text:
20 foods everyone should know how to cook
Kitchen Daily.com has generated a list of the 20 foods everyone should know how to cook.
Here is the link:
Here is the list and my reaction.
Pancakes agreed
Roast Chicken agreed
Hamburgers agreed
Pasta agreed
Roast Turkey agreed
Whole Fish Never had an opportunity to do it
Mac and Cheese agreed
Tofu Never made it
Artichokes agreed
Pie agreed
Scrambled Eggs agreed
VINAIGRETTE agreed
Potato Salad agreed
Steak agreed
Hard Boiled Eggs agreed
Cookies agreed
Meatloaf agreed
Pesto never made it
Roast Vegetables agreed
Basic Tomato Sauce agreed
reactions: Where is the following? Any of which are more important than pie, tofu, pesto, whole fish or artichokes.
fish filet
What is your list? Anything you would add or delete?
Apart from tofu, this is a very Western list so its relevance is variable depending on what you grew up on.
re: wattacetti
re: SourberryLily
re: juliejulez
re: luvcubs
re: luvcubs
Do you love soggy fries? Think that through very seriously before investing a lot of time in making poutine. I see some people pouring ketchup all over their fries when they first get them and so I realize that there are people who don't mind soggy. And a lot of those people are from Quebec (my husband was born there but doesn't care for poutine or soggy fries). I'm not being judgey here, just want to make sure you have thought about this aspect of that dish.
and hey, a shout out to you from the other side of the triangle!
re: LulusMom
Sorry Llm, I have to say I disagree. My family is originally from Québec and I have spent a lot of time there over the last 35 years and I can honestly say that a soggy poutine is a bad poutine. Much like any other dish there are often more good than bad renditions out there, and I hear what you are saying about soggy fries, but there are a lot of poutine out there that are just fabulous.
Crispy double fried french fries that are just thin enough to be mostly crust, sparingly sprinkled with delicious salty fresh room temperature cheese curds, drizzled with a satisfying beef gravy in the style of a classic demi glace. As with anything you would want to eat it piping hot just after it has been assembled.
What Llm is likely speaking of is the all too often seen take away poutine of fat fries that were never really crunchy to begin with, covered in cold cheese curds that are days old and have come straight from a bag in the fridge, sopped all over with reconstituted powdered gravy. Much like any take away in this category, the results are less than stellar.
re: delys77
re: delys77
I think one of the problems is that I am a slow eater. Any fry, no matter how crisp, is going to be limp with stuff sitting on top of it by the time I get through with it. I used to work at a restaurant, and I'd see people pouring ketchup onto their fries and I could feel the poor things wilting. Do you really find there are fries that can stand up to anything remotely wet being on top of them for more than a few minute?
re: LulusMom
re: luvcubs
While you could dip your fries in a sauce on the side... but it wouldn't be the same. The point of poutine is to use cheese curds (hard to find outside of quebec) and put them on the fries, then pour the hot gravy over them, which partially melts the cheese.
Gravy on a backed potato is an awesome idea, but i would use a thicker gravy than the poutine one.
re: juliejulez
Ok... so I had to go online and find out what poutine was. Interesting... I used to get french fries with beef gravy poured over them at a coffee shop I went to all the time. I never thought about curded cheese, though. How bad can anything with taters and gravy be? ok....maybe the whole heart and Cholesterol, carbs and calories thing might hold you back a little.
re: juliejulez
I'm from Montréal, and usually HATE poutine. I like crisp frites (Belgian-style). However I could perhaps be tempted by the variety made by a Syrian restaurant here. Tazah, for "poutine week". See the relevant thread at the Québec board.
I don't indulge in frites often, and would hate to waste the calories and fat on anything gloppy. But I dearly love Levantine food.
Learning to make good, crisp frites (twice-cooked, please!) is a useful skill and will make some friends very happy.
re: SourberryLily
Which foods on the list would not apply to Canadians? The only food on the list that I can see that might not apply to Canadians are the artichokes. While I know how to cook artichokes (they are a favorite of ours) I would never have included them on such a list. (Pesto, tofu, and whole fish would not have made my list either.)
re: John E.
re: John E.
Why not whole fish? The very first time I was fishing, I had beginner's luck and caught a doré. Of course we had to clean and cook it. And whole fish are certainly readily available, even at major supermarkets. (I live in Montréal).
Pancakes, but in particular thin crêpes and buckwheat galettes, as they are such a good - and cheap - basis for attractive meals.
Is one supposed to make tofu or prepare a dish using tofu? If the first, I would agree that it should be off the list because of the easy availablity of packaged tofu and the lack of availability of soy beans.
I agree with most, although I don't see myself ever doing a whole fish or tofu, and I'm not sure pie is a must know. I don't think artichokes are a "must know" either. I also agree with your list of rice, beans, soup (although that's a pretty broad category), fish filet, and bacon.
I can't think of anything else to add to the list.
I certainly enjoy all of the top 20 items but...potato salad over mashed potatoes? Pie over cake? Pancakes over omelet? I'm not so sure.
I think rice and beans deserve to be on the top 20 list, western version. Soup is a good one too. For me, using up leftovers is a high priority. Things like soup, fried rice, frittatas, and leftover stuffed baked potatoes are both delicious and good way to avoid waste buy repurposing leftovers.
re: bbqboy
Totally. Who wants to eat a hard boiled egg (says the person who hates hard boiled eggs)? I taught my daughter to make an omelet, not a hard boiled egg. I agree rice is hugely more important than an artichoke. And cake more than pie. As someone else said, it is all pretty subjective. I think pasta and some sort of main course egg dish are the two most obvious ones.
Well, if I lost my faculties and had to depend on someone to cook for me some things missing from that list of "essentials" are:
Poached eggs
French toast
Grilled cheese
Beef stew
Mashed potatoes
Pork roast
Chocolate something
Whipped cream
I pretty much know how to cook all those things, though I never make fluffy pancakes - either crêpes, Indianish pancakes from chickpea or lentil flours or wee blinis.
And have never roasted a turkey alone - no reason to do so as near and dear prefer chicken or duck.
Find it odd that macaroni cheese gets an entry apart from pasta on such a short list. There are so many other "dishes" prepared from pasta
Not much veg!
And are there really no recipes for rice, or for bean dishes from scratch; lifesavers if you are without money or supplies.
For me, I'd skip pancakes, roast turkey, whole fish, tofu, potato salad, cookies, and meatloaf. Those are things I eat only when prepared by others (i.e. at restaurants or gatherings), and I have survived to tell the tale (I can survive without cookies from my own kitchen, or without cake, but definitely not without pie!). I do think that the following are more important for *everyone* to be able to cook:
Stock (chicken and beef especially)
Omelets (best meal in the world for one)
A pork or beef roast
Sauteed greens
A pan sauce
I'm a beginner cook, but I'm an experienced eater ;) I think what's considered a "must learn" is dependent on what and how you eat. I'm probably not going to learn something that I'll never want to eat.
Anyway, here's my thoughts:
Pancakes agreed
Roast Chicken agreed
Hamburgers agreed
Pasta agreed
Roast Turkey agreed
Whole Fish Agreed
Mac and Cheese agreed
Tofu Disagree. I feel like Tofu is a very specific food. Not everyone likes it, so why should everyone learn to make it?
Artichokes Depends if you like artichokes
Pie agreed
Scrambled Eggs agreed
VINAIGRETTE agreed
Potato Salad No
Steak agreed
Hard Boiled Eggs agreed
Cookies agreed
Meatloaf No
Pesto No
Roast Vegetables agreed
Basic Tomato Sauce agreed
Also seems like the list is missing a lot of basics. Like other people said: what about rice, bean, omelettes, bacon, sauteed veggies, gravy, white sauces, mashed potatos, I'd put pot roast on the list instead of meat loaf. I'd also add cake. Why just pie?
re: kdlalib
I know! Why the cake hate? Perhaps the author of the list was dumped by a cake the night before prom...
I'm not great with American pie crust (vs pate sucree or similar that I can do) and if I do get a successful crust, I'm unlucky with fruit fillings.
That being said, I'm a hell of a cake baker so I don't sweat it.
re: Violatp
I don't make the American pie crust either, and I rarely make pâte sucrée (since I almost never make sweet pies or tarts). Just the very occasional apple tart or other seasonal fruit tart. But I certainly make quiche and savoury vegetable tarts. They can make a nice presentation from stuff in your fridge. Well, so can crêpes.
re: kdlalib
The list is so silly it literally reeks of irrelevance.
this is an unanswerable question.
but don't put artichokes into a microwave unless that's your only cooking mechanism
re: C. Hamster
re: bbqboy
We do par-steam our artichokes in the micro. Then oil them up and slap them on the grill to char and complete the cooking. Ah la Houston's restaurant. It's on our Valentines menu. I was really surprised to find these at the store today. They look pretty good, wonder where they are from :-/ ?
re: bbqboy
This is totally a Point of View type list (along with many that the posters here have added) and there should be some qualifiers to stipulate where that point of view is coming from. Although I am sure this is written by someone in the US, several of those items are not something I have had in years and there are other items that I would include.
Just an opinion piece if you ask me. While I am spreading my culinary wings and trying new things all the time, I don't feel like less a cook because I can't / don't cook artichokes. Last time I had them I was in high school. They were good. But not something I feel I need / want to cook.
Home baked bread.... properly prepared crispy baked potato and home made gravies.
re: Lillipop
I thought about bread but there are so many people that have never baked bread.
Sauces and gravies are very important though. There comes a point in every cook's development when he/she becomes determined to learn more about sauces and gravies. Once they do, their cooking improves dramatically. That and learning to make and use good stocks in them.
First of all its like asking what 20 books everyone should read. It is not a sin to have never read Tom Sawyer, Catcher in the Rye, or even The Iliad or Odyssey. It's not a sin to not know how to make mashed potatoes, mac and cheese, or roast chicken. Nothing wrong with knowing how either.
One of my grandmothers was not allowed to bake pies- but her vegetables were always great, we wished the other grandmother was not allowed to prepare vegetables - any vegetables (Really Grandma? You boiled the zucchini for how long?) But boy could she bake a pie! My mom can't make a good pancake if you gave her the batter and turned on the stove for her. But she was teaching me to stir fry back in the 60's when no one knew how.
On the other hand just because I don't like eggs in any form (except hard boiled) doesn't mean I shouldn't be able to scramble an egg. Why should I make tomato sauce when tomatoes in the store cost a fortune, aren't very good, and I can buy a can of very good tomato sauce for under a dollar? And no, I don't have a garden patch out back where I can grow some. I love artichokes. I could live on them for a couple of weeks every fall (if I lived in CA and could afford them), but I hardly think it belongs on a list of what everyone should be able to make. So here's my comments:
Pancakes - no objection, more practical than waffles.
Roast Chicken - never made one, ever. Probably should.
Hamburgers - agreed
Pasta - agreed
Roast Turkey - no objection
Whole Fish - really? why? Trout, Salmon, Swordfish?
Mac and Cheese - My cardiologist isn't gonna go for this
Tofu - uhh.. is this to compensate for the mac and cheese?
Artichokes - love them, but hardly mandatory
Pie - piecrust? Sweet or Savory filling? Nice but not required
Scrambled Eggs - i suppose, but I detest runny scrambled eggs.
VINAIGRETTE - agreed (but why upper case?)
