on eBay. They're presented up front for all to see, even before you view an item detail. I think sellers are entitled to recoup some of the obscene eBay and PayPal fees in their shipping costs. Why should sellers be forced to negate what little they have made on the sale, or in instances be forced to make a loss, while eBay rakes in yet more and more cash?
Google Auctions, anyone?
Tiscali executes stealth LLU migrations
"Tiscali is currently the only ISP with its own LLU infrastructure as well as customers served via BT's IPstream and DataStream wholesale products."
That doesn't sound right. I'm with AOL and I know they neither they nor CPW/Talk Talk don't have LLU presence in my BT exchange. I guess you mean Tiscali are currently the only ISP with customers served via BT's IPstream and Datastream wholesale products at exchanges where it also has LLU presence.
Apple to charge $20 for iPod Touch update
I've e-mailed Apple conveying my disappointment over this. My iPod touch is less than a week old, and having just forked-out for their top-of-the-line model, I'll be damned if I'm gonna pay AGAIN for some measly software update.
Bad move Apple, do the right thing.
Toshiba gives price-cutting AMD the nod
Yeah, but no, but...
As a not-so-proud former owner of a Toshiba Satellite 1640 CDT with AMD K6-2 processor, it should (perhaps) be noted this is not the first time Toshiba has gotten into bed with AMD.
Most read
- Hi-torque tank engines: EXTREME car hacking with The Register
- Review What's MISSING on Amazon Fire Phone... and why it WON'T set the world alight
- Product round-up Ten excellent FREE PC apps to brighten your Windows
- Product round-up Trousers down for six of the best affordable Androids
- Why did it take antivirus giants YEARS to drill into super-scary Regin? Symantec responds...


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Proposition 8 Ruled Unconstitutional by 9th Circuit Court Blog Home Obama Has Miraculous Change of Heart About Unlimited Donations
Quote Unquote: The Perfection of Michele Bachmann
Michele Bachmann, when asked for her opinion of the most conservative candidate in the GOP race…
"I was. I was the perfect candidate… America had their chance with the perfect candidate."
And we blew it. We blew it!
Damn us! Damn us all to hell!
Tags: Michele Bachmann, Primaries, Quote Unquote, Republicans
About Us
Comedy Central's Indecision is the network's digital hub for news, politics and other jokes: we're here, we're everywhere. We're not affiliated with any television show. We're affiliated with ourselves.


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It was the ladyparts euphemism heard 'round the world on last night's Dancing With the Stars when loose-tongued Bruno Tonioli judged Karina Smirnoff's fevered below-the-belt gyrations a bit too harshly for the curvaceous Russian and her family-man partner, Ralph Macchio. And pretty much everybody else within earshot.
In case you can't read lips, the missing noun is also an affectionate term for a kitty cat. Of which there are none on this show.
While his comment may have been too much for the rarified world of DWTS, the good news is that Bruno will be moving in with the gang on Jersey Shore next season, where he'll sit in the living room swilling cosmos and kibitzing about the booze-fueled girl fights.
MORE: Pole-Dancing Disaster on Good Day LA


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Wed, Aug 27, 2003
Bombardier Inc. just
announced that it has reached an agreement in principle for the
sale of its recreational products business for an aggregate
purchase price of $1.225 billion (Canadian). This agreement was
entered into by a corporation formed by Bain Capital, members of
the Bombardier family, and the Caisse de depot et placement du
The Board received favorable fairness opinions from its own
financial advisor, UBS, and from Morgan Stanley, financial advisor
to the independent committee. Directors of Bombardier who are
members of the Bombardier family abstained from participating in
Board meetings in which the transaction was considered and did not
vote on the transaction.
...as Bombardier Inc.
President and Chief Executive Officer Mr. Paul M. Tellier spoke in
both French and English, as he announced the finalization of the
deal to sell Bombardier Recreational Products.
