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The mystery of the cloudy stock
Hi everybody.
I'm new in here, but I have read some advice in this forum that strike me as novel to say the least.
In several discussions about making stock from poultry it is claimed that one should never hard boil stock because it will get cloudy.
Well so far so good.
The interesting part is that many seem to believe that this cloudiness is caused by the fat emulsifying into the stock. Even some people who claim to be trained professional cooks writes things like
"You dont boil stock because that emulisifies the fat, making for a greasy product. Its not about the protein.".
I cant see any scientific argument for how this could be true.
To me its pretty obvious that the cloudiness is purely caused small fragments of proteins, meat and other impurities stirred up by the boiling.
a) If the cloudiness was caused by emulsified fat it would eventually rise towards the top when left alone (like in a home made vinaigrette). This does NOT happen.
b) When leaving cloudy stock alone in room temperature, the cloudy stuff tends to collect at the bottom - indicating that the cloudiness is indeed caused by heavier solids, not fats.
c) There is no known theory that indicates that fat would magically start emulsifying into the stock when the temperature changes from 99 to 100 degrees Celsius. (If so, wouldn't pressure cooked stock emulsify entirely?).
I can only conclude that the emulsion theory is an old wive's tale.
Cloudy stock is in most cases caused by
Any thoughts on this?
As a pressure cooker expert, I can confirm that pressure cooker stock is clear because of the reduced "motion" of the stock.
Contents in a pressure cooker only "boil" - that is the contents move around and bubbles break to the surface- when the cooker is reaching and loosing pressure (about 10 minutes each). During the whole cooking time under pressure the contents of a cooker are eerily still, though the pressure and temperature are squeezing the juice out of the solids.
I've never heard the emulsified fat theory -- but I'm with you -- you can see the little particles and such.
I'll also offer up the whole process of clarifying with an egg white...there is no way to make emulsified fat cling to a cooked egg white -- if cloudiness was emulsified fat, you couldn't clarify it by dropping a beaten egg white into the stock.. It has to be other particulates.
I totally agree with the both of you. That's why I was a bit perplexed when I read the post from all the emulsion theorists, like here: http://chowhound.chow.com/topics/8852...)
(read posts from Jan. 11 and forward
This must be a truism going around among home cooks.
I use a pressure cooker for all my stock too. For a long time I didn't, mainly because Julia Child told me not to. But after seeing Heston Blumenthal recommending it i reckoned it was ok.
It tastes wonderful and seems more aromatic. It saves a lot of time an energy too and, if done right, comes out clear as boullion.
I guess it must have been those old time rubber seals that gave Ms. Childs stock "that characteristic pressure cooker taste".
Read this. It will settle this once and for all. You got your fat and your water and all you need to emulsify them, in our case to make a cloudy stock is some protein which we have hanging off the carcass. As soon as the heat gets high enough all three bond together. Adding vinegar (acid) just adds to the emulsion process. Make mayo? What do you use to help emulsify the oil and protein in the egg yolk? Some type of acid.http://kitchenscience.sci-toys.com/Em...
Unfortunately I can't read the site since my browser bounces the link as malware.
However: I can not see how "I have everything I need to emulsify the fat and stock".
For that you would need an emulsifier, and even though protein can work as such, it's not even nearly concentrated enough to form any permanent emulsion.
I'm not sure I understand what you mean by "What do you use to help emulsify the oil and protein in the egg yolk". Maybe oil and proteins can emulsify too. But when people talk about emulsion, in 99 percent of the cases they mean emulsions between polar and non-polar liquids like water and fat.
Egg yolk is and emulsifying agent on its own, caused by it's high content of lecithin. (Another well known emulcifier used in cooking is lecithin from soy beans.)
The goal when making mayo is to bond the yolks and the oil. You certainly don't need any acid to do that.
re: Grunde
Gelatin is an emulsifying agent. Pil pil is a Spanish emulsion that relies on the gelatin from the fish.
I just warmed a cup of home made chicken stock with fat (about an 1/8" thick layer, and whipped it with the immersion blender. The result was milky white, not the semi-translucence of the cold stock. I'm going to let cool and see how well the fat separates out. Oh, and that foamed stock tasted just fine, maybe even a bit more flavorful than the fat free stock.
To properly test this I should also whip some of the stock without any fat, and compare the two.
As I wrote on the other thread, I don't normally boil my stock hard, but I don't take special effort to prevent boiling, especially when I cover the stock pot. For the hearty soups that I make, cloudy stock is no big deal. And I've never thought of my stock as being 'greasy'. Oil droplets may be part of the cloudiness, but it's not an objectionable part.
re: Grunde
Okay everybody, I wrote this when I hadn't eaten for a while, so sorry if i came across as a bit hostile. As I wrote in another thread: I'm from Norway and my English isn't great. If I write something offensive, I generally don't mean to - unless I'm very obvious of course... No really, I never mean to, almost...
Anyways, this actually turned out to be a very interesting discussion. I'm not going to try to prove my point agains better knowledge here. I'm always willing to learn something new. It's just that I have NEVER experienced an emulsifying stock before.
re: Grunde
I don't think you came across as hostile, just skeptical.
re: Grunde
... and I'll write a longer answer later. I guess I have to read my McGee a bit closer.
Since you quoted me I will reply, despite the fact that I am not a professional cook.
The fact that vigorous boiling emulsifies some of the fat in stock comes straight from Harold McGee and other reputable food scientists.
McGee: "A hot start produces many separate and tiny protein particles that remain suspended and cloud the stock; and a boil churns particles and fat droplets into a cloudy suspension and emulsion."
Shirley Corriher: "If you boil a stock vigorously, the fat
will emulsify or combine with the liquid and form a cloudy, fatty stock. Instead, you want the fat to remain separate and
float to the top so that you can remove every bit of it,"
eGullet "Science of the Kitchen: Cooking Meat" "However, vigorous boiling will emulsify the fat into the stock, which creates a cloudy stock. Besides, fast boiling is only a few degrees above a gentle simmer. Thus the traditional advice to make good stock is to do so at a gentle simmer for a long time. "
Ruhlman (not a scientist, I know): "A stock becomes cloudy if you simmer it too hard and emulsify the fat into the stock. Trying boiling chicken bones and scraps really hard for an hour. It will look almost creamy."
A simple google search will turn up a lot more information on the subject.
Plus I've screwed up making stock more that once and can attest to this personally.
re: C. Hamster
Sorry, by the way. In another thread I saw you write something along the lines of "This was our first lesson in cooking school: Learning proper seasoning of chicken...", so I took it you were formally trained.
re: Grunde
You are right, I attended culinary school but I'm not a chef. :-). Long story....
I forgot to say that your English is perfect!
Yeah, my thought is make two pots of stock, boil one hard and gently heat the other.
IME, the more rapid boil produces cloudy stock.
I'm one of those that believe that there is some emulsified fat in a stock that is at a hard boil. I believe this due to reading science-based explanations written by food scientists.
While it may seem obvious to you that the cloudiness is caused entirely by protein and not fat, I'm afraid that is not a scientific exploration of the issue. You may, indeed, be right, but there is nothing to back that position up. It employs the same type of reasoning as the old wive's tale that you're attempting to debunk.
Cloudy stock *generally* does not clarify simply by allowing particles to settle. Were that the case, no one would worry much about a cloudy stock at all. In addition, no kitchen would waste the time and ingredients in making a consomme if all they had to do was let it sit on the counter for a little while. In addition, I have not noticed that behavior in my over-boiled stocks in the past. I also use a pressure cooker now and haven't had that problem in a long time, though.
You're right. There is no theory that magically causes fats to emulsify at 100 degrees. However, at a roiling boil there is enough turbulence to provide the agitation necessary. Even in your example of a homemade vinaigrette, you can't make the emulsion between the oil and vinegar if you don't have:1) an emulsifier and 2) agitation.
I do believe that much of the cloudy appearance is due to albumin proteins that get agitated and emulsified into the stock. Were it only appearances, I might not even care about a cloudy stock. What I object to is the dirty, greasy taste of a poorly made stock. I do believe that taste comes from both proteins and fats that get emulsified at temperatures high enough to cause significant turbulence.
That said, again, you may be right. I'm taking my information from Harold McGee and other food scientists for the time being, though, and they report that fat is definitely part of the mixture in a cloudy stock. I'm going to stick with the prevailing opinion among food scientists until someone shows that theory is flawed via a well-designed experiment.
I like the questions that you bring up and I would like to see someone put the question to a fresh test to see if we have been passing around poor information.
re: cacio e pepe
This is indeed on very interesting thread. I'm learning a lot here.
In your opinion, what are the major mistakes people make when producing stock, and what characterizes poorly made stock?
Ps: The main lines, please. I'm aware that the whole area could fill books. Book references will do nicely too.
re: cacio e pepe
An very well explained, by the way..
I do agree entirely, although the presence of fat emulsified inti the stock was new to me, and counterintuitive at first thought.
But you and other writers now having driven this point home so forcefully, I'm happy to reverse my view on the matter. If things change, I change my my opinion, so to speak.
I have read McGees On Food and Cooking, but I can not remember him mentioning this, nor can I find anything about it neither under "stock" nor "emulsions". That said, it is an older edition.
re: Grunde
McGee, Keys to Good Cooking p 312
"Bubbling clouds the stock with tiny particles of protein and fat; gently moving water allows the particles to cluster and either rise to the surface or fall to the bottom. The open pot cools the stock surface, dries the protein scum, and begins the concentration process."
And as noted in the Serious Eats piece "For a neutral white stock, blanch raw meat, bones, and skin to remove off flavors and reduce clouding" and "soak bones in cold water to remove blood".
Under clarifying consumme by letting stock drain in the fridge: "collect the stock liquid that melted and dripped out of the intact gelatin network, leaving fat and protein particles behind".
While he talks about 'fat and protein particles', he does not mention an emulsion. There is an important distinction. An emulsion would have small fat globules surrounded by water, with some sort of emulsifier forming a single molecule thick later between the two liquids. Mayo is mostly oil droplets, with just enough water to keep them separate (adding some water can actually stabilize mayo).
re: Grunde
It's in ch.11, "Sauces" in the section "Meat Stocks and Sauces" just after "The importance of a cold start and uncovered slow heating."
Can't give you a page as its on my Kindle.
re: C. Hamster
Thanks. Which edition do you own? Mine is first or second, and I've heard the whole thing was reviewed at one point.
re: Grunde
I have the 2nd edition (2004). I have the first around somewhere ... Haven't seen it for a long time.
And, for the record, my point is not that the emulsified fat in boiled stock alone makes it cloudy. The particulate matter obviously makes it cloudy, as anyone whose made consommé can attest to. But, like McGee says, the mechanics of a hard boil churns the particulate matter into a suspension.
And no, don't boil coq au vin. Boiling is the kiss of death for poultry. It renders it rubbery and unappetizing. And don't cook it for hours and hours either. Braise it covered in a slow oven for an hour or two (some recipes call for shorter than that).
re: Grunde
My 1st edition of F&S only has one paragraph on stocks.
HM describes 2 types of emulsions. One that I was thinking about consists of many small drops of, say oil, immersed in another medium, say water, with small-molecule emulsifiers forming a thin coating on the drops, keeping them from coalescing.
In the other, large molecules like gelatin form a mesh that traps droplets (and other matter). In chilled stock, that mesh traps the water component as well.
I am no scientist, but have made many pots of chicken and beef stock in my day. I don't boil the stock, merely simmer it. BUT, the one and only time I got a cloudy stock was when I put in too many veggies in proportion to the meat and bones. I was just beginning to cook stock and thought that more veggies meant more flavor. WRONG! The other weird thing that happened was that the color of the stock was definately in the green shade, as I had used lots of celery and parsley.
You are partially right. It is mostly not fat that is causing the cloudiness, but you can make a rather stable emulsion with gelatin where the particles do not fall to the bottom.
re: jaykayen
His theory, which he thinks the experiment supports is that:
"Well, my theory is that in the case of tonkotsu broth, the gelatin created as the broth cooks acts as a kind of net, trapping all that good stuff and causing the broth to become both opaque, and more flavorful. "
If my memory is correct, stock made from feet (pigs or cows) is not only stiffer, but milkier in appearance.
My personal experience, not based in a science claim, is that hard-boiling a stock can create a cloudy mixture that will not separate later into a fat layer at the top after cooling. Two instances come to mind. One was a turkey (or maybe chicken) stock that boiled vigorously for a long while, and it never would clear up, and it was also quite greasy. The other has to do with fish stock: I had a bouillabaisse recipe that actually insisted that you hard-boil the fish stock, precisely in order to emulsify the fish fats into the stock. Of course, because the fish was less fatty to begin with than beef, the effect was more palatable.
re: Bada Bing
the melting point of the fat affects how palatable an emulsified mixture of fat and stock is. In my experience, lamb has the highest, above mouth temperature. beef next, pork next, chicken and fish lower. Part of the lusciousness of butter, chocolate, lard, and duck fat has to do with their melting around mouth temperature.
I can buy that a stock kept at a furious boil could emulsify fat...but who does that? (okay, there's noobs out there, but really....)
I can also buy that **some** fat gets emulsified, even at a simmer.
But I'm just can't go with "all cloudiness is emulsified fat" -- that one just doesn't fly.
(especially when there are similar articles talking about how roasted/cooked bones produce cloudier broth than starting with fresh....)
and egg whites still aren't grabbing fat...they're grabbing particulate matter.
re: sunshine842
1. Lots of busy people can let a stock bubble enough to create cloudiness. It won't get tonkotsu-cloudy unless it's vigorously boiled for a long time, but even 20 minutes or so can create a cloudy stock. That can easily happen if a home cook gets distracted with other things as they are bringing a stockpot up to temperature. I don't think the boil need be all that furious to cloud a stock.
2. Possible at a simmer. Less likely, though. It's unlikely that one could make an emulsified vinaigrette with very light agitation, though some emulsification could presumably occur.
3. I don't think anyone made that claim. The OP claimed there was *no* fat in the cloudy stock. Some of us say that there is *some* fat in the stock and the fat can lead to an "off" flavor. At least it can create a flavor I find objectionable. But I love tonkotsu broth, so go figure!
4. I'm assuming that when you mention egg whites you're talking about the egg whites and lean proteins used to create a raft to clarify a consomme. I also agree. I don't think anyone mentioned that the raft was used to grab fat. But I think the OP brought up the idea that cloudy stocks eventually just settle. I was dubious of that and cited the use of rafts to clarify consomme. If time to settle was all that was needed then why do we use a raft to clarify?
5. I don't know the articles you're talking about re: fresh versus roasted bones. But fresh bones are generally first blanched and then washed, no? That blanching and washing takes care of almost all of the albumin proteins. Roasting cooks those albumin proteins and they are skimmed as they rise.
I think why I like this nerdy discussion is because it's bringing in information that is new to me. I'm trying to integrate it with my experiences and what I've read.
As I understand it, stocks get cloudy because of albumin proteins on the meaty bones being used. Period. They are the cause. And they also are what primarily lead to the cloudy appearance.
But the whole picture is not so simple. Because those proteins can be amphipathic, those albumin proteins that are clouding the stock can also interact with the fats in the meat. When they do, they can cause the fats to emulsify with the stock. The fats will then never separate by rising to the top and therefore can never be fully skimmed off.
In the end, I don't know that all cloudy stocks taste bad. I just know that the few times that my stocks came out a little cloudy were the few times that my stock tasted . . . well . . . kind of dirty. Just . . . wrong. If this were just a matter of aesthetics, I would probably be much less interested
re: cacio e pepe
I tend to make stock with pre-roasted/pre-cooked carcasses, just because I keep the carcasses when we're eating a chicken for a different kind of meal (there's usually a second bag in the freezer of wing tips, necks, etc., etc., )
So my stocks tend to be cloudy -- once in a while I'll clarify if it's extremely cloudy, or if I'm using it in a recipe where it needs to be clear for one reason or another -- but overwhelmingly I'm adding other vegetables, the cooked chicken, noodles/rice/barley, etc. -- so cloudy makes no difference whatsoever.
I can't say I've ever managed to turn out a batch of "dirty"-tasting stock -- water, perhaps, underseasoned once in a while, but never "dirty".
I do, however, keep it to a barely-bubbling simmer -- I've made stock in the pressure cooker a few times and don't care for it -- so I make stock on days when I'm going to be hanging around the house all afternoon, anyway -- so the stock doesn't boil for more than 2-3 minutes when I'm bringing it up to temperature, but it then barely simmers for several hours.
re: sunshine842
I think cloudy stock tastes off. A little greasy or dirty. That's me though. And I LOVE my stock from my pressure cooker. Different strokes, it turns out.
re: cacio e pepe
but my stock is never, ever greasy - cloudy or not.
re: sunshine842
I would never dare say your stock is ever greasy. :)
re: cacio e pepe
All hail to the pressure cooker! :)
re: cacio e pepe
Ha, ha, ha...! Yes, this IS a nerdy thread, but I find it extremely informative.
Two questions:
a) Does these albumin proteins affect the taste on it's own, or just in emulsion with fat?
b) Anyone care to enlighten me on this tonkotsu brothy thingy? It sounds intriguing. I used to make a lot of japanese, right after my italian period (1999 usque ad medium 2003).
I actually lived in Kyoto for a summer way back, attending language courses and learning how to make sushi and various traditional dishes. I still have periods when I crave Nattoo on Udon Noodles.
re: Grunde
Do some search on David Chang and Momofuku. US PBS has aired a series called Mind of a Chef featuring Chang on various subjects, but ramen and ramen broth is a particular favorite. I've seen most of the episodes online, but others have said they can't see them outside the USA.
re: Grunde
Yeah, me too.
a) I'm not sure, and I'm not sure of a good way to find out. My guess is that it's both. It seems to me that the scum that is skimmed off a properly simmered stock is similar to the albumin that's stirred up by vigorous boiling. In a simmered stock, the extra albumin never gets disturbed enough to float or enter into suspension. In a boiled stock I guess it would. Add in some fat with that stuff and I think together it creates something I object to.
b) I think a poster shared a link to an article detailing that kind of broth. Basically, it's the anti-Escoffier method of stock. Vigorous boil for nearly a full day. Milky broth with full emulsification. And it's incredible! I have no explanation for it.
I'm having so much fun! Thank you all for the lengthy and informative replies. It brings on a heap of new questions on my part, but I'll have to start up new threads for some of them so that this one doesn't become too extensive.
To be honest, I was actually on my way to deleting my profile after the first day here. I thought this was just another of those forums where self-declared foodies are throwing around old kitchen myths and recipes for pot-á-feu in a micro (or wild theories about stock making).
I'm so happy I was wrong. There are clearly many well read and knowledgeable cooks in here. I have been looking for a forum like this for a while.
I thought I hadn't had problems with greasy stock before, but that might not be true seeing everything in a new light. I have certainly experienced problems with clarifying some batches of murky stock on a couple of occasions. My grandmother told me to never fast boil a stock at a very early age, so I almost never have.
On the other hand, I have offered to clarify other people's stock/soups and been unsuccessful. Last time was a traditional meat & vegetable soup made on bones from salt-cured mutton legs (a Norwegian west coast specialty). The soup did taste dirty and now I understand why that wasn't my fault. The problem was aggravated by the fact that some of the fat on these bones is highly oxidized and should be removed entirely. Having that actually emulsified into the stock was not a good thing.
I have also done a couple of unsuccessful attempts at clarifying meat gels. I always pour on another couple of liters of water on the remnants to extract every last piece of goodness, and boil it down to a gel. I haven't been super picky about removing all the fat from the surface before boiling it down, but I certainly will to that from now on.
But now that I'm aware of this potential hazard, I'm starting to wonder what consequences this has for the humble stew. Many cooks (including me) would happily leave any stew, say a Coq au Vin, to boil for hours. The only logical conclusion seems to be that this would cause a lot of emulsified fat in the dish making it too "greasy and dirty tasting".
Would my Coq au Vin actually be immensely better if I popped the whole pan in the oven on 90 degrees for a couple of hours?
re: Grunde
Coq au Vin doesn't matter that much -- you aren't EVER going to have a clear sauce, no matter what you do. And in a dish like this, having the fattier mouthfeel isn't a bad thing.
You wouldn't typically boil CaV anyway -- it's a braise, so low and slow is the rule of thumb. Keep it at a slow simmer (you want some regular bubbles), but things like coq au vin, pot au feu, bourgignonne (and any other similar long-cooked dish) shouldn't ever be cooked at a boil, anyway. (it's pretty common to crank the heat up to get things started, but as soon as the bubbling starts, you turn it down!)
You also have the extra process for many long braises of either dredging the meat in flour before browning, or starting the whole process with a roux -- a mixture of fat and flour, cooked until it thickens and begins to brown. The presence of the flour is always going to change the character of the dish from having a broth to having a sauce. BIG difference.
Coq au Vin is also typically made from an old bird -- tougher meat that requires longer cooking, because there's more connective tissue than in a younger bird. This is okay, though -- slow braising breaks down this tissue, giving you a velvety, fabulous **sauce** -- again, not a broth.
Poule au pot or pot au feu, however, have clear, unthickened liquid in the pot....these will be more susceptible to the emusion issue...but again, they shouldn't be cooked at a furious boil, either....a slow simmer for a few hours is best.