Potato Salad - wouldn't be in my top 20.
Steak - agreed
Hard Boiled Eggs - agreed, you need em for that potato salad
Cookies - agreed but marginally
Meatloaf - agreed
Pesto - have you priced basil lately? This is not a must know.
Roast Vegetables - ok, no objection
Basic Tomato Sauce - good canned is fine for most uses.
HH list:
rice - agreed
beans - mostly agreed but you can buy decent canned.
soup - nope. rarely eat it, maybe if i lived in a cold climate.
fish filet - won't object
bacon - should be first on the list.
My adds:
Roast meat (beef, pork, or lamb) vegetarians excused
Baked Potato
Mashed Potatoes
Steamed Vegetables
Sautéed Vegetables
White Sauce
Basic Gravy
re: KaimukiMan
re: Lillipop
Hey Lillipop have you ever tried Martha Stewart's pate brisee pie dough? You may want to give it a go. http://www.marthastewart.com/317858/p...
I ama fairly crap dough maker and yet this recipe seems fool proof. I make a few and freeze them in disks. for some reason the idea of making a crust each time seems overly irksome.
re: Sal Vanilla
re: pagesinthesun
Oh yeah. I forgot about that. Actually you could, in theory, use any alcohol I suppose. Anyone know?
I also like rolling crust out on parchment. Ditches the need to add flour. I also add liquid bit by bit and not all at once. Once it goes in, it can't easily be taken out. Or cannot be taken out.
re: Sal Vanilla
The most important thing to learn to cook up is a relationship with an awesome cook.
Now go dazzle and then steam up the windows!
Happy valentines day.
This is a very silly list for so many reasons, but IMO the main reason is because learning to "make a dish" is an incredibly bad way to learn to cook. If you learn techniques and focus on understanding how different types of heat affect different foods, you'll know most of what you need to know to cook ANY dish.
As for the particular items on the list that I find exceptionally stupid, I have to say "tofu" is at the top. I mean, it's smart to have an idea of how to use tofu, but "tofu" in and of itself is not a dish. I cook with tofu semi-frequently and employ a number of different preparations for it, including braising, marinating/grilling, deep frying, sauteing and more. Same goes for artichokes. How is that a dish?
Also, why roast chicken AND roast turkey? You can use the same technique for both (if you want) and end up with a good final product. There are also 10,000 ways to do both, so why not focus on different roasting techniques in general, rather than saying "I know A recipe for roasting a chicken."
Pesto? Really? I mean, I love pesto. But really, how is putting basil, walnuts, cheese and oil in a food processor a "must-know" recipe? Mac and cheese? Why not learn to cook pasta competently, learn how to make bechamel, and then realize that you can now make ANY baked pasta dish?
re: biondanonima
The article wasn't titled 20 dishes that will teach you how to cook. It's about the 20 dishes every cook should know how to make. Are some of the dishes silly?... perhaps
Is the list American-centric ? .. probably but chicken is pretty universal so are eggs.
I posted it because I thought it would encourage some conversation.
By the way... I am not angry or offended or trying to be defensive about your comments, I am offering some friendly rebuttal for the sake of conversation.
re: Hank Hanover
No offense taken! I agree that it does encourage conversation, and it's interesting to see what people think are the top 20 important dishes. However, if the topic is "20 dishes every cook should know how to make" then it's an even sillier list. If one considers oneself a cook, then the idea of not "knowing how to make" a dish should never come up. There are plenty of dishes I have never cooked before, but I am familiar enough with most cooking techniques that I wouldn't shy away from trying just about any recipe.
re: biondanonima
meh. these lists are silly.
i don't like pancakes, tried a million ways/times to like tofu, find potato salad gross and meatloaf even worse.
a quick perusal on these boards will show threads listing a GAJILLION ways that are the BEST scrambled eggs, etc. lol.
also vinaigrette and pesto aren't cooked, ya know?
Yes, everyone should know how to make these:
Roast Chicken
Roast Turkey
Whole Fish (or filets, IMO)
Mac and Cheese
Scrambled Eggs
Potato Salad
Roast Vegetables
Basic Tomato Sauce
mashed potatoes
I never make these, but I agree they're worth knowing how to make:
And I think the world would be a better place if no one ever made:
Hard Boiled Eggs
re: Jay F
re: juliejulez
re: juliejulez
the whole purpose of hard boiled eggs is to make egg salad sandwiches or deviled eggs. while I don't really like eggs if you find a good way to incorporate enough mayonnaise and some seasonings they can be enjoyed. I definitely agree with Jay regarding fried, poached, and soft boiled. there was a whole thread devoted to eggs a few months back.
The list is remarkably meat-centric, so vegetarian cooks can strike five or six of the items right there.
I can't imagine how artichokes made it onto the list at all, and cooking a whole fish is not a basic-20 item either. Roasting a turkey is not different enough from roasting a chicken to rate as a separate item.
The omission of soup is pretty major. Considering how varied, flexible, and fridge-clearing soups can be, learning to make a couple of basic kinds of soup is a fundamental cooking skill. Once you have that down, you can make something delicious and comforting out of next to nothing.
That'll come in a whole lot handier than knowing how to make pesto, which is most useful for people who grow their own basil (or other greens, herbs, or veg).
Making a pie crust is a skill that allows you to make quiche and tarts, not only sweet pies, so there's a good case for it as a basic. Cookies, not so much (I'm sure I'm in a minority here, but could happily go the rest of my life without eating another cookie).
The omission of rice is also pretty startling, considering that tofu made it...
re: ellabee
ellabee, making pancakes is also a very useful skill for vegetarian cooks. Not only the egg and milk containing kind, but buckwheat galettes can be eggless and milkless, and of course there is a wealth of South Asian pancake/crêpe-like dishes. Like making tart or pie crust, it also provides a handy and economical way of dressing up the stuff in the fridge and larder for guests.
Indeed, as usually one has to cook one's own rice - and a lot of Western cooks wreck it - while most tofu eaters simply buy it.
I noted the dearth of vegetables higher up, along with the absence of rice and legume dishes that can assure life in times of hardship.
I don't think there's a "must" list. For example, I can make killer mashed potatoes but last year, my "must" was learning delicious low carb cooking, helped by my buddies on the Special Diets board.
Instead of a list like the above, I'd tend to break it down
Eggs--scrambled, soft boiled, hard boiled, omelet, sunny side up, frittata, etc.
Chicken--Roasted, fried, in soup/with dumplings
Pasta (in my former life)--spaghetti, ravioli, lasagna
Ground beef--hamburgers, meatloaf, meatballs, etc.
But then, I'm a serviceable, but not expert, cook.
Whole Fish? I wonder how often a whole fish is cooked or ordered at an American restaurant? I would change whole fish to learn how to properly cook a fillet or steak of fish since that is more often what is served/ordered.
To be added: meat stock/chicken stock. None of the items in the list are a must-know and neither is this one but it sure does boost up your game in the kitchen.
my daughter's list would be different. she just moved out of the house and has learned to cook the following things from scratch:
potatoes - double baked and mashed
scrambled eggs
rice (LOTS of rice)
sushi - various kinds
tuna salad
grilled cheese sandwiches
yup. that's about all she does. but, really.. it's not a bad list for a college kid! I think you can see that most of the stuff on the list differs not just because it's "kid" stuff, but also they are easy, fresh things to eat. Is it possible our national tastes might be changing slowly??
Pancakes agreed~or any other breakfast batter. I prefer waffles
Roast Chicken agreed~this is the one on the list that when you get it right you have grown immensely as a cook.
Hamburgers agreed
Pasta agreed
Roast Turkey agreed~this is my favorite challenge of the year.
Whole Fish~yes. Inexpensive (1 lb trout, cleaned, stuffed with lemon and herbs, scored and grilled) so yummy
Mac and Cheese~I guess, but so many restaurants are doing such great versions of this. I'd rather them do the work, I'll do the eating.
Tofu~I love it, but have never cooked it.
Artichokes~see my post above about my fav way to cook.
Pie~this is an art, not sure that everyone should be baking pie.
Scrambled Eggs agreed and omelets. I'm making the CI whipped/baked omelet tomorrow and I can't wait!!
VINAIGRETTE~absolutely, it's so freaking easy. No fillers/gums/sugars added. Salad dressing companies should go out of business.
Potato Salad agreed
Steak agreed~but I do think this is an art, such as pie crust making. Although, maybe at least a sear in a cast iron. Grilling is a whole different ball game.
Hard Boiled Eggs agreed~at the very least, "Eggsact Eggtimer" I admit, I still use one.
Cookies agreed
Meatloaf agreed~or at least a good ole ground beef casserole, al la CH rednecks! haha
Pesto agreed (HH, it's so easy and delicious, why?)
Roast Vegetables agreed
Basic Tomato Sauce agreed
re: pagesinthesun
Just haven't gotten around to making Pesto, yet. I'm not really a big Italian food fan . I do know how to make it, though.
it's on my list of fashionable foods to try, just because they are so fashionable.
Fennel - finally got around to trying it. It isn't bad as long as it isn't too expensive. Usually it is overpriced but when it is in season it's acceptable.
Pesto - not yet.. probably next though
Hummus - not yet. It looks like it is just a relatively bland tasting low fat alternative to cream cheese or sour cream that you can mix with strong flavors to make a dip. We will see.
Kale - not a big fan of greens. I usually use fresh spinach in places that kale is often used.
re: Hank Hanover
re: Hank Hanover
Pesto hasn't been "fashionable" in a generation, really. It's a home kitchen standard in 2013.
Hummus is is a dip in its own right, not a substitute for something else. I like it with thick-ish slices of cucumber and peppers of various colors. If you like raw carrots -- I don't -- it would work well with those, also.
I leave out the tahini, Hotoy. I don't like it, either.
re: Hank Hanover
Hank, I am thinking it is time to actually try some of those goodies. Pesto does not have to be Italian. I think the definition has expanded some.
I know some people are saying pesto is not considered fashionable now, but it certainly has made a resurgence in the non traditional varieties in the last few years... just like most old time fashionables. Anyone eyeroll over the slow food discovery?
If you have a yard where you grow veggies, consider a plant or so of kale - maybe the non curly variety. It is better than the shoe leather you often find at the grocery. Or maybe the chard. It is in between spinach and kale texture wise.
re: Sal Vanilla
Actually I was thinking of making hummus a few days ago. Will be interesting... never had it in any form.... at a restaurant, in a tub at the grocery store... haven't even tried it on a cracker at the grocery store when they were passing it our for free.
I'd like to make bread sometime.
re: Sal Vanilla
just like hummus is chickpeas and tahini, pesto is basil, pine nuts, parmesan cheese and garlic. you can whizz herbs or greens in the food pro, but that's not pesto.
also, pesto "should" be made with a mortar and pestle -- the heat of whizzing blades can turn the basil leaves bitter.
re: hotoynoodle
re: mcf
Mine too, and also taught by a Lebanese friend, who is a splendid cook. Although it is very nutritious, I would never describe it either as tasteless or low-fat.
And taboulé contains more flatleaf parsley and perhaps mint than anything else; it is also very lemony. And not very starchy.
I would add the following over-generalized dishes:
Some sort of meat/fish curry
Lentil/bean curry
Some sort of stir fry
Some sort of meat on sticks (sate, etc)
Something cooked in parchment (eg fish)
Plain steamed rice
French omelette
A frittata or quiche like dish
A fruit crumble
A noodle soup
A quick pickle
fried eggs aren't here ...
agree on whole fish & pie. i have yet to do either & don't believe i'm disqualified from being an accomplished cook. i've also never prepared tofu as i'm not a fan. same for pesto--but don't you just throw everything in the food processor? some of these require real skill.