"This sale of Bombardier Recreational Products
represents the conclusion of the last of the major elements of the
financial restructuring of Bombardier that we announced April 1st,"
he said. That allowed a new round of financing, of which he was
quite proud: "We issued $1.2 billion," in debt, he reminded us,
"that was oversubscribed." Bombardier also sold the business
aircraft division, an airport, and other major assets.
"This will improve ...our cash situation, and this will improve
out debt-to-equity ratio. This is a major point -- and I repeat, a
major point -- of our restructuring," he said.
"Overall, we are pleased
with our second-quarter results. The trend lines are in the right
direction; but of course there is still a lot of hard work to do...
Revenues are stable, in spite of a continuing challenging economic
environment." He expanded on that: "The backlog has gone up, from
$44 to $48 billion dollars (Canadian)." 66 commercial aircraft,
opposed to 53 last year -- the best ever."
He added that, "Earnings before taxes for the first half of the
year were 4.5%, comparable to last year." Things don't look bad for
the future, either: "As far as I know," he said, "we are the only
manufacturer in the business that has not reduced our forecasts for
this year."
The crux of the matter, he said was that Bombardier was,
"Delivering on what we said we would do, winding down businesses we
are exiting; assets under management 'way down from $11.1 last year
to $6.8 billion (Canadian) this year. It's very simple," he
continued, "we will do what we say we will do. The hard work -- to
improve profitability -- is well on the way."
Regarding a question about Bombardier's oversubscription, Mr.
Tellier replied, "To have too much cash is a very good problem to
have. I do not think that we have too much cash."
Tellier said that, for the forseeable future at least, "We have
no plans for a 100-seat or more aircraft. We are pleased with our
fine line of aircraft, as it is." Part of that is due to how hard
it is for airlines and other customers to get credit. Financing
opportunities (companies that finance airliners) have gone "...from
50 or so, to a handful." Bombardier is getting some financing from
the Canadian government, but Tellier emphasized that, "This is
market-rate financing; it is not any kind of subsidy."
"We did not sell the
Recreational Products Division because we did not have confidence.
It was to increase cash flow, increase equity. We have great
confidence in its future."
Tellier was high on Rec Products' lines: personal watercraft
("in which we hold a market leadership position"), Evinrude, OMC...
but he said not a word about Rotax, or the new V-6 aircraft engine.
Why sell Recreational Products, as opposed to some other
division? It had to do with Bombardier's vision of its core
businesses, Mr. Tellier explained. "There was very little
'carving-out' required... therefore it was relatively easy to sell
this [unit]... as opposed to [selling] something else."
Airborne 11.21.14: AEA's 3Q/14 Report, Fantasy Of Flight, Modernizing The NAS
Aero-TV: Lessons Learned -- Reflecting On Mark Baker's First Year At AOPA
Airborne 11.19.14: FAA v Pirker Update, F-35C Night Traps, G650ER Delivers
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The promotion of Kouzmanoff could mean the Rangers are pessimistic about the immediate future of standout third baseman Adrian Beltre, who is dealing with a left quad injury.
The 25-year-old Rosin has yet to pitch in a major league game, but could get his chance with Texas, which has been hit with a spate of injuries in its pitching staff.
"Rosin looks like he's got a real good idea, he knows how to make adjustments and he could be a surprise in spring training," Howell said of the 6-foot-6, 250-pound Rosin. "Kenley Jansen was there and Seth was able to see a big-body guy and see his philosophy and watch him throw."
Rosin was primarily a starter at Double-A Reading last year, going 9-6 with a 4.33 ERA, 1.22 WHIP and 6.8 strikeouts per nine innings in 126 2/3 innings.


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Photos by GROOVEHOUSEHeads up, peopleSee a slideshow from mascot camp. Saturday morning around eight, merely a handful of hours after my Friday night had ended, I was standing next to the administration entrance at the Toyota Center with a group of high school and college mascots, their parents, ... More >>
Jessica Stockholder has been pumping out fascinating work for years. So what's new?