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http://MenSteppingUp.com/ -- "The wrath of man does not produce the righteousness of God. " --James MacDonald
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Комментарии (12)
Marg Mowczko
(1 год назад)
Hi Scott, I think it's great that some people have a ministry that helps
men to have a deeper walk with God. However it concerns me that nowhere in
this video are wives or women spoken of as true partners of men. Rather
MacDonald implies that the relationship of a man towards a woman is one of
protection, covering and support. Men and women should be mutually
protecting and supporting each other. Husbands and wives should be sharing
their lives (including burdens) together. They are one flesh.
(2 г. назад)
wonderful...praying the Lord blesses me with a godly man.
(1 год назад)
Man has a God given role of the Head.
Daniel dehaan
(1 год назад)
Give your husband time and be thankful for the man that the Lord has
blessed you with. Don't try to change him with words but remain silent and
pray hard. God will fight your battle for you.
Craig Campbell
(1 год назад)
It is true that this man speaks as though Christ only spoke to men at some
times and to women at others. Men have been beaten down by the church and
state for years. Christians can believe in God if they want. scientists can
believe in Science if they want. freedom of Choice. Athiests can believe in
the opposite what others believe if they want.
(1 год назад)
Good videos, but hated the religious bs. There is no god, get over it
(1 год назад)
This is a very good video series.
(2 г. назад)
I wish my husband was like that. I try to cut to the chase and he
interrupts me to ask the details which are not part of the point and then
it takes me time to get to the point!
(2 г. назад)
This is good. Love me some James Macky D. (just not as much as his
beautiful girl K.Mac)
Scott Bullock
(1 год назад)
Marg I realize that you share a different viewpoint regarding how scripture
defines the roles of men and women. One day, when we all sit at His feet
I'm sure that we will understand many misconceptions that we all had while
walking on this dustball. My caution is to not let that difference in
viewpoint blind you to the benefit of the guys like MacDonald, or Chandler
etc. to speak specifically to men and call them to a deeper walk with God.
Lucas .Belkowski
(1 год назад)
Be patient :) and pray. :) Blessings!
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1 of 1 people found this review helpful
The "Answer not found? Ask a question here" is not documented at all. My users were submitting questions but I wasn't getting any notifications or eMails.
I fixed it by correcting the GLOBAL CONFIGURATION / MAIL / MAIL FROM email address to the address where you'd like notifications sent.
Hopefully a new release is being worked on where the user manually enter an eMail address where questions may be submitted.