At a bare minimum......
Fried Chicken.....
Pudding (Banana, Rice, Bread etc.)
Macaroni and Cheese......
Pie (Pecan, Buttermilk, Lemon, Chocolate)
Cake (Chocolate, Caramel, German Chocolate, 2 or 3 more)
Sweet Potatoes (5 different ways)
Pimento & Cheese.......
Cornbread Dressing/Rice dressing/Oyster Dressing
BBQ (Various Ribs, other pork, beef, and game)
Gumbo (Minimum 3 varieties)
Vegetables (Peas, butter beans, okra, squash, greens etc.
Potato Salad.......
Fried Seafood (Catfish, Shrimp, Oysters, Crab, etc......
Jambalaya (No tomato products)
Red Beans & Rice......
Crawfish Etouffee (No Roux, No Canned Soups)...
Sauce Piquant (Chicken, Shrimp, Alligator, Turtle, Game etc)
Peach Cobbler.....
Various gravies.......
Others need not apply! :))
I'm going to channel my inner Sri Lankan here...
The top twenty list from one Sri Lankan cook's perspective would be... Although even this list would be argued over since what Sri Lankans eat varies between regions and ethnicities.
-Rice, including milk rice, butter rice
-String hoppers
-Hoppers, egg hoppers
-Pol Roti
-Curries - chicken, fish, beef, vegetable, whatever - the principle is the same
-Pol Sambol - which is one of the very best foods in the entire world anyway, which is why it gets its own separate listing
-Sambols like curd sambol, gotakola sambol, and so on
-Mallungs - leafy vegetables cooked together with freshly shredded coconut and spices
-Coconut milk - as in, how to make it by hand from a freshly shredded coconut. Absolutely essential skill, although not a dish.
-Watallapam - which is a sort of custard made with coconut milk and jaggery.
-Roast chicken - nice and spicy spicy spicy
-Short eats
-Soup, like Mulligatawny
-Pulses like chickpeas, green gram (mung beans), dals
-Milk tea
Okay, so that's only 17. So bite me. :P
re: LMAshton
re: calumin
Hoppers we buy, and they're usually eaten with lunu miris or seeni sambol, and can also be eaten with a fish, chicken, or meat curry. I haven't actually made hoppers, although I know how it's done. I have, however, made string hoppers, and if you don't have strong hands, it'll be difficult.
Lunu miris is a dish made with onions and spices. Seeni sambol is also onions and spices, but it's cooked much longer, to the point where the onions are soft to nearly melting and sweet.
If you ever have the opportunity to eat Sri Lankan food, do it. It's among the best, most flavourful cuisines of the world.
The list is a bit weird to me as the list Pasta as one and Mac & Cheese, and scrambled egges and hard boiled. Either go broad or go with a dish but not both.
Yes it's American. I don't mind if its coming from an American source but the article could have been tightened up.
Learn eggs - Fried, poached, baked, hard boiled, soft boiled, scrambled and omlettes
Learn to make a signature sandwich and a signature soup of your choosing,
Create a salad and make your own dressing
Learn to cook steak at - Rare, Medium Rare, Medium
Learn to bake or grill a fish
Shrimp and Lobster
Learn a vegitarian dinner
Learn a pasta dish
Learn a grilled, steamed veggie of your choosing
know what to do with potatoes
A rice dish
When beans work
a basic red sauce for pasta, marinera, pizza sauce
A butter sauce
A stock sauce, chicken, beef, veal stock
A cookie that you can't just buy frozen dough at the store
Creme Brulee
A cake from scratch start to finish
Including both Roast Chicken and Roast Turkey is absurd - I would replace by Roast Fowl as I find all birds can be cooked in much the same ways.
Mac and Cheese, - it comes in a packet - its not cooking.
Artichokes, just don't belong in the top 20.
Cookies, - Cake would be more useful here.
Meatloaf - who cares about meatloaf seriously I've never even eaten it.,
Pesto doesn't involve cooking!,
Vinagrette also doesn't involve cooking.
Hamburgers. - there is nothing very tricky about Hamburgers and they are not something one ever bothers to make at home.
RICE ?!?! absorption method rice. half the world eats rice every day and its not in the top 20?
Soup - a basic vegetable / meat and vegetable soup.
Risotto - classic and actually very easy
Wine based stew of red meat. Beouf Bourginon or lamb shanks or Osso Bucco type dish.
Basic Indian-Style Curry
re: echoclerk
"Mac and Cheese, - it comes in a packet - its not cooking."
>>have never had mac and cheese out of box. only the type that begins with bechamel.
"Cookies, - Cake would be more useful here."
>>i much prefer cookies to cake, but don't think either is relevant on a list of things to know.
"Hamburgers. - there is nothing very tricky about Hamburgers and they are not something one ever bothers to make at home."
>>i think about a gajillion americans with backyard grills would beg to differ.
re: hotoynoodle
I so much agree with you on Mac & Cheese. It's one of the basic dishes that my husband regularly makes from scratch. Just delicious. I've never bought a box of the convenience Mac & Cheese in my life. Not sure that it's an essential dish for everyone's cooking repertoire if limited to 20 dishes but it's at least as worthy of consideration as risotto.
Also not sure why Pesto & Vinaigrette are deemed not to be "cooking" -- perhaps a cramped definition that is limited to dishes to which heat is applied? Any assemblage of ingredients involves cooking, even if some of those dishes are more simple to make than others. Surely the recent posts on how to make vinaigrette on this Board are testimony to the fact that it involves some level of cookery skill.
re: echoclerk
I'm not sure where you live or shop, but often where I live, chicken or turkey are the only birds available.
Your scope must be very limited if you think macaroni and cheese only comes from a packet. I haven't had the packet variety in years, but make it from scratch every few months.
I care about meatloaf... I like it, and there's a million different ways to make it.
I make cookies way more often than I make cake. I haven't made an actual cake in about 3 years.
Pesto and vinaigrette don't involve cooking, at least when it comes to heating, but they do involve knowing how much to use of each ingredient etc.
I make hamburgers at home all the time in the summer, I grind my own meat for them, and I prefer them over the ones you can get in a restaurant.
I don't think rice is really cooking... You get rice, you get water, you put them together on the stove and you get cooked rice. Less involved there than making a pesto or vinaigrette.
re: echoclerk
Maybe this is more properly the subject of its own thread, but I think a list of 20 items to know how to cook is such an individual project, and is so culturally, geographically and even economically variable that it might be more useful to list some cooking techniques that would-be cooks should learn. (I omit knife-skills, etc., because that seems to fall in the category of preparation techniques.)
As a few examples, I think everyone should know how to stir-fry, how to sautee, how to braise, how to poach, how to follow a baking recipe, how to grill, how to steam, how to make a stock, a complex sauce or reduction, etc. Once you have nailed some of these, there is almost nothing you can't cook.
I don't understand the phrase "know how to cook." I've made most of these, but there are precious few items I can just walk into a kitchen and make from memory and pancakes, for instance, certainly aren't one of them. I've got the Toll House recipe memorized, but if I have to read a recipe for oatmeal cookies does that mean I don't "know how" to make them?
Fried rice, whether it's white, brown, black or whatever rice. Leftover rice, like leftover bread, is never very good the next day. That's why canny cooks have invented so many ways to make something delicious of them rather than throw them away.
The simplest fried rice, which is very good, requires nothing more than cold rice, a couple eggs to scramble in the pan with the rice, a chopped green onion or two, a clove of minced garlic. Salt and pepper are all the seasoning that's needed. You can go from this basic recipe in whatever direction you want: meat, seafood, tofu, veggies, soy sauce, oyster sauce, hot chili peppers, sesame oil. But just the basic recipe is comfort food at its finest.
What an bizzare list. Mr lilham doesn't eat red meat, doesn't like turkey, doesn't like roast veg.
My parents are chinese and won't eat that list of food, except the whole fish and scrambled eggs. (I guess that steak could be in a stir fry, but it's not what is shown in the picture).
I hate these lists because it doesn't take into account the culinary habit of different people. The 20 things you should know how to do should just be 20 things you like to eat.
To me, the big missing thing is rice and noodles. If it's the UK, you need to add curry :)
I would add grilled fish, steamed rice, hot pot, miso soup, pickles, and gravy.
I wouldn't include roast turkey, pancakes, pie, cookies, or meatloaf.
If we were to encourage everyone to learn to cook macaroni and cheese, I'd have them to learn a version using sodium citrate instead of one using bechamel. Otherwise I would just leave it off the list.
I think, obviously, that "everyone" is a loaded term. Even using the term "all Americans" would be a problem. But saying "20 all-American foods..." might bring some focus to the article.
re: calumin
re: Jay F
I think the bechamel dilutes the impact of the cheese. An extremely small amount of sodium citrate combined with grated cheese and a liquid (e.g. water or beer) gives the perfect consistency for mac & cheese, with no other ingredients to get in the way.
Here is a recipe:
re: calumin
I agree that cooking rice should be on the list as well as gravy. I disagree about pickles (it's easy to buy them at the store), hot pot and miso (if that's part of your food culture, then sure) and turkey. I think turkey should be on the list just for Thanksgiving alone. However turkey is cheap enough that it should be eaten more than just for holiday gatherings (it is at our house, of course Minnesota is a large turkey producing state).
I do think the average American should know how to cook pancakes, pie, and cookies. I'm indifferent about meatloaf since I'm not a fan.
re: John E.
The phrase "average American" can take one down a slippery slope pretty quickly.
Many Americans don't eat any of the foods on that list but they can still proudly call themselves "average". :)
It could be where people live -- if you live in a coastal urban city or other area which is more obviously multicultural you may have a different view of what American food is than if you live in Minnesota or other area in the middle of the country.
re: calumin
re: Hank Hanover
And yet, to me, it's perfectly reasonable. I love miso soup and make a LOT of pickles. Meatloaf I think I've made perhaps once in my life. It just has no appeal.
That's where this list falls apart - it's very American-centric, but it doesn't even necessarily represent whatever the average American would mostly eat, I don't think.
re: LMAshton
Although I don't believe miso soup really needs to be on a list of the 20 things every American should know how to cook, unless of course that is part of your food culture, I plan on making miso soup soon. After being intrigued by miso for a long time I recently purchased some concentrated miso/dashi flavoring. The dried bonito flakes is what was previously holding me back.
I've made meatloaf a couple of times. It was quite good I was told because it doesn't appeal to me either.
This is a presumptuous "Ugly American" type list that assumes everyone eats a typical American diet, though they did toss in the tofu to point to when this accusation is leveled at them.
"Everyone" means something different from region to region, country to country. Whether or not any one person agrees or disagrees with this list is utterly irrelevant.
re: greygarious
Of course ... the list came from an American web site. Chowhound is an American web site, also. Both sites are in English... so why shouldn't it be American-centric?
Perhaps the non-american cooks should start their own list.
Even better... maybe they should start their own web sites in their own countries. Oh but there wouldn't be near as much traffic, would there?
Based on the rest of these remarks, I once again say that this list is ridiculous. Not because any of the foods or dishes are ridiculous, but it's entirely subjective and based purely on whatever the author of this ONE list likes to eat and cook. One person.
If I was to make this list and include stuffed cabbage as something *everyone* should know how to make, it would be equally ridiculous.