Saad Mahmoud is a Rice engineering grad. Instead of fielding $60,000-a-year job offers, he's been trading manual-labor skills for rent-free living -- while waiting out one of the worst job markets in two decades.
Schoolkids go techno
Naked Boys Singing! merrily shakes its moneymaker


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Wicked awesome women: 5 of the most savvy bosses in businessThese five women are changing the face leadership in not only America's business community, but throughout the world. In some cases they are the first cross certain milestones or attain certain levels of self-made wealth but in all cases they pay it forward and share their rewards with others.Every Wednesday during March, Women's History Month, we'll choose five powerful women who are leaving unforgettable marks their industry. Instead of looking backwards, we wanted to highlight some wicked awesome women now.Third ...View "Wicked awesome women: 5 of the most savvy bosses in business" on Spundge
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1963 FORD GALAXIE 500 "BOXTOP" 2 DOOR SEDAN. CODE "62A" BODY CODE FACTORY Z CODE 390-4 OPTION, MANUAL SHIFT ON THE COLUMN, POWER STEERING,... More
1964 FORD GALAXIE 500 , ORG.PAINT, FACTORY BIG BLOCK AND 4SPD 85000 ORGANIZATION MILES MATCH http://www.ftlauderdaleauction.com ... More
1964 Ford Galaxie 500XL Fastback1964 Ford Galaxie 500XL Fastback model in mint conditionClassified as a Coupe model with several options includedCurrently with only 45000... More
1965 Ford Galaxie 500 LTD, 2 door Fastback, V8 390 CID, 300 HP, C4 Automatic Transmission. 108K mi. Original paint and interior, Ford white... More
The 1964 year model was the fourth and final year of this body style. Interior trim was much altered, and the exterior featured a... More
1963 Ford Galaxie 500 390 2 Dr, For your consideration is a one of the first factory muscle cars Ford put into production. This... More
1959 FORD GALAXIE TOWN VICTORIA HARDTOP SPECTACULAR CONDITION! ONLY 59,532 ACTUAL MILES! GORGEOUS COLOR COMBINATION! FITTED WITH ALL OPTIONS, INCLUDING: MATCHING #'S OPTIONAL 300 HP THUNDERBIRD 352 SPECIAL V8... More
1964 Ford Galaxie 500 Convertible. 289 V8 engine, automatic transmission, power steering, power brakes, power top with boot, fender skirts and AM radio. Lots... More
This well cared for 1969 Ford Galaxie 500 is a true time capsule that has been carefully restored to its original condition and is... More
ORIGINAL CONDITION, not original restored. Two owner car in excellent condition. 58,000 true original miles! Totally original including paint, interior and mechanicals. Top replaced 30... More
1962 Ford Galaxie 500. 352ci V8 engine, C6 automatic transmission, F.A.S.T. Ez-EFI fuel injection, MSD ignition, Edelbrock RPM intake, chrome valve covers and air... More
1963 1/2 Ford Galaxy 500 two door hardtop fastback, 69k original miles. Excellent condition, all orginal, no modifications. Original owner bought this car in May,... More
1963 Galaxie 500 2-door sedan, new paint and bodywork, new headliner, Eastwood insulation mat on floor, nice original bucket seat interior, Mag wheels, needs... More
631/2 galaxie 500 has the 289 v8 with a 3 speed on the column. The engine cranks at the bump of the key... More
1962 Ford Galaxie 500 2-dr. hardtop. Price reduced for pre-winter! During Ford's total performance era their FE 390,406 and 427 big Galaxies made their... More
Loaded With Options Air Conditioning Power Steering Power Brakes... More
I present to you a stunning 1959 FORD GALAXIE 500 SKYLINER completely restored to original factory specifications. This classic vehicle was purchased in june... More
1968 Ford Galaxie 500, Ford Green (Door plate code 1) with black convertible top in excellent condition and working order. Seats, doors, and back... More
1959 Ford Galaxie 500 2 door Hard Top Rotisserie Restoration No Money Spared AACA National 1st 352 Engine, Auto Transmission, Power Steering Cont. Kit skirts and much more Original... More
nice older resto, good body, nice redone int, V8, auto, runs/drives good... More
1964 Ford Galaxie 500 fastback 2dr. hardtop. Nicely refinished in original color of Phoencian Yellow with the original black vinyl top in excellent condition.... More
1963 Ford Galaxie 500 Convertible. Restored. Ready to enjoy all summer long! Known ownership history. The original owner enjoyed this wonderful Ford for 30 years. Previous Lady owner 15... More
1964 FORD GALAXIE 500 TWO DOOR SEDAN C # 62A , NOM 390-4 SOLID LIFTER WITH CAST IRON FACTORY HEADERS,SMOOTH SHIFTING 4 SPEED TRANSMISSION,... More
1965 Ford Galaxy 500 Conv, new top, nice fact bucket seat int, console at shift,new top, new carpet, v8, ps, pb, runs good. ... More