text: Illegal Immigrant 'Undocu-Bus' Rolls Into Charlotte For DNC Print article Send a Tip by Tony Lee 4 Sep 2012 post a comment Emboldened by President Barack Obama's executive action that allows some illegal immigrants to apply for work permits, a group of illegal immigrants on the "Undocu-Bus" arrived in Charlotte during the week of the Democratic National Convention to advocate for broader amnesty programs. The activists participated in a march on Sunday and are being hosted at a church eight miles from Charlotte. The Spanish words "Sin Papeles, Sin Miedo" are painted on the bus, which translate into "No papers, no fear." Fernando Lopez, an illegal immigrant on the bus, told NPR that they had been traveling for a month through states like Arizona, Texas, Louisiana, and Georgia and the bus, which he said was "just a bit of civil disobedience," has "gotten a lot of attention." "Were not here to beg or to ask, like we have been doing for many years, for immigration reform," he said. "We're here to put an option to President Obama on the table, which is to be on the right side of history." Maria Cruz Ramírez, another illegal immigrant on the bus, said she has been more vocal after states (like Arizona and Alabama) have passed tougher immigration laws. She said the group met with black civil rights leaders and has adopted a more "uncompromising message" as a result. After Obama's instituted his deferred action program, illegal immigrant activists have demanded more. For instance, California lawmakers last week sent to Gov. Jerry Brown a bill that would allow illegal immigrants who get temporary work permits via the deferred action program to receive driver's licenses. Obama barely won North Carolina in 2008. And if he is to win the state again, he needs Hispanic voters in North Carolina to help him carry the state, and Democrats hope playing up illegal immigration and amnesty issues will help organize North Carolina's Hispanic voters to go to the polls in November. Photo credit: Firedoglake


text: Obama Says 75% of the American People Agree With Him by Debra Heine 21 Feb 2013 post a comment Share This: In response to Obama: Cuts that Hurt the Economy are GOP's Raison D'etre: Several outlets are noting Obama's comments on Al Sharpton's radio show, but the Free Beacon was kind enough to put it on You Tube... (Trying to wrap my head around the fact that the President of the United States went on that ridiculous race hustler's radio show...ugh...so mortifying.) But just listen to Obama. He says 75% of the American people agree with him, that the way to reduce our deficit sensibly is through his combination of spending cuts and tax revenue (but mostly tax revenue), as if saying so will make it true. Since Republicans have already compromised on taxes, how does one square that with the Pew Research poll, John Hayward cited earlier: 70 percent of the American people, across the political spectrum, think deficit reduction is the top national priority... and 73 percent of them want it done mostly or entirely through spending cuts. Only 19 percent take the Obama position that the deficit should be reduced mostly or entirely through tax increases. (Then you'd have to factor in the people who agree with Obama's other, default position, which is that the deficit doesn't really matter.) Wait, only 19% agree with Obama? No, I'm sorry, there must be some mistake. Obama told Al Sharpton 75% agree with him.


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It's nice to think every creative's different. But we usually fit into one of these two buckets.
Latest Posts
Slideshare 3.0
Written by Martha Rzeppa |
Pushing the Slideshare boundaries a bit further – an experiment.
Killing your babies.
Written by Irene Triendl |
An interview with Martin Oberhäuser, information designer.
Featured Posts
Crap: the single biggest threat to B2B content marketing
Written by Doug Kessler |
Why the content marketing deluge will force all B2B marketers to raise their game and build a great content brand.
Recent Posts
My Brain Hurts: The Marketing Profs B2B Marketing Forum
Written by Doug Kessler |
I went to Marketing Profs B2B Forum and you didn't so I got the swag and all you get is this silly write-up
Join us for a screening of Linotype: The Film
Written by Doug Kessler |
We're putting on a screening of Linotype: The Film, together with our friends at BrandPerfect (Monotype). Coming?
Keep it structured, stupid
Written by Harendra Kapur |
Why a lack of structure is the ultimate killer of content quality (and other breaking news)
A review of reviews of Ann Handley's 'Everybody Writes'
Written by Doug Kessler |
Everybody is writing reviews of Ann's new book. This is a review of the better reviews. It's silly.
Book Review: Global Content Marketing
Written by Doug Kessler |
Global content marketing is a unique beast. Pam Didner helps you tame it in this short, clear, practical book.
A test drive of Snip.ly, a cool social sharing tool
Written by Doug Kessler |
We tried Snip.ly, a cool new content sharing widget. And we like it! With small caveats. Here's our test drive.
What just happened? Content Marketing World 2014
Written by Doug Kessler |
For a content marketer, a trip to Content Marketing World in Cleveland is like a 6-year-old kid getting a three-day pass to Disneyworld — all rides included plus a free selfie with Mickey & Minnie (Joe Pulizzi and Robert Rose in this case — I'll let you decide which is which). It's also kind of [...]
Content Marketing in the slow lane
Written by Martha Rzeppa |
Creating content that lasts.
Outbrain test drive: native advertising in action
Written by Doug Kessler |
We've been native advertising skeptics. But we had to give it a go. Here are the results of our first experiment.
"Data comes from anywhere"
Written by Irene Triendl |
An interview with Jer Thorp, data artist.