text:
iCade core, iCade Mobile, and iCade Jr. expand arcade experience for iPhone, iPad
iCade by Ion, which made the Bluetooth arcade cabinet case for iPad a reality last year, has come back with three new versions for CES 2012, the iCade Core, iCade Mobile, and iCade Jr.
- iCade Core strips away the cabinet to give you just the controls -- joystick and buttons -- you need to get your iPad game on.
- iCade Mobile turns your iPhone or iPod touch into a full PSP-style handheld gaming console fit for any button masher
- iCade Jr. brings the traditional iCade look and feel -- only smaller and cuter -- to the iPhone and iPod touch.
Coming this spring, for $89, $79, and $49 respectively.
There are 15 comments. Add yours.
I have an iCade core and it is a great product and really works well. The games for it are ever expanding (not just Atari) and if you were fortunate enough to get iMame before it was removed you are set forever. I definitely recommend it to everybody.
Ooops. I meant normal iCade cabinet not core.
The iPhone one would be cool with sonic the hedgehog.
They should keep selling the original, full case too, for those that want an authentic retro experience.
Are you using your iPhone as a remote microphone for another iPhone or iPad? If so, how did you do that?
it uses bluetooth on your ipad !
so does all games work with these products or just some?
only the ones it lists on the main website
Awesome... would love to have one on my desk for my iPhone.
Really thank you 4 point of view I send comment in in my tongue Et donc serons tente de dire que la reparation ordinateur PC portable et depannage informatique incarne un super progres indeniable geeks PC informatique d'avoir le denouement embetements techniques ou windows VISTA progiciels noos internet imprimante laser cam clef usb
Great job about point of view
You write a nice review. In our staff, medical care we have to do some good article as yours.
This might not be the best place to inquire about this, but I am trying to find a pest control business in the pittsburgh region and have no way to find out who's the best. I uncovered this business which is actually close to me and wanted to see if any person has any critiques on them. Spectrum Pest Control, 3058 West Liberty Avenue, Dormont, PA 15216 - (412) 446-2802
This might not be the best place to request this, but I'm trying to find a pest management business within the pittsburgh region and have no method to find out who is the very best. I located this business which is really close to me and wanted to see if anybody has any evaluations on them. Spectrum Pest Control, 3058 West Liberty Avenue, Dormont, PA 15216 - (412) 446-2802