1964 Ford Galaxy 500 2dr ht, 390 hi-po, fact 4 speed, ga car, good seats, new carpet and paint, newer tires, runs good. ... More
1959 Ford Galixie 500 Conv. Very rare! Original 21,000 miles. 6cyl. std. overdirve, power steering, power brakes. chrome skirts, rear mount antenna, acc hubcaps, etc. Too... More
1963 Ford Galaxie 500 two door hardtop,finished in the factory Viking Blue,and Corinthian White,with 352 V8 power and Cruisematic transmission.This Ford runs out well,has... More
FORD: 1965 Galaxie 500, original 1-owner, 352 V8, 4-bbl, matching numbers, Cruise-o-Matic, bench seat, triple black car, car well maintained its entire life, runs,... More
1968 Ford Galaxie 500 convertible, 302. Never any rust. New paint, new top, top power system, dash and floor mats. All new rubber seals... More
FORD: 1964 Galaxie 500, real nice solid car, no rust, 390 4v, ps, dual master cyl, alternator, factory tinted windows, cascade green, Wimbledon white... More


text:
Wiki Headlines
18th Nov: We've switched servers and will be updating the old code over the next couple months, meaning that several things might break. Please report issues here.
main index
They called themselves the Munrungs. It meant The People, or The True Human Beings. It's what most people call themselves, to begin with. And then one day the tribe meets some other people and calls them The Other People or, if it's not been a good day, The Enemy. If only they'd think up a name like Some More True Human Beings, it'd save a lot of trouble later on.The Proud Warrior Race of Noble Savages has what the heroes perceive as a simple, possibly even backwards, culture. During their talks or negotiations (or heated battles), however, they'll run into one nearly incomprehensible linguistic and cultural custom: Their name for their tribe is translated "The People", but the name they have for the heroes? "Not-People". That's right. They don't consider outsiders to be proper people. This might just be a curiosity mentioned in passing, but usually it indicates that their culture has a high degree of xenophobia, isolationism or both. It might just be a benign way of saying "part of this tribe, not a part of this tribe". At worst, it means they have a codified Moral Myopia that makes them view not-people as animals at best. To be put down when dangerous or annoying... or if they're too ugly and they're bored. A more moderate standpoint might just be that they consider "not-people" to be anyone who doesn't live their way of life, rather than as a biological imperative. In this case, other people or societies that share their values (be it honor, war or harmony with nature) will be considered "of the people". On that note, someone who is Going Native will become "of the people" after adapting to their culture and winning honor. For some reason, no one argues with their exclusionist views. Alternately, heroes who share similar, unspoken sentiments and act in exactly the same ways may either be called out on it, or fail to notice their own hypocrisy when calling them out on their values. Speculative Fiction sometimes points out human/alien dichotomy as an example of this trope. This trope is inspired by—but not the same as—a fairly common occurrence in the names that peoples historically gave to themselves and their neighbors. The most famous example in the West is the autonym (name given to themselves) of the Germans of late antiquity and the early Middle Ages, diutisc. Diutisc means "of the people" and is reflected in the modern German word Deutsch ("German", with the meaning "of the people" known only as a curiosity to the linguistically inclined) and the English word "Dutch" (which Netherlandish people haven't used for centuries). Its linguistic opposite was Walha(z), "stranger" or "foreigner", which gave its name to such diverse places as Wallonia, Wallachia, and Wales, which have in common that they were places Germanic people met non-Germanic ones. Similarly, the word "Slav" is derived from a common Slavic word for "speech" or "talk"; the Slavic peoples often applied the term "nemetsi" (or similar terms), meaning "mute", to their neighbors, particularly Germans (resulting in many Slavic languages having derived words for Germany and German—and Persian and Arabic calling Austria Nimsa/Nimse to this day). On a related note, "Inuit" means "the people" in Inuktitut. As you may have noticed, these terms identify the group as "the people" or "the speaking ones"—they don't deny other groups' humanity, they simply identify themselves as a people—as in a nation/tribe/whatever—and foreigners as, well, foreigners—human, but not of the nation/tribe/group. As a result, these are not examples, nor are most similar linguistic situations; ones that arguably are can cause conflict, so No Real Life Examples, Please!