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During applying support package on NetWeaver NW 7.0 JAVA system JAVA Support Packages Manager (JSPM) tool cannot start. In the current log directory of JSPM tool /usr/sap/<SID>/JC<xx>/j2ee/JSPM/log is generated Trouble Ticket log, containing the following error:Cannot initialize application data.Error detecting instance host using path to the profile <drive>\usr\sap\<SID>\SYS\profile\<SID>_J<xx>_<HOSTNAME>. Possible reason: wrong name syntax. Expected syntax is: SID_INSTANCENAME_HOST.com.sap.sdt.jspm.gui.JspmUiExceptionCannot initialize application data
NW 7.0; SAP NetWeaver; JAVA Support Package Manager; JSPM; JspmUiException
The error exists in JSPM NW 7.0 SP08 or lower SP-s. It occurs during JSPM initialization, if the system has more than one remote dialog instances. JSPM can not properly process dialog instance's profiles.
Key words :
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November 28, 2014
EAST RUTHERFORD, N.J. (AP) - Seattle linebacker Malcolm Smith returned an interception of Peyton Manning 69 yards for a touchdown and later recovered a fumble, earning Super Bowl MVP honors in the Seahawks' 43-8 victory over the Denver Broncos on Sunday night.
Smith is only the third linebacker in Super Bowl history to earn the award, joining Ray Lewis of Baltimore in 2001, and Chuck Howley of Dallas in 1971.
It was appropriate that a member of Seattle's league-leading "D'' would be the MVP, considering the way the Seahawks shut down Manning and Denver's record-breaking offense, forcing four turnovers and holding the Broncos scoreless until the last play of the third quarter.
Smith's pick-6 made it 22-0 late in the first half, and Seattle was on its way.
Copyright 2014 Associated Press. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.
Click Here to access the online Public Inspection File
Viewers with disabilities can get assistance accessing this station's FCC Public Inspection File by contacting the station with the information listed below. Questions or concerns relating to the accessibility of the FCC's online public file system should be directed to the FCC at 888-225-5322, 888-835-5322 (TTY), or email@example.com.


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South Florida, where Ponzi scheme convictions are as common as jaywalking tickets. The latest Miami man at the center of a collapsed phony empire is Oscar Hernandez. While relatively small compared to other cases, Hernandez's $3 million scheme operated in classic Ponzi scheme.
Roll to Afro-Cuban rhythm during this summer concert series.
Overnight with an artist through the hurly-burly of the very rich.
These guys are gonna make downtown shimmy. Ayayayayayay!
Somewhere Hector Lavoe and Celia Celia – to name a few - are smiling and probably jamming as well. And Oscar Hernandez should no doubt feel a sense of accomplishment. Hernandez, the founder and pianist for salsa ensemble Spanish Harlem Orchestra, set out to maintain the charged fusions of Afro-C ... More >>
On his way out, Miami Beach Mayor Neisen Kasdin takes aim and fires
Two Latin jazz giants take new turns
Packages for the mid-decade wrapped in South Florida


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Extending Water Recycling at Torquay
Extending Water Recycling at Torquay: Fact sheet (PDF - 357.67 KB)
About the project:
Project location: Torquay, Victoria
Funding recipients: Victorian Department of Sustainability and the Environment
Total Australian Government funding: $10,500,000 (GST exclusive)
Water savings: up to 600 ML/yr
The project involves construction of a dual pipeline system to deliver recycled water to up to 3,000 new homes in north Torquay, the new Torquay Sports and Civic Precinct, local market gardeners and flower growers, and the Torquay Golf Club.
Project benefits/objectives:
- Provide an alternative source of water for uses such as toilet flushing and to irrigate parklands and sports facilities, reducing pressure on potable water supplies.
- To supply recycled water at the earliest stages of a residential development, providing the most cost-effective approach to installing a dual pipe system.
Project progress:
- The detailed design work for the winter storage and pipelines has been completed and key materials have been procured.
- Contracts for the balance tank and winter storage have been awarded, the site has been established and groundworks have commenced.
- Construction is on track and is due to be completed by November 2014.
Details of the Extending Water Recycling at Torquay project can be located on the Barwon Water website


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Use with any scope up to 100MHz Flexible cable Switchable from x1~x10 Rise time: x1, 35nsec x10, 3nsec Maximum input V: 600 Compensation range: 10~60pF Bandwidth: 1x (15MHz) x10 (100MHz) Mfr. #4550A
Login Here to rate and review this product.
21-3600 - 7 Piece Precision Screwdriver Set
SCREWDRIVER SET PRECISION 7 PIECES Seven Piece Precision Screwdriver Set, Size: #00, #0 (Phillips), 2, 2.5, 3 mm (Slotted) and T15, T20 (Torx), Shaft Length: 50 mm, Includes: Carry case with see through lid, Features: Hardened tips, prec...
21-8500 - Telescopic Inspection Mirror
1-1/2" diameter mirror has 24" extension handle to help see around tight spots. Adjustable, double jointed head pivots a full 360°. Includes shirt pocket clip.
22-2997 - 6-in-1 Insulated Magnetic 1/4'' Screwdriver
Insulated to 1000VAC Magazine style bit storage saves time by selecting the right bit accurately every time Ergonomic "Power Handle" grip for maximum torque and user comfort Shaft is hardened and tempered Chrome Vanadium Molybdenum tool ste...
22-8610 - Profesional Electronic Tool Kit
Kit contains: Quick heat ceramic soldering iron, 5" side cutter, 5" long nose pliers, 8" crimping tool, 6" adjustable wrench, four Pro-Soft screwdrivers (slotted 3mm and 5mm, Phillips #0 and #1), spring hook, 3 prong holder, utility knife, desoldering pump, alignm...
201-024 - Red Stack Up Banana Plug w/Safety Collar
Features safety collar that insulates exposed wire leads Solderless banana plugs firmly holds wire with internal setscrew Rated at 5000W VDC, 15A
21-1046 - Lead Free Rosin Core Solder - Tin / Copper - 6OZ.
Lead–Free Solder
Ideal for general purpose electronic repair and assembly use. Tin/copper formulation meets current requirements for lead free solder use.
MCM Cat 57, Page 1257
MCM Cat 56, Page 1094
Requires Adobe Acrobat Reader.
MCM is a great company. Very fast service and shipping of Raspberry Pi. Will tell all my friends to buy from MCM


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In previous years, registered participants of SOE's annual convention would typically receive their in-game swag items in the weeks following the event. SOE is going a different route this year with the introduction of the SOE Live Loot Card.
Registered attendees will receive these cards on-site in their swag bags and can redeem them on any account that they choose. Additional cards will also be available on-site for $35 each. Anyone who registered but does not attend will receive their Loot Card key via email on or around August 22, 2014.
These cards are single use and will grant the account items for all of SOE's game, plus a mysterious mention for EverQuest Next. Only one card may be applied per account. Check out the full list of goodies after the jump.


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Medifast Inc (NYSE:MED)
The Company is engaged in the production, distribution, and sale of weight management and disease management products and other consumable health and diet products.
This one is a hard call. On one hand, it's hard to argue with results: Medifast has reported consistent and staggering revenue growth over the last 9-10 months, in spite of a crippling recession and precipitous drop in discretionary consumer spending. Over this period, the stock has gained a whopping 800+% without any significant pullback. Is this incredible run indicative of runaway success that will continue for some time to come, or is it a warning sign of a bubble that's about to burst?
As you may have guessed from the red thumb, I'm a little suspicious of this company's valuation (currently: 46+ P/E and 10 P/B). Although the last few quarterly reports have indeed been impressive (TTM EPS growth of 121% stands out), I see a few red flags with respect to this stock and the way the company does business. Most simply, from a technical perspective, the stock is long overdue for a significant price correction, as there has been virtually no selling pressure on an average volume of about 500K - 1M shares over the past year.
More importantly, the sustainability of the company's business model strikes me as questionable, as Medifast has derived an increasingly large part of its revenue from its "Take Shape for Life" coaching program. Although this program is one of the company's main differentiators, its capability to generate new revenue relies heavily on the ability of its weight-loss coaches to recruit other coaches and clients (for a commission). Some have gone as far as calling this a pyramid scheme (take your favorite salt-shaker to www.medifraud.net), but whether or not you agree with that assessment, the key takeaway is that the revenue from this line of business will eventually plateau, if not enter into a downward spiral.
Finally, the scandal involving the CEO aggressively pumping Medifast's stock on the Yahoo Finance message boards and the overly defensive, vitriolic press releases that the company tends to issue in response to any perceived attack on its public image make me wonder about Medifast's corporate culture... I just can't imagine Weight Watchers or Jenny Craig engaging in this type of behavior.
In the end, Wall Street primarily cares about numbers, and so far, Medifast has certainly delivered on that front. Although the company's torrid growth may continue for another quarter or two, sooner or later (and I would guess sooner) the stock will run into some significant resistance from both a technical and revenue-growth standpoint. When that happens, expect the share price to trim a significant amount of fat.