subset: commoncrawl


text:
By Justin Whitaker
PLAINFIELD — It took just about every single second of 32 minutes to decide a winnerbetween Plainfield and Cascade last Saturday night.
Quaker senior Luke Jones hit a game-winning 3-pointer as time expired to lift Plainfield over Cascade 46-43.
It was Jones' first game-winning shot in his career and he was close to speechless after making the clutch shot.
"You see it on TV all the time and big time players stepping up in big time moments," he said. "And it went it."
Cascade's Eric Bobadilla stepped to the line trailing 43-41 with 7.8 seconds remaining. He made the first, then Plainfield attempted to ice him with a timeout and the senior made the clutch second free throw.
"I think every year when you have seniors on the team, there's some magical moment that every senior has, and that was his tonight," Cascade coach Chris DuBois said. "He stepped up and hit those free throws, clutch free throws."
On the inbounds, Plainfield senior Jake Jay received the ball and dribbled the length of the floor where he found Jones waiting on the right wing. Jones shot without hesitation and was mobbed shortly thereafter by his teammates and Quaker fan section.
"It really just went so fast," Jones said. "I saw it go in. I looked at the scoreboard and the next thing I know, we're in here in the locker room."
With 11 lead changes on the evening, Cascade (4-11) was never out. The Class 2A Cadets gave everything the Class 4A Quakers could handle.
"We talked about this before the game, that a lot of 4A schools don't respect the smaller schools," DuBois said. "That was our biggest key to come out and battle. To do everything we can to make Plainfield respect us. We did that. I don't think there's a fan in here tonight that would that disagree with me on that."
The Quakers were led by freshman Max Kurkowski, who scored 18 points. Kurkowski contributed 15 points of Plainfield's 29-23 halftime lead as he carried the load for his team.
"He really did offensively," Plainfield coach Andy Weaver said.
Cascade burst out of the locker room with a 9-0 run to start the third quarter and led 32-29 after two Daljot Bajwa free throws. Bajwa led Cascade with 16 points and 12 rebounds on the night.
DuBois gave his team simple instructions in the locker room: "Stop 20 (Kurkowski) from scoring."
The Cadets listened as the freshman only had three points in the fourth quarter.
The Quakers scored two field goals in the third and they didn't come until the final 2:30 of the period.
"Sometimes we have an empty quarter, that's our nemesis and we had an empty quarter there in the third quarter," Weaver said.
Bobby Jensen added two points and then Will Williams connected on a 3-pointer to give Plainfield a 34-32 lead at the end of the third.
"A huge three by Will Williams at the end of the third quarter," Weaver said. "I thought that was huge, a little momentum, and then we got the first bucket of the fourth quarter so that little stretch there got us a little bit of a lead."
The Quakers tacked on two buckets from Williams and Jensen again to stretch the lead to 38-32 in the fourth.
Cascade again battled back, as an offensive rebound and putback by Schuyler Hart cut the lead to 41-39. Jensen scored a layup to stretch the deficit to four points but Bajwa grabbed an offensive rebound and scored with 1:01 remaining to make the score 43-41.
Weaver credited Williams, Kurkowski, and Jensen for stepping up during the fourth quarter.
"With that empty third quarter, we had to put some points on there and then have a lead," he said.
For the evening, the Cadets attempted 27 free throws to nine by the Quakers.
"We got to look at why," Weaver said. "And those are veteran officials and the game was called right. Those are good officials."
Of the 27 Cascade free throws, they were only able to connect on 15 of them.
"That really hurt us," DuBois said.
After last season's 1-20 record and starting this year off 3-11, first-year coach Weaver said these type of wins are important for getting the program turned in the right direction.
"The more we're in these situations, the more we can learn," he said. "Just based on where the program has been this year and last year, to put ourselves in that situation and learn from it is big."


text:
we are a new team with lots of expeirence we have been undeafeted for the last 3 years and have 2 district championships.. of course thats little leauge
now we are ready for the next level we have awsome kids and looking for a few more maybe 5 at the most we affiliate our program with the Infernos Baseball club so dont be shy and come see what we have to offer try outs will be held at south houston little leauge parks on september 8 at 6 pm for more info call manager joe alberet garcia at 7139432272 or assistant manager Cesar Rodriguez at 2814519034
Online Golf Tee Times with Last Minute Tee Time Deals & Discounts
Cool Running is the complete online resource for runners.
Find your favorite campground from the best campgrounds listing!
What have you always wanted to do?


text:
Demand Media
112 Employee Reviews (View Most Recent)
"Good vision, but lacking unified execution"
Pros – Good benefits and day-to-day perks
Cons – Lack of teamwork across business units.
Advice to Senior Management – Unify your business units and show the value of everything Demand Media has to offer.
Yes, I would recommend this company to a friend – I'm optimistic about the outlook for this company
"Not a bad place"
I worked at Demand Media full-time for less than a year
Pros: Nice location, free lunch on Fridays Cons: Managements/HR's open door policy is a smokescreen. There is very… No, I would not recommend this company to a friend – I'm not optimistic about the outlook for this company… More
"Good place to grow career"
I worked at Demand Media full-time for more than 3 years
Pros: Lots of hands-on experience. If you work hard and are smart you will be given a lot of responsibility and trust. They give people opportunity… Cons: Management needs training, they do a poor job of fostering talent. No mentorship whatsoever. Very young and at times immature workplace. Lots of drinking/partying, so… Advice to Senior Management: Mentorship program. Management training. Yes, I would recommend this company to a friend More


text:
The Sawtooth Society will host a free skate skiing clinic at the Park Creek Nordic trails, 7 miles west of Stanley off Idaho 21, on Saturday, Feb. 8. It will start with a beginner skate skiing lesson from 10 a.m. to noon for those who have never skate skied before. Intermediate and advanced skiers can hone their skills with a session from 1 to 3 p.m. Rentals will be available for $10. For details, contact Kelly Conde at firstname.lastname@example.com or 994-1654.
Learn about big predators at Foothills Learning Center on Saturday
Children and adults can take part in a free program on the predators Saturday, Feb. 8 at the Jim Hall Foothills Learning Center, 3188 Sunset Peak Road (up the road to Hulls Gulch). Its a drop-in program from 10 a.m. to 1 p.m. that will feature the habits and habitats of bears and mountain lions. Participants will get to see skulls and pelts from the animals. Craig White, regional wildlife manager for the Idaho Department of Fish and Game, will talk about where the animals live, what they eat, who eats them and other curious facts at two presentations at 10:30 a.m. and noon. For directions and details, go to bee.cityofboise.org or call 493-2530.
Firearm safety and other programs set Feb. 8-9 at Cabelas
Cabelas and the National Rifle Association will present free programs Saturday and Sunday at the Boise store, 8109 W. Franklin Road. Highlights are: Basic Reloading, noon Saturday; Choosing the Right Varmint Hunting Rifle, 11 a.m. Sunday; Firearm Maintenance and Cleaning, 2 p.m. Sunday; Non-Lethal Self-Defense, 2 p.m. Saturday and Sunday; and Kids BB Gun Range (weather permitting). For a schedule, call 672- 7900 or go to Cabelas.com/boise.