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David Berkowitz is one of the most infamous serial predators and criminals of all time. He murdered six people, and wounded seven others, with a .44 Bulldog revolver during his reign of terror several decades ago in New York City. He ignited a public panic of epic proportions during the so-called summer of Sam in 1977.
After the largest manhunt in New York history, Berkowitz was arrested without incident outside his apartment on August 10, 1977. As he was being taken into custody he mildly said, "Well, you got me. How come it took you such a long time?" Berkowitz received six consecutive life sentences for his crimes.


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Join the 'Pruritus' group to help and get support from people like you.
Pruritus Blog
Related terms: Itching, Itchy Skin
Got an Itch? Mouse Study May Help Explain Why
Posted 23 May 2013 by Drugs.com
THURSDAY, May 23 – The sensation of itching is hardwired into the nervous system and can be traced back to a small molecule released in the spinal cord, according to a new study in mice. Researchers say this molecule, known as natriuretic polypeptide b (Nppb), triggers a signal that passes through the central nervous system. Ultimately, this signal is experienced as an itch. Since the nervous systems of humans and mice are similar, the researchers concluded that a similar process probably occurs in people. "Our work shows that itch, once thought to be a low-level form of pain, is a distinct sensation that is uniquely hardwired into the nervous system with the biochemical equivalent of its own dedicated landline to the brain," study senior author Mark Hoon, a scientist at the U.S. National Institute of Dental and Craniofacial Research, said in an institute news release. The findings ... Read more
Related support groups: Pruritus
Health Tip: Caring for Baby's Heat Rash
Posted 23 May 2013 by Drugs.com
-- Baby's sensitive skin can break out in a heat rash when exposed to hot, humid weather, as the sweat gland openings become blocked. The American Academy of Pediatrics suggests how to soothe heat rash: Put baby in comfortable clothing that allows the skin to stay cool and dry. Take extra care of folds of skin that may be moistened by urine, drool or sweat. Cleanse baby with cool water to wipe away sweat and body oils. Then thoroughly dry the skin. Never apply skin ointments. Read more
Related support groups: Pruritus
Seeing Others Scratch Can Trigger Your Own Itch
Posted 28 Mar 2011 by Drugs.com
MONDAY, March 28 – Seeing other people scratching can cause your brain to trigger your own itch, researchers suggest. The team at Wake Forest Baptist Medical Center investigated the causes of what's known as "contagious itch." "It is conceivable that the neuronal networks or mechanisms underlying contagious itching may be similar to the ones involved in contagious yawning, a phenomenon that is still intensely studied, but not exactly clear," dermatologist Dr. Gil Yosipovitch said in a medical center news release. "The brain has such a powerful contribution to itch, and by understanding it, we may be able to develop future therapies that can target these areas and relieve the itch impulse," he added. Yosipovitsh and colleague Dr. Alexandru Papoiu monitored 14 healthy volunteers who had histamine or a placebo applied to their forearm, and 11 people with atopic dermatitis (a type of ... Read more
Related support groups: Pruritus
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Further Information
Related Condition Support Groups
Pruritus of Partial Biliary Obstruction, Dermatological Disorders
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By Dr. Marc, a veterinarian and writer for Pets Best, a pet insurance agency for dogs and cats.