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Do you want to report this link as broken?
Anti-Minority Incidents Continue in Vojvodina / January 2005 / Hungarian Human Rights Foundationhttp://www.hhrf.org/hhrf/en/vojvodinareport-jan-2005.pdf
Schiffbrücke 12 ⋅ D-24939 FlensburgPhone: +49 (0) 461 14149-0Fax: +49 (0) 461 14149-19Mail: firstname.lastname@example.com
The ECMI Library offers a highly specialized collection on inter-ethnic relations, minority issues and ethnic conflict in Europe. The Library's collection is especially strong in the area of minority protection with regards to international law. Further information


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Ready. Set. Drupal! An Intro to Drupal 8, Part 1 [November 19, 2014]
Digital Trends: Why Media and Entertainment Firms Are Thinking Like Technology Companies [November 13, 2014]
Security in Action: Keeping Your Site Secure in an Insecure World [November 5, 2014]
Metamorphosis: Switching and Migrating to Drupal [November 4, 2014]
Supercharged Drupal 8 Development Using the PhpStorm IDE [October 30, 2014]
Personalization for Higher Education Websites: Start Small and Think Big [October 16, 2014]
Constructing a Fault-Tolerant, Highly Available Cloud Infrastructure for your Drupal Site [December 12, 2012]


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Other News
Notebook: After many maladies, Glasson finally getting his game back
Bill Glasson returns to competition from...
PGA President Remy shares a special thank you
This Senior PGA Championship was Jim Remy's...
Tickets to the 71st Senior PGA Championship are on sale now! Get yours today!
Click to order tickets!
Current volunteers click here to access the Volunteer Home Page.
|Select another player
Jon Fielder
Player Notes
PGA Teaching Professional at Las Posas Country Club in Camarillo, Calif.…. Competed in seven Champions Tour events in 2007 . . . Served as PGA Director of Golf at the Las Posas Country Club until 2007. . .Finished tied for second in the 2008 PGA Professional National Championship; tied for 18th in 2006; tied for 29th in 2005 and finished second in 2004 … Winner, 1985 FootJoy PGA Assistant Professional Championship. Captain of the USC golf team in 1975 and won All-American honors in 1974. . .Winner of the Trojan Invitational at USC as a Junior … Competed in 1989 U.S. Open and appeared in four Los Angeles (now Nissan) Opens and four San Diego Opens … From 1991 to 2003, competed in seven Nationwide Tour events, with best finishes tied for 13th in 1991 Ben Hogan Bakersfield Open and tied for 14th in 1994 Nike Inland Empire … In 2003, finished runner-up for a third time in the Southern California PGA Section Championship … Fiedler reached the finals, but missed earning conditional status in 2002 and 2003 Champions Tour Qualifying Schools. 2006 Champions Tour Summary: tournaments entered - 2; top 10 finishes - 0; stroke average 73.38 (ranked N/A); money $18,467 (ranked 123rd); Best finish, T36th U.S. Senior Open. Finished 11th in Q-School in 1996.


text: 'American Hustle' Dodges Fact-Based Movie Trap, Eyes Oscar Gold Print article Send a Tip by Christian Toto 6 Dec 2013 post a comment "Some of this actually happened," reads a title card at the star of David O. Russell's upcoming American Hustle. It's both a confession and preemptive strike at a time when Oscar-bait movies receive intense scrutiny. It's also a safe bet that line makes it more likely the film will get some Oscar love in the new year. Oscar voters pounce on true stories, historical epics and biopics, but they're alarmed by films which twist the truth to do their bidding. We've already seen some attacks against Captain Phillips, a tense pirate saga based on an actual kidnapping. The real-life crew have publicly questioned the heroism of Tom Hanks' title character, a conversation which could cause some voters to reconsider checking Hanks' name off in the Best Actor category. American Hustle might avoid that problem. Not only does Russell and co. cop to their fabrications up front, but the film's overlap with the '70s era ABSCAM scandal avoids the kind of political finger-pointing that might make the film an ideological land mine. The film, which stars Christian Bale, Bradley Cooper, Amy Adams, Jennifer Lawrence and Michael Pena, charts a course similar to last year's Best Picture winner Argo. That film dealt with a true chapter in recent history that had political implications, but it mostly kept ideology out of the narrative. The result? A tense, terrific production fully deserving of its Oscar night coronation.


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Discover what to do, where to stay and what to see in New York City with our planning tool.
NYC is the place for inquisitive minds looking for new things to see, hear, taste and learn.
Enjoy The Nutcracker, the Times Square New Year's Eve Ball Drop, the Orchid Show and more.
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Wireless Internet is available at locations throughout NYC—including many parks and libraries.
Get tips, maps and everything else you'll need during your stay.
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The city"s most ambitious Japanese speakeasy is marked only by an open sign, but in-the-know eaters still find their way inside. The food, presented on beautiful handmade plates, is gorgeous: Maitake mushrooms are fried in the lightest tempura batter and delivered on a polished stone bed. Sushi (we tried the salmon) is pressed with a hot iron onto sticky vinegared rice. The fish is topped like a still life with its own microgreen forest. The few desserts--including an extra silky crème caramel--are just as ethereal as the savory food. Hurry in soon; word"s getting out.
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Recent comments
Reply to: Skin Suits and Down Hill Gear: Cross Race #7 & 8
Happy to see a course that was not a dirt crit! Yes there were a couple of sections that were challenging, but "dangerous", I don't think I would have described it that way.
Reply to: BRAC Announces Reorganization
Definitely! Not only working every weekend, but no time to ride!!!
Reply to: BRAC Announces Reorganization
She's great at a thank-less job......one that 99.9% percent of us would quit in 5 min.s. Just think about working every weekend. That alone would kill it for most, pile on the racers ego's........
She is great for BRAC and the front range racing.
Reply to: Skin Suits and Down Hill Gear: Cross Race #7 & 8
Amen to that! Finally the more mountain biking oriented people had their day to shine!
Reply to: Skin Suits and Down Hill Gear: Cross Race #7 & 8
They can't all be dirt crits.
Reply to: Skin Suits and Down Hill Gear: Cross Race #7 & 8
I think it involved the big hill. I know there was at least one women that pre-rode and then left before the race because of the course.
Reply to: Boulder Creek Path to be extended to Betaso Link Trail
my guess is no. a 10' wide crusher fine MUT will not fit in the right-of-way of the Betasso Link, and they've already done as much slope stabilisation and rework as they can on it (armored the really steep bit, etc.
it sounds like from the articles I've read that they plan to install a multi use path all the way to the Betasso Trailhead - if they will, it sounds like they've negotiated some kind of easement for the right of way, either from the water district or local residents.
either way it sounds like a fresh option. Don't get me wrong, I love the link trail but I don't love trying to go up it during busy times when the shuttle crew is raging down it. Honestly I think that if there is an alternate route up to Betasso, consideration should be made toward making the canyon link a one-way downhill trail, that would be awesome if it could work.
Reply to: Skin Suits and Down Hill Gear: Cross Race #7 & 8
What would some people consider "dangerous"? I didn't see it. There are suppose to be officials to mitigate over zealous promoters.
Reply to: BRAC Announces Reorganization
I am sure that Shawn will give BRAC a good kick in the pants and start 2015 with a bang.
The over all announcement was pretty week. How give a shit about restating the mission and job description. Guess everyone is to busy getting the "party" ready.
Guess there isn't anything really happening or changing.


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I have had the Mirena IUD without problems for 1 year. Recently there was an incident during sex that caused a brief sharp pain that was replaced with occasional mild pelvic discomfort. I then went to my gynecologist and had a transvaginal ultrasound that showed the IUD was in the fundus, but that one of the arms could not be visualized to the end and may therefore be embedded in the endometrium or myometrium. My gynecologist recommended having it removed.
Do I need to have it removed? Is there a risk of deeper embedding and problems with future removal or fertility? Is there a rush to remove it? It's already been almost 2 months since the incident.
If the arm of your Mirena is embedded into the myometrium (muscle) of your uterus, I would agree that it should be removed.
Was the insertion of your IUD quite painful?
Once removed, your Mirena IUD should not have any harmful effect on your future ability to become pregnant or to carry a pregnancy to term.
Her email reply on 9-29: "Dr. Hatcher, thank you for your reply. The insertion was only painful when the arms were released, but I'm pretty sure it moved more recently. The ultrasound couldn't confirm it was embedded. They just couldn't follow the arm to the end. I was hoping it didn't have to be removed. For all I know, the next one could become embed too and leaving this one in would save me two procedures!"
RAH's reply on 9-30: From what you tell me you can leave it right where it is.
Her reply 9-30: "Really? What changed your advice from the last email?"
RAH's reply 10-5: What has changed is that you are now telling me that the ultrasound could NOT confirm that your IUD was embedded. My bet would be that it isn't.
RAH's reply on 10-12: "How are you doing today? What have you decided to do?"
To learn more about the advantages and disadvantages of the Mirena IUD, go to our website
: www.managingcontraception.com and click on Choices. You can also order this wonderful new educational book from our website or by calling 404-875-5001. Do you have your copy yet?
Key Words: Mirena IUD, incident, sharp pain, pelvic discomfort, gynecologist, transvaginal ultrasound, arms, visualized, embedded, endometrium, removed, risk, fertility, myometrium, painful, pregnancy, term, released, proceduresPosted 9-1, 2012, Updated 9-5-2012, Updated 10-6-2012, Updated 10-13-2012
Suggestions, recommendations, questions, comments, data from the literature, interpretation of laboratory tests and other information provided on this site are for informational purposes only and are not intended to be relied upon as advice from or implied to be a substitute for the professional advice of a physician, nurse practitioner, nurse midwife, counselor or other healthcare professional. Always seek the advice of your clinician or other professional for any questions you may have regarding your health, medical condition, method of birth control and other family planning or personal/social issues. Periodic references to costs of birth control methods on this website are estimates only and your actual cost for any specific method of birth control may be more or less than the stated amount. Emory University School of Medicine, Bridging the Gap Foundation, and Bridging the Gap Communications Inc are not responsible for any damage or loss you may incur as a result of your use of or reliance on any material or information provided through this website.