text:
How to use Wi-Fi on the Samsung Monte
We show you how to use Wi-Fi on the Samsung Monte
The Samsung Monte features Wi-Fi so you can connect to the internet if you're in range of a Wi-Fi router or hotspot.
Here, we show you how to set up Wi-Fi and connect to a network.
- Select Wi-Fi from the menu
- Select the circle in the centre to activate Wi-Fi
- To search for a Wi-Fi network, select Wi-Fi→Search. Select a network icon→Add and add a connection profile.
- If the network you want needs an IP address, subnet mask, DNS, or gateway information, select Advanced settings.
- Wi-Fi security should be set as the selected network configuration and 802.1x (EAP- TTLS, PEAP) is supported.
- In Menu mode, select Internet or Communities, or in Idle mode, select a web-based widget. Your phone connects to the network using the connected WLAN profile
To connect to a Wi-Fi using a protected access point
- In Menu mode, select Wi-Fi→Search
- Select a WPS icon ( ) and select Add
- Select WPS push button or WPS enter PIN depending on the AP device type
- Select Start and press aWPS button on the AP device within 2 minutes. Or, enter a PIN on the AP device and select Start within 2 minutes
Disqus - noscript
Hey i recently bought the Samsung monte but have no idea how to set up the internet.
I am on talk talk broadband if that makes any difference im not sure:
1. what the network key is.
2. what it means by protocol
3. " home URl
4. proxy address
5. Linger time
6. Ad hoc
and if i have to change anythnig in 802.1x settings or advanced settings. thanks :)
I have a mercedes C class with blue tooth. I have managed to send my contacts by V card, but only the name appears in the address book. I can't get the car to read my numbers. Any suggestions
I have a mercedes C class with blue tooth. I have managed to send my contacts by V card, but only the name appears in the address book. I can't get the car to read my numbers. Any suggestions


text:
Neither family was satisfied when the jury deadlocked last week in the trial of an Oxnard teenager charged with murdering a gay middle-school classmate before stunned students in an English class.
The parents of the dead boy, Larry King, stormed out of court when the mistrial was announced. The mother of defendant Brandon McInerney buried her face in her hands, slumped and sobbed.


text:
Alice A. Oakley, 94, formerly of Kokomo, passed away at 6:10 p.m. Monday, March 4, 2013, at Zionsville Meadows, Zionsville. Born June 23, 1918, in Anderson, she was the daughter of the late Sam Speros and Anna (Lenda) Speros. On March 15, 1945, in Baltimore, Md., she married Orville D. Oakley. He preceded her in death in 1996.
She was employed with Reliance and Accurate Parts, retiring in 1981. She was a member of St. Joan of Arc Catholic Church, Altar Rosary Society, Ladies of Charity, St. Jude Family Circle and F.O.P. 78. She was a loving wife, mother, sister and dear aunt. Her smiling face, constant singing and adorable little sayings will be greatly missed and remembered by all.
Survivors include one sister, Mary Sizelove, Kokomo; two sisters-in-law, Betty Besser, Kokomo, and Betty Speros, Marshall, Ill.; four nieces, Debbie (Ernie) Troski, Noblesville, Susie Moore, Teri (Rod) Marquardt and Tracy (Kyle) Harbour; four nephews, Jim (Gail) Taylor, Butch Besser, Travis (Teresa) Speros and Stacey (Rebecca) Speros; great-nieces and nephews, Nick Troski, Natalie Troski, Jim Taylor, Brandi Taylor, Jess Speros and Clayton Speros; and great-nephew, Quade Speros.
She was preceded in death by her parents; husband; son, Daniel Joseph Oakley; sister and brother-in-law, Esther and Carl Taylor; one brother, Sam Speros; and one brother-in-law, Robert Sizelove.
Mass of Christian burial will be 11 a.m. Tuesday in St. Joan of Arc Catholic Church, 3155 S. 200 West. The Rev. Theodore Dudzinski will celebrate. Entombment will follow in Sunset Memory Gardens, Kokomo. The family will receive friends from 10 to 11 a.m. Tuesday at the church.
Memorials may be directed to St. Jude Children's Research Hospital, with envelopes available at the church. Ellers Mortuary Webster Street chapel is handling arrangements. You may read the Oakley obituary at www.ellersmortuary.com, where you can sign the guestbook, order flowers or share a personal message to the family.


text:
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Project Execution and System Management
May 1, 2014
Honeywell Process Solutions has launched its latest version of Experion® PKS Orion, featuring advanced capabilities that allow industrial plants to implement automation projects faster and more efficiently, while making it easier to manage daily operations.Read More
Improve decision-making in process operations
December 6, 2013
Invensys recently unveiled what it says is Invensys' next-generation control system, "the Foxboro Evo process automation system."Read More
Process Automation System
November 13, 2013
With advanced tools and applications delivered across a high-speed, fault-tolerant and cyber-secure hardware platform, the Foxboro Evo process automation system was designed to improve operational insight and integrity.Read More
Industrial Controls and Automation Packages
July 8, 2013
Knowledgeable in the latest automation and programming software, Ross SyCon can provide industrial controls solutions and packages of virtually any complexity.Read More
New Orleans to host Siemens 2013 Automation Summit
March 13, 2013
The summit will provide engineering and operational professionals, automation and operations management and senior-level executives with end-user learning opportunities covering the complete spectrum of automation.Read More
Automation expenditures in food & beverage industry to top $7 billion by 2016, report predicts
January 31, 2013
The report, titled "Automation Expenditures for Food and Beverage Worldwide Outlook," examines the market for automation products and systems in food and beverage products and ingredients manufacturing.Read More
Anglo American launches major automation plan
January 15, 2013
The National Robotics Engineering Center (NREC) at Carnegie Mellon University (CMU) is working with one of the world's biggest mining companies, UK-based Anglo American plc, on the development of innovative robotic technologies for mining.Read More
Dual capabilities, four business segments and many global macro trends
January 1, 2013
"R&D today isn't about white coats. It's about working with customers," Ashish Kulkarni, Dallas-based Celanese Corp.'s recently appointed chief technology and innovation officer, says. But, Kulkarni adds, you need to go beyond the bromide of "listening to your customer."Read More
Reduce the expense of field wiring
December 1, 2012
Intelligent Marshalling from Houston, Texas-based Invensys Operations Management can eliminate process field rewiring and, indeed, the need for marshalling cabinets entirely. Furthermore, Intelligent Marshalling breaks the dependency between control system design and I/O subsystem installation, says the company.Read More
ASCO Numatics announces winners of 2012 Industrial Automation Engineering Scholarships
November 8, 2012
FLORHAM PARK, N.J. – ASCO Numatics, a manufacturer of fluid automation, flow control, and pneumatics solutions, has announced the recipients of the 2012 ASCO Numatics Industrial Automation Engineering Scholarship.Read More


text:
Originally released in 1982, the Oregon was a unique runner for the time because of the simplicity in its design, whilst still providing the performance necessary for training. This size? Exclusive version, from the adidas Originals Archive, are presented in a premium suede upper in blue, with tonal nylon panels on the toe box and sides. This is sat on the shock absorbing mid sole in white, with leather stripes and heel tab in silver. They also feature a ghilly lacing system, a leather lining and a spare set of laces.
- Leather & Textile Upper/Synthetic Sole , Lining: Leather
- Code: 030064
UK Standard: Within 4 working days - £3.99 or FREE delivery on orders over £150.
UK Next day: Order before 6pm weekdays and 6pm Sundays to receive the following day – £5.99.
UK Next Day Evening: Order until midnight for delivery the next day between 6pm and 10pm - £9.99.
UK Saturday: Order on any day up until 6pm Friday and receive your order the following Saturday - £5.99.
Collect From Store: Delivered to a UK size? store within a few working days for FREE.
International Delivery: Within 10 working days - £4.99.
Visit our delivery page for more information on UK and International delivery.
· Return your items to store for free
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· International returns please consult the 'Returning Items' page here.
Visit our returns page for more information.
adidas Originals OregonNo price available.


text:
Something's gotta hold us over until After Dark II, amirite? So far we've had a couple new Chromatics tracks ("Looking for Love" and "Cherry"), but the five-year wait since After Dark has made our thirst insatiable! Thankfully, Johnny Jewel (of Chromatics) feels our musical pains.
Yesterday he posted a mix, which he describes in terms of the changing season:
"It's the end of Autumn, & all of the Reds, Greens, & Yellows have disintegrated into Black & White. Everything is buried by the snow…Perfect weather for locking yourself in the studio with a synthesizer & your favorite records…I put together a collage of songs that, for one reason or another…always remind me of Autumn."
Good thing it's apparently still autumn in NYC then! This should be perfect timing.
Mix Tracklist
01. Lamuka (Johnny Jewel Edit) / Zazou Bikaye Cy1
02. The Fading Faces / Symmetry
03. Nuit / Xeno & Oaklander
04. The President Is Gone / John Carpenter & Alan Howarth
05. Dans Mes Reves (Test Pressing) / Desire
06. One Night At The Raw Deal 12″/ Twisted Wires
07. Ceremony (16 Track Demo) / Chromatics Feat. Ida No On Lead Guitar
**New Order/Joy Division cover!!**
08. Stars & Houses (Feeling Without Touching 12″) / Glass Candy
09. It's More Fun To Compute (Symmetry Edit) / Kraftwerk
10. Home Is In Your Head / His Name Is Alive
11. Alone In The Ring / Bill Conti
12. As We Could Ever / His Name Is Alive
13. Boy Girl / Blonde Redhead
14. Afraid / Nico