About the Cavalier King Charles Spaniel
Height (to base of neck): 12-13″
Weight: 13-18 lbs
Color: Black and tan, Tricolored, white with red patches (Blenheim), and red.
Origin: United Kingdom.
Coat: Moderately long and silky with feathering on ears and feet.
Life Expectancy: 9-14 years
Energy level: Moderate
Exercise needs: Moderate
Is a Cavalier King Charles Spaniel the Right Dog Breed for You?


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Lady Gaga Fans at US Airways Center
By Melissa Fossum
The Evolution of the Metal Stage Show and the End of...
By Lauren Wise
By New Times
The Story of Kalliope, Phoenix's Extraordinary Party Car
By Amanda Savage
By Jason P. Woodbury
How a Single Tweet Launched A Cloud for Climbing
By Troy Farah
By New Times
Lila Downs wowed audiences as the tango singer in Salma Hayek's Frida and won a Latin Grammy for Best Folk Album for Una Sangre (One Blood), which blended Mexican folk music with hip-hop and world beats from the Caribbean, Latin America and the Middle East. The arrangements on La Cantina: Entre Copa y Copa . . . are less eclectic, but just as riveting, and may introduce the beauty of Mexican rancheras -- pop songs about lost love and spiritual desolation -- to an audience unfamiliar with the form. "Tu Recuerdo y Yo," a standard by José Alfredo Jiménez, one of the great ranchera composers, is the story of a man drinking himself to death because his lover has forsaken him. Downs opens the tune with an a cappella segment delivered with her patented heart-rending power, and then the band comes in riding a hip-hop beat to lay down some aggressive fuzz-tone guitar fills behind her vocal lamentations. "Pa' Todo el Año," another Jiménez song of lost love, is given a traditional reading, just acoustic guitar and Downs delivering the lyric with an almost primal force. On the lighter side, "La Cumbia del Mole" gives you the recipe for one of Mexico's signature sauces, in both English and Spanish. When Downs tells you to "grind it, grind it," and the screaming electric guitar kicks in, you'll be forgiven if you think she's got something besides cooking on her mind.


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The 2011 Observer Music Award Winners
By Pete Freedman
The Best Of Dallas 2011: Food, Bars and More
By Dallas Observer
The Best of Dallas 2011: The Ultimate Guide
By Dallas Observer
Exonerated prisoners say their lawyers are ripping them off.
By Brantley Hargrove
By City of Ate
Presenting: The Best of Dallas Readers Poll!
By Dallas Observer Staff
Smoke's Tim Byres Menu for City of Ate's Supper Club
By Seth Cohn
Flaming Lips' Wayne Coyne On Regionalism, Gummy Skulls...
By Pete Freedman
Jack Moore doesn't care whether you call him "chef" or "cook," so long as you use the word "tasty" when describing the pies he's been cooking for 35 years. He does them all--chocolate, apple, pecan, coconut and a variety of cobblers--but his specialty is his sweet potato pie. "Been cooking 'em for a long time," he says, "and have never had a complaint." And what's to complain about? They're sweet, smooth and made from scratch. You can order a piece from the menu. Or, better yet, fork over $12 and take a whole pie home with you. And, yes, the Old Mill Inn is open daily.


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One Person, One Vote?
In New Mexico all one must do to vote is show up at a polling place, verbally provide a name, address and year of birth. No photo ID, no voting
Tags: 2012, 6, Albuquerque, double voting, Election, Election Fraud, KOB, New Mexico, NM, Obama, Republican, vote, Voter Convienence Center, Voter Fraud