text: Meta Battle Subway PokeBase - Pokemon Q&A Login Register All Activity Questions Unanswered Tags Users Ask a Question Rules Chat How can I obtain Regirock in White 2? 0 votes I really wantRegirock,but I don`t know how to obtain it. wild-pokemon black-white-2 location regirock asked Jan 8, 2013 by marissa275 Please log in or register to add a comment. Please log in or register to answer this question. 1 Answer 0 votes Best answer Here's how you do it: Deep in the Clay Tunnel are the Underground Ruins. These ruins are seldom seen caves which hold a massive puzzle. The first one is the focus of the Pokémon Regirock and has you have to do a puzzle that can only be known if you visit the place at Day and night. The puzzle requires you to move 6 steps down from the centerpiece and then move 9 steps right. Then select down to hit a hidden switch. This changes the ruins so Regirock becomes available -Serebii Make sure to get all the steps right. Source answered Jan 8, 2013 by JirachiCelebiMew selected Feb 21, 2013 by marissa275 Thanks commented Feb 21, 2013 by marissa275 Please log in or register to add a comment. Related questions When I go in the cave to get Regirock It is just a plan cave, Why? How can obtain Regice in White 2? Is there a way to get regice,regirock,and registeel in Pokemon black 2? How come I can't get Regirock (white2)? How do I get regirock in black 2?! How do you get to Regirock? Where can I find porygon2 or porygon-z in black and white 2? Where do I find Castform in Pokemon White/Black 2 and what is the rarity of seeing one? Useful Meta Posts How to change your username How to add a user avatar Why was my post hidden? The points system Question etiquette Flags vs Downvotes Anime FAQ