text:
Turning Points of theBattle of Gettysburg
A Leader's Guide
By Reggie Gatewood
About the Author
Publish Date April 07, 2008
Dimensions Small Square 36 pgs
Standard Paper
Category Self-Improvement
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Start your own book today from US $3.99.
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text:
Reason.tv: Time To Take Our Medicine, Bring on the Foreclosures Says Jim The Realtor
"When I come into a house with buyers, I start picking it apart," says San Diego's Jim Klinge, known on the internet as 'Jim the Realtor,' a wise-cracking real estate agent who posts his honest, painful, and sometimes hilarious assessment of bank-owned properties on his Youtube channel.
While both the Bush and Obama administration have advocated programs aimed at keeping people in their homes , Klinge argues that this is the exact wrong approach and is only prolonging the agony in the housing market.
"If they wanted to do what was best for the market, they would just unleash the floodgates and let it rip," says Klinge. "It would cause a frenzy of buying to see all of these bank deals, and people would come running."
Reason.tv met up with Klinge for a walkthrough of a bank-owned property in North San Diego County, where he pointed out some of the issues with the home and talked about the past, present and future of the housing market. When does he think the market will bounce back and bring values back up to peak levels?
"We need to be prepared for it being never," he says. "I hate this whole investment thing. Buy a house because you like it and you want to raise a family. The good news is, I think today's buyer is exactly that."
About 4 minutes.
Interview by Zach Weissmueller. Camera by Paul Detrick. Edited by Weissmueller.
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Anyone with a teenage boy knows houses don't appreciate in value unless you are lucky enough to live in a rapidly growing community.
There had to be more to that ventilation system- you don't just blow unfiltered aroma outside. The heat signature from that setup might be questionable as well.
That dude is exactly right. But the pols will continue to try to blow air back into the bubble and, when it does not work, will blame Wall Street.
"I hate this whole investment thing. Buy a house because you like it and you want to raise a family."
The whole "house as an investment" notion got rolling in the 1970s when inflation was greater than the interest rates, so leveraging to buy a house made sense. Since then it has been a bidding war driven mostly by supply restrictions and the mortgage tax break.
Is a home an investment?
Depends on what you mean by investment.
Will you not be giving money away to a land lord? yes, but if you owe a lot you will be giving away your money to a bank with interest payments.
A house can be a way to build equity. Anything beyond that is pure fantasy.
I just did a very simple exercise on home prices
Take the case shiller composite index data by month (20-city average indexed price changes by month)
take the base year (I used 2000) and just multiply it by monthly inflation data (i.e. "real value" kept completely neutral)
basically, this is just saying, "what is $100 from yr X worth today/relative to actual home prices"
Compare it to the disconnect with actual Case Shiller prices (i.e. measure the % difference between the real value and 'case shiller' value over each month - the "spread" between real value and current prices)
The widest difference was in 2008....*7%*. The average spread was a premium of 2.3%.
Conclusion = your house is basically "worth" what you pay for it in real dollar terms. It hardly increases in real value at all over 10-15yrs, unless there's a bubble. Even then... on a consolidated basis, its a wash.
Even then... on a consolidated basis, its a wash.
Vs paying rent, which is just money gone, keeping $1500 a month is not all that bad.
One should note there are other ways not to pay rent. Live in your car or move in with your parents.
Vs paying rent...
Different question.
The point is = "buying a house" does not result in any real capital gain = you transfer your money into a physical asset which basically tracks inflation. You are no "wealthier" than when you started (well, you 'own' more, but it is simply equivilent to the total $ outlay spent adjusted for inflation)
You have to live somewhere.
If you are able to eliminate a cost then you are spending less.
Most businesses (read all) consider cost savings a return.
Note: not every home at every price with every home loan will save you more then paying rent....the point being if you don't get a huge loan on a huge house you can't afford buying is better then renting.
What about the interest you would be earning on your 20% down that you instead sunk into your house? Isn't that just "money gone?" Or what about property taxes that renters don't pay? Or maintenance?
This notion that rent is "money gone" is really simplistic.
Renters are paying property taxes. If the taxes did not exist the rents would very likely be lower.
True, but when you are doing the calculation, the property tax is not in addition to the posted rental payment, while it is an addition to the posted mortgage payment.
The same can be said for long term maintenance costs (replacing the roof or the water heater, repainting, etc.)
The same can be said for long term maintenance costs (replacing the roof or the water heater, repainting, etc.)
As a renter you pay for that as well. The question is can you do those things at the same or less cost then a land lord could. If not then you should consider renting rather then owning.
Oh by the way, what interest? Yields are in the crapper and per the Fed are going to stay that way for a long time. I realize this has not always been the case, but right now, the opportunity cost of plunking down that 20% is nil, unless you are planning to take on the risks of investing in equities.
But your "equity" in your house is not exactly going up at this time either, correct? There's a pretty straight correlation between returns on savings and real property value appreciation.
it is not a question of owning vs investing.
It is a question of renting vs owning.
You do not ask "i could get a better return if invested my money rather then use it to buy food".
You don't ask that cuz you have to eat.
Just like you have to eat, you have to live somewhere.
When we are brains in jars floating in cyberspace then your argument would make sense.
It IS a question of owning versus investing, if you have to put money down on a purchase (and I don't see too many 100% financing loans anymore) then that's an opportunity cost. That down payment is not earning interest.
You can't compare a $1500 rent to a $1500 mortgage payment if you're not going to consider the lost interest on the down payment.
What about the interest you would be earning on your 20% down that you instead sunk into your house?
It is the same interest you would not get back if you spent it on rent.
What about the interest you would be earning on your 20% down that you instead sunk into your house?
Also land lords generally expect a return after costs at a rate above any interest you would get from putting that money in a bank....and you are paying that with your rent check. So no it is not money gone.
And banks expect a return after costs on the money they lend you when you borrow for a mortgage. Why do you ignore that? A $1500 mortgage payment is NOT the same thing as a $1500 rental payment. In most cases, your mortgage will "cost" more, when you add in the additional costs of homeowners insurance, property taxes, maintenance and lost interest from the down payment, while subtracting the tax benefit from the deductible interest.
Houses are basically expensive cars, they decrease in value unless you pump money into them (the decrease is slower than for cars).
Land, on the other hand, can be an investment.
Houses are basically expensive cars, they decrease in value unless you pump money into them (the decrease is slower than for cars).
One months rent is gone in one month...one would think slowing the rate of that money loss is a good thing.
Also as I said before above you are paying that same "pump of money" when you rent.
The longer the "owners" stay in a defaulted/foreclosed property, the more they beat the living fuck out of it.
So, prolonging this process just facilitates the literal destruction of housing values, even below the loss of value in a market(ish) correction.
Somebody needs to explain to the Big Brains in DC that "broken windows" is a fallacy, not a panacea.
Once people know they are going to lose the property (or any asset) to a lender, they have ZERO incentive to maintain it. Even if they don't deliberately cause damage to "get even" with the 'evil banker'.
Hence the old lender proverb: "Your first loss is your best loss."
OTOH: The sloppy documentation that lenders did during the bubble and the even sloppier way they took on the foreclosures (e.g. robosigning) means I have little sympathy for them, either.
The people who are being screwed are the taxpayers who are being asked to throw money into schemes to prevent the inevitable adjustment and the people who would be able to get into houses if the government would just let the adjustment happen.
Not to also mention anyone who saves $$$ and is being pummeled by the zero interest rate policy, specifically designed to help housing and to finance the government spending blowout.
Speculate on houses and lose? The government is here to help. Save your money? Fuck you. About sums up our current policy.
And those of us who could buy a house right now but don't want to take a bath when prices adjust. I'm betting I'll lose less money renting for another couple of years than I would buying a house today.
Depends where you live, and depends on the deal you make when you buy your house.
Not everywhere had the housing bubble like say California did.
For the last two I have been renting at $2500/month ($30,000/year). Meanwhile the local housing market has been going down about 5%/year. The targeted houses for me cost around $600,000-$700,000. The conclusion: For the last two years I have been virtually living rent free compared to if I had bought a house two years ago.
All the bullshit in the market has also completely distorted the average citizen's view of what their home are currently "worth".
My mom is a great example. She owns free and clear a house that was originally worth about 30 grand when she got it via mortgage back in 1986. In 2006, a neighbor's similar (but nowhere near as nice) house sold for about 150 gs with hers being worth around 180 at the time!
Now, while I did suggest to her at the time that she should sell and then buy a new place in a few years when the market implodes, she's FURIOUS that her house is now appraising at around 55 grand! I've tried to explain that her house was NEVER worth 180 gs and that adjusted for inflation her home is actually worth about the same as what it originally was valued for!
She's absolutely convinced that the realtors and bankers are out to get her!
She's absolutely convinced that the realtors and bankers are out to get her!
She is right, they are. Still does not change the fact that no one is going to pay 180k for her 55k house.
"How was the casino - did you win?"
"Naw, I lost three million bucks."
"What? I never knew you had that kind of money."
"Well, I didn't. Then I did. Then I didn't again."
Abolish the wages system
"buy a house because you want to live in it....." umm, ok. "this shower is so 199x"......I dont need a fancy up to date shower stall to give me a euphoric experience......
just give me a cinder block wall and solid floor, good water pressure, and enough hot water to scrub my ass and maybe even finish rubbing one out....thats euphoria!!!
My house is paid off, and worth 4 times what I paid for it.
Why rent instead of buy?