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KTUH on the Web
- Facebook Check out our wall and submit a request to the on-air DJ.
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A Feast of Friends
DJ Nocturna
Saturday, 6-9pm
Invoke the Duende ! Inspired by Jim Morrison and the Doors and Nick Cave with the themes of love and passion, a Feast of Friends is hosted by DJ Nocturna and co-hosted by Lana Saldania. A Feast of Friends features scrumptious and delectable insights for your palates with conversations on music, art, culture, fashion and of course the best of quality music programming with current tunes to flashbacks featuring the 12-inch, 80s dance remixes, the B-sides, New Wave, Dark wave, dark 80s, goth, industrial, ethereal, and other rarities, along with interviews with the talents in the music, art and culture scenes.
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Top Chef Masters, 9/25, FINALE (spoilers)
- chefhound Sep 25, 2013 09:40 PM
The chefs have to cook four courses: something old - the dish that started it all; something new - the dish that defines who they are today; something borrowed - the dish inspired by the person who was the biggest influence; and something sous - the dish that the sous chef made in the final Battle of the sous chefs.
The judges seemed to be pretty impressed with the food. I wish I could have been there!
And the winner is... Douglas!
I'm happy with the result. I think Douglas is amazing. I've come to love him as much as I love Bryan. Either would have worked for me but I think the judges were right. Bryan is so thoughtful and so technically brilliant. Douglas is also brilliant and thoughtful but he's also more mature and soulful.
Great season!
Okay. I am alright with the result, perhaps because the contestants were.
I reminisced a lot about that first thing I made that brought me "here". It would have been the late 70's, and I'm not sure if it was Gourmet mag or the Galloping Gourmet, but I remember a tuna casserole with a mayonnaise and egg white topping, what must have been a strawberry sorbet ( interesting to me that I remember something like that when I must have been 14, but the flavor was amazing), and some jelly rolled sponge cake with peach and ginger. I think it was not easy to find ginger then and I couldn't believe it turned out like the picture. Must have been a Gourmet mag.
Moving on.....
I was intrigued by someone's,I think Bryan's, egg yolk that was like a custard. Looking it up.
And how about the Top Chef commercials featuring "sexy" Padma? Sigh,but I'm watching......Linda????? You got this? You should set up a Pay Pal account and make somebody pay....but not me... :)
re: Shrinkrap
And how about the Top Chef commercials featuring "sexy" Padma? Sigh,but I'm watching......Linda????? You got this?
What? I have *no* idea what you're talking about, Shrinkrap. :-P
re: LindaWhit
I just meant are you going to be "covering" this season?
re: Shrinkrap
I knew what you meant. I was teasing. :-) Yes. I'm going to try and muddle through.
re: LindaWhit
Hell no . . . you *will* recap . . . and I will read before I even watch. It's tradition.
re: gaffk
Oh YEAH???? Or WHAT, gaffk? :-P And why am I now hearing Tevye?
re: LindaWhit
I watch TCM and TC quite differently. I watched each episode of TCM, but didn't always pay complete attention. On the regular TC, I try to watch each episode twice before even reading your thread and making any comments. That might be a little OCB but it works for me. (I know you know how much we appreciate all of your efforts. It's too bad all we can do to reward you is to give you our warmest personal regards.)
re: LindaWhit
(Blushing...no wait;...embarrassed)
As a San Francisco native and current resident of Sonoma County, I can't help but gloat that last year's winner was Chris Cosentino (from SF and with strong family ties in Napa/Sonoma), and this year's Douglas Keane, from Healdsburg in Sonoma County. How very extremely cool!
re: cmvan
LOL! I will gloat after I get a res!
re: cmvan
Had an outrageous dinner at Incanto last April when I was in San Fran. Cosentino's win was no fluke. And he was so personable and humble. If you go, don't miss the house made salumi. It will change your life. :)
As for Cyrus -- well, you can't eat there any more. It closed a while back. Certainly hope Keane will open something similar soon.
re: ChefJune
Douglas Keane has Healdsburg Bar and Grill and DK Wings which is opening soon. I too am hoping that he opens up something similar to Cyrus.
re: JonDough
Keane alludes to plans for a Cyrus-level place in one of the articles linked on this thread. Here's hoping it's soon.
re: JonDough
He's signing autographs at HBG today (Sunday) from 2-5pm.
re: KrumTx
you'll miss his laugh? really? it gives me the creeps.
re: KrumTx
Ok, so I'm not a fashion critic, nor am I on top of the latest trends, but what is up with the hairstyles of the judges?
Who did Ruth Reichl's hair? She sort of got rid of her bangs, but her hair is still covering her eyes. I think she could use a make-over.
Lesley Suter would benefit from a new hairstyle as well.
The only thing I'll say about Jane Goldman's hair is that she appears to go to the same barber as does Bryan Voltaggio does in Frederick, Maryland.
Finally, what happened to Curtis Stone's hair? He looked like he has a low-flow shower head ala Seinfeld.
Now that the petty stuff is out of the way....
I thought all of the food looked pretty good. I'm happy with Douglas winning. I was sort of rooting for Bryan because of his placing 2nd last time, but I'm sure he can handle it.
I thought the cool thing was when they showed Douglas skydiving at the end of the program.
re: John E.
"they showed Douglas skydiving "
They DID?? I missed that. That's nice.
re: Shrinkrap
He said something about competing in Top Chef Masters made him feel he could overcome other challenges in his life, including his fear of heights. Then they showed him jumping out of a plane like they did earlier in the season.
Here's a story you might be interested in.
re: John E.
Oh, I meant to comment on Curtis's slicked back hair. It was like his mother spit-combed it down. Realy bad look for him.
And seeing Doug do the skydive - nice ending. :-)
re: LindaWhit
Curtis's hair cracked me up.
I agree with everything everyone said. Jen ended up being annoying and not so nice to her sous. Bryan and Doug are cool.
I need a break before regular Top Chef and will wait to get into it til I return from a big vacation. Are any of those folks from Boston?
re: Joanie
It looks like we've got several, Joanie. First from Norwood, MA, except he's now in Miami. Worked at various Boston-area restaurants including L' Espalier, Kingfish Hall, Sibling Rivalry, and Chiara.
Second from West Newbury, MA, now in Philadelphia. Has worked @ Guy Savoy (Paris), Le Bec Fin, Union Pacific, Oceana and Lutece.
BUT - we DO have a hometown Boston girl back from last year - Stephanie Cmar - sous chef @ No. 9 Park.
re: LindaWhit
Thanks, was hoping for people that are presently working here that I might have heard of altho I might have eaten Bret's food at some point (haven't been to No. 9 in at least decade). There's never an abundance of BOS people.
re: John E.
<Who did Ruth Reichl's hair? She sort of got rid of her bangs, but her hair is still covering her eyes. I think she could use a make-over. >
Teehee! They really tamed Ruth's hair for this show. Half the time in NYC she goes around with it unstraightened (really wildly curly) and blowsy. My mom would have called it a "Hair-Don't." Everytime I'm in her presence I have a strong urge to take out a pair of scissors.
But I do love her writing.
Sorry Bryan didn't win. Glad that Douglas did. LOVED the very ending with Douglas finally jumping out of the plane! Would love to hear what made him finally decide to take the plunge.
I was happy with Douglas or Bryan. Thought Bryan might have pulled it out. Will have to read the blogs.
I thought Doug was smart in calling into Whole Foods to get his meat ready and wrapped so he could be in and out of the market within a short time, as he didn't have his sous to help shop. Gave him some time alone in the TC kitchen to prep, where he was DA MAN getting so much done on his own!
Jennifer's constant chatter would drive me nuts. And she seemed WAY overboard with Jorel in nitpicking every last detail. Doug and Bryan seem to have a lot more trust in their sous chefs than Jennifer does. She kind of got a bit condescending when Curtis asked a few questions - didn't she call him a "boy"? Ugh.
Pretty amazing dishes all around!
re: LindaWhit
Yep, my real takeaway from this finale was "I sure wouldn't want to work for Jennifer." I forget what she said exactly, but it was something to the effect that Jorel was a boy and needed to be told what to do at all times. Sheesh, reverse that with a male chef referring to his girl sous and I'm sure outrage would have ensued. And that constant chatter of hers . . . yikes.
And I'm really happy for Doug. At the start of the season I was rooting for Bryan, but I fell in love with Doug over the course of the season. And I thought it was cool that he was competing for a charity he founded and is actually hands-on in.
And I absolutely loved the final sky diving scene.
Now get some rest LW . . . you have a big season coming up. They're starting with 17 chefs. Two are from Philly, so I'm looking forward to it.
re: gaffk
Here's an excerpt from the San Francisco Chronicle about this:
"But in the wake of his successful leap into television, Keane's most gratifying moment might have been a more literal plunge.
On the first episode of the show, the cheftestants were challenged to skydive. Keane was the only one who chickened out ("fear just froze me," he recalls). It was a decision that bugged him during the rest of the show's filming.
"Afterward, I came back home and I contemplated the reasons why I did actually win: I got over my ego, my fears and all that," Keane says. That reflection prompted him to drive up to Cloverdale and go skydiving on his own accord, sans Bravo camera crews.
"It wasn't scary at all. The only thing that hurts is the cord when you pull it," he says with a laugh. "Then it was peaceful and mellow. It was a great experience, and I feel like I conquered something." "
re: pine time
Oops, Douglas. For some reason, "edit" won't let me in to correct.
re: pine time
Wednesday, October 2, 2013. That's this Wednesday. I always thought they had a bit of a gap between these shows but not this time.
re: John E.
Thanks--this time I WILL set up the DVR.
re: John E.
Yeah, I was kind of shocked they didn't give us a break,
re: LindaWhit
"something to the effect that Jorel was a boy and needed to be told what to do " Yes. This was in response to what I felt was a VERY diplomatic comment from Hugh about how she was treating Jorel.
"And she seemed WAY overboard with Jorel in nitpicking every last detail."
At one point she said something like "this is Jennifer time, not Jorel time, got it?", and he said something like "loud and clear".
re: Shrinkrap
Yeah I also thought Jen's treatment of Jorel was obnoxious.
I cracked up at Doug's gushing over the "huge trunk of the Lexus whatever". Did they have his arm twisted behind his back as he was saying that, or what?
I was rooting for Bryan since I figured it must be tough to come in second twice, but it looked like Doug deserved it. Bryan certainly got lots of good publicity for Volt (not that he really needs it)
re: LindaWhit
Jennifer seems to be a control freak who cannot just delegate. Jorel must be used to her constant banter. He also must be quite tolerant and easy going. She treated him in an emasculating and condescending manner.
re: John E.
If I had to work with her, I'd go mad. The constant noise.
Poor Jorel, no wonder he didn't make it on to the last Top Chef. He can't think for himself or make any decisions because she is constantly on his case. He was probably so lost when he had to cook on the spot (I think it was eggs? for Wolfgang?)
re: chefhound
remember, there's the editing. When I was watching, I was thinking- the way they are editing her in this challenge, she's definitely going home.
However, she did say some pretty bad things- that you note above.
re: chefhound
I don't remember him on Top Chef. What season was it? Who was the winner that season?
re: wincountrygirl
Season 10 (last season) - Kristen Kish was the winner. He got eliminated in the Qualifying rounds (this is the season they had 24 cheftestants to start).
re: LindaWhit
Thanks, Linda!
re: chefhound
FWIW, Jorel is the executive chef of a very successful restaurant, and one that Jennifer surely spends less time in than her "flagship". I agree the editing made it look bad, but I suspect she gives him a lot more freedom than it appears. Perhaps the "nitpicking" came from the fact that he is the EC at one of her restaurants, and hasn't actually been her sous for quite some time. If Bryan or Douglas still regularly works the line with his sous, of course they're going to be more seamless. Just one alternate possibility.
re: LurkerDan
That is certainly a possibility.
She could feel less connected to his thought process and felt the need to micro-manage him. However, I feel that if her 'boy " comments are indicative of her management/leadership style, it probably has some effect on Jorel's confidence.
I believe that Bryan does work with Graeme regularly on the line but I wouldn't think that Douglas would work with Paul as much since he closed Cyrus.
re: chefhound
Although I think Jenn treated Jorel poorly, I think she would micro-manage any sous chef without regard to gender. I don't know if she would incorporate the sexual harrassment aspect to a female sous.
re: LurkerDan
Quite frankly, I think that calling a male over the age of 20 a "boy" is insulting. Period. And implying that a young man "needs to be told what to do" is insulting. I don't really care what the context is. It seems she's trying to take an alpha dog position by denigrating her staff. Bad idea.
re: DGresh
Maybe I have a different perspective as I live in the Denver area and am familiar with both Jennifer and Jorel in the local media. I certainly agree that the statements were silly and dumb, and also agree that the editors certainly wanted to show you her different treatment of her sous, but I just can't help feel that a) it's just editing and b) y'all are drawing rather large conclusions about her character from it.
Locally, she has 3 excellent yet different restaurants. And while they are clearly hers (with a co-owner), she gives the people she employs the opportunity to shine. The "face" of Euclid Hall in the media has not been Jennifer, but rather Jorel, even if it's clearly a Jasinski restaurant. Same for Bistro Vendome, which was (until recently) spearheaded by Dana Rodriguez.
Again, the statements were silly, and I realize we all know that editing plays a large role in our perceptions of these people, but I figured sometimes it's good to remind folks of that. I mean, in a kitchen headlined by a successful female chef-owner, there might be lots of silly banter about men and women and their "place", and while that kitchen banter probably should remain just in that kitchen, Jen may have slipped and said some of the things on air that they joke about in the kitchen. Some of the conclusions y'all are drawing seem rather absolutist and just don't jibe with what I read here in Denver on a regular basis.
re: LurkerDan
I guess I just assumed that these incidents were isolated editing and sort of dry humor under pressure. Jen didn't seem particularly condescending throughout the competition, so that doesn't seem to be her style. Also, I can't imagine that she would have brought a sous that she considered a little boy that needed to be told everything.
It just didn't seem to me that she was serious, but I certainly could be mistaken.
re: LurkerDan
< I certainly agree that the statements were silly and dumb, and also agree that the editors certainly wanted to show you her different treatment of her sous, but I just can't help feel that a) it's just editing and b) y'all are drawing rather large conclusions about her character from it.>
I agree with you LurkerDan. And I don't really understand why the elves would want to give Jennifer such a negative image.
I don't know her well, but I've met her as a colleague in several social situations and she doesn't come across AT ALL in the way she was portrayed on the show.
Regarding the micro-managing, remember also she was in the stress of competiton -- the finals, no less -- and no woman has yet won TC Masters. She wanted to be sure everything was "just so." I know I can relate to that...
re: LurkerDan
Glad to hear that!
re: John E.
I agree that she was controlling and patronizing, but "emasculating"? I don't see where that's coming from. I mean, we've seen male chefs boss around their sous before and nobody says it's emasculating.
re: piccola
I was referencing her calling him a 'boy' and 'little boy'. The context seemed to fit exactly what I wrote.
re: John E.
re: John E.
Fair enough. I didn't catch that part.
I wanted Bryan to win but am happy that Douglas did, too. I thought James Oseland had a good point that Bryan could spend time w/ a grandmother in Italy to learn to cook from the heart. I don't see Bryan at all like Richard Blais. Bryan is obsessed with putting out perfect food. Richard was obsessed with winning. I think Bryan summed it up well when he said he was happy to make the jump from TC to TCM and do well.
re: chowser
I don't think Richard is obsessed with winning for winning's sake. I think he needed the validation that he was good.
Bryan knows he's good.
re: chowser
I don't agree with the comment about cooking from the heart thing in relation to Bryan. He just doesn't do 'family style' which is what an Italian grandmother does or what Kevin Gillespie did in TC6, but I don't think that should diminish Bryan's cooking.
I thought the dishes in the finale were amazing, clever, personal and a tribute to all three chef's skills and intelligence. I liked this whole group of chefs immensely: generally smart, hard-working, humorous and balanced people. I would have been happy with a win by either Bryan or Doug, both of whom performed with consistent brilliance. I think Jen did some great cooking but does lack the "centered" confidence that both Bryan and Doug displayed. I also liked the genuine gratitude and affection that Bryan and Doug show their sous chefs and it feels like it is returned. Altogether a rewarding season.
re: teezeetoo
You are right about the season being rewarding. I remember some tension in seasons past that I didn't see this year. I didn't think the banter going on between Doug and Sang was real animosity. I think they just really liked giving each other a bad time.
re: John E.
One of the funniest TCM blogs was Doug talking about his bromance with Sang: http://www.bravotv.com/top-chef-maste...
re: gaffk
Nice link, gaffk, thanks. Showcases the Doug K sense of humour that made me a fan almost from the beginning. I don't really follow chefs so it took me a while to clue in that he was Cyrus, one of the restaurants in the Bay Area that I really regret not eating at. Delighted to hear he is thinking of Cyrus 2.0...
re: teezeetoo
I agree. Though my heart was with Bryan I love Doug and he deserved the win. Also, his charity was dogs!!! Gotta love that!
I just watched the finale and I'm so glad that Douglas won! I was rooting for him as my favorite meal I've had in the States was at Cyrus. Not a huge fan of the whole Michelin star rating, I preferred my meals at 2-starred Cyrus over 3-Michellin starred places like French Laundry, Le Bernardin, etc. His flavors really jive with my palate. He also seems like such a sweet thoughtful person. I was shocked when I found out that he's only 34 years old! Even Bryan V is older than him! I've eaten his food when Douglas was in his 20s. He is way beyond his years. I can't wait to see how his food changes as he continues to mature. I just wish he would open up another restaurant like Cyrus.
re: Miss Needle
Wow I didn't realize Douglas was so young.
re: Miss Needle
You got me curious about Douglas Keane and his age. I found out he was born in 1971 so that puts him 5 years older than Bryan Voltaggio.
re: John E.
You're right! I just found another article stating that he was 36 years old in '07. Guess this source was wrong.
I was wondering about the whole "something sous" thing. It seems that Douglas went way off the original idea of his sous for the dessert, while Jenn was much closer-- it seems a bit unfair to let them *really* change the original concept.


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Home » Film » Another Newsroom Trailer – Still No Show Footage, But Check Out The Visual Metaphors
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10 Epic Celebrity Twitter Rants
1. Amanda Bynes sucker punches Rihanna
The only thing crazier than a blatant Twitter attack (Twittertack, if you will), is one brought on by absolutely nothing. Amanda Bynes—the latest former child star to apparently lose her marbles—went H.A.M. on Rihanna, reportedly tweeting: "Chris Brown beat you because you're not pretty enough." She continued her tirade by posting: "No one wants to be you lover so you call everyone and their mother."
Photo Credit: NY Daily News


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I'm a graphic student from the Netherlands and I like to design illustrations and websites
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Liverpool and Chelsea are often blamed for sucking the essence and style out of football, and no player embodies that more than Dirk Kuyt. His work-rate is tremendous., his vitamins are in order, and he covers great ground. At the … Continue reading


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Google maximizes minimalist homepage madness
Google has taken its Rainman-like minimalist-homepage obsession to new extremes, testing a page that includes nothing but the Google name and an empty search box. And a very small trademark symbol. It looks like this: Ultra Minimal Google But there's, well, more. It is no doubt with great pain that when you mouse over this …
Nice to see it works the same in all browsers
Well, almost. In IE7 the buttons go away never to re-appear. and in firefox, as mentioned in the article they are there.
Saying that, running the script in the bar again seems to break the whole thing and send it back to normal but it's only a demo and really doesn't bother me.
I did notice that on firefox it made the Chrome Add go away and in IE it didn't (I hadn't closed them manually since I am fairly good at ignoring guff.
I saw this but I just thought it was my web browser on the tiff
I must be stupid...
...I'm using Firefox, went to www.google.com pasted the snippet in to the address bar and hit the reload button and nothing happened. Any suggestions?
OK, maybe it's a little excessive. But I like the fact that the home page is compact. YSlow shows that Bing is almost 3 times heavier than Google, and Yahoo's home page is well over 10 times heavier. Google's sparse home page is very practical, both for them and for me. Me likey.
I don't know, are you stupid?
Did you press enter or the GO button before reloading the page to actually run the script?
Also, as I said, running the script twice does seem to muff it up.
Not minimalist enough for my liking
Why does it need that hefty great logo and (tm) sign? It says 'google.com' in the URL, no more branding necessary.
And why bother with the search box, without anything else to distract the user, they'll know where they are typing.
All it needs is the text you are writing. And a blinking cursor.
Wait... or... no text is necessary if you have a microphone plugged in. Just a blinking cursor. And by cursor, I mean a round, red, glowing light, which pulsates in recognition when you talk to it.
In fact, who needs a monitor? The red glowing light will do.
Didn't work for me... until
Tried in both Firefox 3 and Safari 4... Didn't work.
But, It does work now!
I think it's because my homepage is still set to ye olde "Google suggest" page.
So I tried it on google.com (as opposed to google.com/webhp?complete=1&hl=en), reloaded the page (still nothing), closed the tab, opened another tab (which automatically opens up my google homepage) - it works.
Having said that though, as it is, it seems pretty pointless... sure it looks nice'n'minimalist - until you touch the mouse. It'd be better if it only revealed the hidden stuff when you moused over them and disappeared when you mouse off them.
Working in ie, not firefox
as the title says
She say no...
Re: Not minimalist enough for my liking
Talking is kind of cumbersome.
Is there any way this could just be plugged in to my brain?
If only all home pages were like this!
I nearly always browse somewhere else when a company's home page insists on downloading a huge flash presentation. Show me QUICKLY what you're about and if I'm interested, I'll watch the flash stuff. I have a short atten... Ooh look, boobs!
Re: Re: Not minimalist enough for my liking
Seconded, especially if they open source the code to do it.
That way I can crib it to satisfy those Business Requirements for data validation that effectively say: "Read the user's mind and work out WTF they actually meant to put in".
I'm hacked off to the back teeth with repeatedly having to explain that computers are not psychic and that the miraculous powers of the database validation fairies are a myth.
Minimalist ... pah
THIS is minimalist
Re: Not minimalist enough for my liking
Do I really need to be there at all?
Still not minimalist enough...
They should also remove the search box and the logo,
There, the perfect google search engine.
Typical chocolate factory bloatware
A truly minimal site would have no logo, just a search query entry box outlined with a white border.
Can't get it to work
Loaded google.com (which quickly transforms into google.co.uk - that'd probably break it), pasted the script into the address bar and hit enter, then reloaded the page. No change. I also tried changing the end of the script to read .co.uk instead of .com - still nothing.
Tried in IE and in Firefox.
Get it to work
Works in FF3 without the script if you type in
IE6 doesn't like it though, even with the script.
Err.. the search bar is pretty minimal, as it doesn't need the home page at all...
... this probably relies on a wodge of JavaScript to do all fading to create that "minimalist look" isn't it, purely from the point of view of code and script processing overheads, bloat?
It's bound to be bigger than the ol' static HTML page isn't it.
Works in FF
but you need to press refresh rather than go or enter with the js in the address bar
Smaller still
For a truly minimal search engine, do the following:
enter http://www.google.com/search?q=
in your browser address bar, followed by your search terms separated by "+" (plus sign).
For example:
Once you are familiar with it, you can type it almost as quickly as you can locate your Google bookmark.
The reason that I do this is that there isn't any reason for Google to load tons of CSS and Java to display a search box and their logo.
"Talking is kind of cumbersome.
Is there any way this could just be plugged in to my brain?"
You need the other Firefox for that - can you think in Russian?
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New Years Eve Yoga and Kirtan
New Years Eve at Reflections
Consciously Set Your Path for 2014
Yoga led by Paula Tursi
Kirtan guided by Janet & Martin Butler aka The Naam Music Project
Gong Meditation with Lucy Child
Date: 12/31/13
Time: 8:30pm-1:30am
Cost: $50
For last minute registration contact firstname.lastname@example.com- We will need to send you a pass to have access to 49th street.
Seats are limited- To RSVP and Register Click Here
What if you could consciously set the tone for the year to come? We at Reflections believe you can! What better way to start 2014 than with a beautiful yoga class, gong meditation and the high vibrations of chanting to bring in the smoothest, most peaceful and prosperous of new years! Join Paula as she leads a gentle yoga, breath, and meditation class focused on connecting with your highest vibrations as we set the tone for our year to come. The yoga class will be followed by a beautiful Kirtan Led by Janet and Martin Butler. The night will include light bites, champagne, yoga class, kirtan, gong meditation and a CD.
Together we will create a aura of peace, joy, and community that we can carry forward to the months ahead.
** Note: There may be MTA changes on NYE. Please check this link: http://www.mta.info/nyct/service/ChristmasandNewYearSubwayBusandRailService2013.htm for updates. The closest subway stops to Reflections are E or 1 train to 50th street, N/R to 49th or F to Rockefeller Center.


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Traditional artist • www.sandrahultsved.com
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Illustrations and portraits in digital media. http://www.facebook.com/BathoriyaAug 28th, 2012
I am a digital artist from Sweden as mostly create fantasy art.Jun 17th
Photographer, painter, illustrator, Swede.Aug 29th, 2011
beauty and painOct 10th, 2013
I'm an artist & illustrator based in Brooklyn, NY. For more info visit my site at www.mariawilliam.net.Aug 15th, 2013
I'm an Italian illustrator and comic colorist, based in Rome. My website: http://www.scarletgothica.com Facebook: http://www.facebook.com/pages/ScarletGothica/45153879496?ref=nf my Blog: http://scarletgothica.blogspot.com/ My DeviantArt: http://scarletgothica.deviantart.com/gallery/Jul 8th, 2011
"Fanhir's Illusory Art" is Stefania Russo, aka LadyFanhir on web, italian fantasy/gothic traditional artist. Borns in August 30, 1984, ever since she was a child, she always loved to draw fashion. But during the past year to fashion school, started a love for illustration. And from there, experimenting with colors. She's a self-taught traditional artist. Her tools are watercolors, colored pencils, graphite and charcoal for mixed media. Stefania called her own art "Illusory Art", due to her constant search for a fantasy world through the visual arts... And, also because she really like the meaning of the word "illusory" for various reasons, for herself. She wants fight against her inner fears, and grow as artist... She wants found new ispirations into her personal world, and share to you in colorful, but with dark and gothic soul, way all her emotions. She wants your gaze mesmerized to little details, like an hide desperate face into hairs, and heard your sensation to her. She wants you be imprisoned in her illusory art...Jun 1st, 2011
Follow me on facebook: http://www.facebook.com/LTArts Follow me on DeviantART: http://lt-arts.deviantart.com Lindsay Tiry is a digital artist & photography hobbyist, born and raised in Madison, Wisconsin. She first discovered her passion for digital art in 2008. With previous knowledge of Adobe Photoshop, she began her journey as a self taught artist. Her artworks have a wide range of genres some include; fantasy/dream-like , magical,mysterious, & dark imagery. She is inspired by all types of art and music, which inspires her to create a wide range of her own creations. Lindsay is a dreamer and reveals her dreams through art. Still learning new techniques everyday, she is determined to improve her skills. She is available to commission her artwork and will also take requests. Send e-mails to lindsaytiry.visualarts@gmail if interested.Aug 15th, 2013
Spanish professional artist in comic, illustration and design, with several artbooks published worldwide. Check her website for more information: http://www.crisortega.comApr 25th, 2008