text:
Wine with a Cause: Help Send Power of Country Music to US Troops
Posted by Isabelle Rojo ,
Country music compilation CDs were specially made for this part of the "Tunes for Troops" program, which helps Operation Gratitude include music in the care packages they send to troops around the world. Consumers can get involved by purchasing specially tagged bottles of Liberty Creek Wine and visiting www.LibertyCreekWine.com to enter the unique code found on the tag. Liberty Creek will then donate $1 per code so that Operation Gratitude can include these country music CDs in their care packages! Choose one of nine great-tasting and affordable wines in a vibrant, fruit-forward portfolio: Chardonnay, Merlot, Cabernet Sauvignon, White Zinfandel, Sweet Red, Pinot Grigio, Pinot Noir, and New Moscato and Pink Moscato.
This patriotic program runs through July 31st.
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text: She is AWESOME when it comes to establishing healthy hair care. She makes sure that her clients are educated about the do's and don'ts so that they can retain length and strength during their hair care journey. She is FABULOUS when it comes to styling and specializing in both natural hair and relaxed hair.


text:
Finding a home for an exotic animal like a python can be hard
Adopting out one of the hundreds of dogs and cats left at the county animal shelter is a snap compared to finding a home for a Burmese python.
This particular python was 13 feet long and weighed 50 pounds, much of it muscle.
As with many of the other exotic animals dropped off at the shelter in Camarillo, this reptile was left there through "an owner surrender," said Monica Nolan, director of the Ventura County Animal Regulation Department.
The owner "had a number of snakes and he realized that he had more than he could handle," Nolan said.
Dogs and cats account for about 90 percent of the animals coming into the county animal shelter. Among the other shelter dwellers are rabbits, guinea pigs, hamsters and reptiles like the python.
As with all other pets left at the shelter, workers examined the python for obvious problems.
This python had a small wound that needed to be stitched up.
Fortunately for shelter workers, the snake was accustomed to being handled by its owner and therefore was a lot more congenial than other reptiles that have gone through the shelter.
Given its size and strength, officials at the shelter decided it best to turn the snake over to the Southwestern Herpetologists Society, a group of volunteers dedicated to the preservation of reptiles and amphibians.
"In general, they are very hard to place," said John Holmes, who directs the society's adoption program. "Not everyone wants a big snake."
Holmes developed a love for reptiles as a boy growing up in Philadelphia.
He remembers going on nature hikes organized by his school and running across garter snakes and other species in the woods outside the city.
He eventually forgot about snakes. It was only much later, when a woman who lived in his apartment building in North Hollywood needed help finding a new home for a ball python, that his interest in the creatures was rekindled.
Holmes volunteered to help her. He was soon on a journey of discovery, learning much about the care and feeding of snakes, including pythons.
He discovered that things such as the proper temperature and enclosure for the snake makes a great deal of difference in their health and survival.
Some reptiles do just fine at room temperature, Holmes said, while others need to bask in the heat of a lamp.
When it comes to feeding snakes, Holmes often will give them rats or mice, noting that most snakes only need to eat once or so a week, as they do not digest the food quickly.
Holmes keeps some of the reptiles that are awaiting adoption in tanks in his apartment.
None of the reptiles are venomous. Despite running afoul of the law, keeping a venomous snake would create the danger of being bitten, something that can be a very expensive proposition, Holmes said.
"You could easily spend $300,000 in hospital bills for just a rattlesnake bite," he said, adding "I don't think anyone needs a bill like that."
As to why someone would want to own a reptile such as a boa, it's certainly not for the companionship, Holmes said. If you want a companion, Holmes suggest a cat or a dog.
Snakes and other reptiles are fascinating more because of their unique behavior.
"They are interesting animals to watch," Holmes said.
The Southwestern Herpetologists Society will care for reptiles until a good home is found for them.
"We need to know that the person adopting them is capable of caring for them," he said.
Most of the exotic animals in the United States were bred here, Holmes said. He added that it takes special knowledge to breed an exotic like a boa. This is good in that these creatures do not overbreed like cats and dogs typically do, forcing shelters to euthanize many. Also, the survival rate for their offspring is much higher for those bred in captivity as opposed to those born in the wild.
Nolan said the shelter generally usually has at least one exotic animal. Recent guests have included not only boas, but also an alligator and a dragon lizard. The dragon lizard, which can reach a length of 11 feet or more, was found in an area field.
She said the alligator was found in the trunk of a car in Fillmore. It is unclear how the animal wound up in the car.
Finding a suitable home for an alligator or a large boa is hard because the animals are too dangerous to be kept as pets by the general public, Nolan said.
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text:
Communication Recovery: Is Your Business on the Line?
- Details
- Published on October 26, 2007
It is important to do a thorough investigation and analysis of the various systems available in order to properly determine which systems is best for your company's needs. Each system has different capabilities and protective measures designed in the system itself and the equipment which complements it. Systems such as a Key telephone system or Private Branch Exchange (PBX) may be controlled from your location. An alternative to this is Centrex, which is controlled at a central office base. In a central office-based system, the telephone company can provide power and switching capabilities offsite. Knowing this difference will allow you to be more cognizant of the direct effects on your system in case of an on-site disaster.
Periodic updates of your telephone and data communication systems and equipment are also key in preventing the unexpected. Keeping your environment clean, temperature controlled, moisture-free and secure are all critical measures you should take in order to avoid unnecessary breakdowns and deterioration.
A disaster will rob you of your systems; however, with predetermined alternate sites and services, it won't rob you of your options. The use of cellular communications via mobile or transportable phones, though limited in its capacity, will aid you in establishing immediate communications. Backing up your communication systems with uninterrupted power sources (UPS), redundant feed lines, microwave, or satellite systems will enable you to maintain connectivity and keep your operations running.
Offsite storage of your data files will allow you to access vital information from alternate sites in case of disruption at your main site. You can call upon these previously stored duplicate files so that, even in the event of relocation, your important data is readily available. It is imperative that you are continually aware of the materials you store to simplify your search during a crisis.
Look into Business Recovery Facilities that your corporation can turn to in case of a disaster and return you to your business functions. Most of today's Business Recovery Centers offer telephone switching capabilities that can have your phone lines ringing at an alternate site within one hour. These facilities can also duplicate your existing office configuration on a floor plan so that upon activation, your organization can walk into a facility customized to your specifications.
Your telephone company is continually updating its systems to improve its response in case of disruption. It offers alternative lines and services to forward and switch your calls. Keeping up with these developments can be vital in case of disaster.
Likewise, Business Recovery Centers are also constantly updating the services offered to corporations. A nominal monthly subscription fee to these centers can assure you that in case of a disaster, your corporation may resume its "business as usual" functions by activating the alternate site.
Employing a prevention and resumption contingency plan for your business will prepare you to act quickly and decisively in the event of a disaster. Once the contingency plan has been charted, it must be periodically tested and updated. Failure to do this could put your corporation on the line and just possibly out of business.
Julie Clark and Michael Fox are Account Executives for Metropolitan Emergency Disaster Services (MEDS).
This article adapted from Vol. 4 No. 1, p. 30.


text:
The Marshall University Archives house materials generated by the university as an institution. Various offices and departments transfer files to the Archives.
The Archives contains such items as old yearbooks and copies of The Parthenon. Copies of all university catalogs are on file. Other material includes office files, departmental files and records of various student organizations. There are also collections of newspaper clippings, photographs and ephemera.
Most of the material located in the Archives is available for patron use, though some files are restricted for official university use only.
Professor Nat DeBruin is the University Archivist and may be contacted at (304) 696-3524.
Document at the left is the cover of the Marshall College Catalogue for 1876-77.
Special Collections, Morrow Library, Marshall University
One John Marshall Drive, Huntington, WV 25755
Phone 1-304-696-2343
Fax 1-304-696-2361
Content maintained by the Special Collections Web Development Team


text:
Closed Thread
Results 1 to 2 of 2
Thread: can't view mms message content
- Join Date
- Feb 2002
- Posts
- 12
can't view mms message content
i have the text messaging package where i can get any kind of message, text, pic or video, but i received 2 mms messages and can't view them. i can see them in my inbox, and when i click on them all of the text info is there, like who sent it. i click on the download button, but nothing ever happens. i've looked in all the folders to see if content went into them but can't find any.
i checked to make sure i have the gprs connection already set up, it's named T-Mobile MMS and was already on the phone. what else do i need to do to view the message content??
- Join Date
- Feb 2002
- Posts
- 12
Re: can't view mms message content
i talked with tech support today and asked them about viewing mms messages. they say i have to be connected to the internet, which seems a bit lame to me. but i can do this by connecting to wifi. i thought buying the text package would allow me to view the pic messages, and they didn't tell me when i bought the phone that i needed internet access. also, tech support said that i need to send myself an mms message to initiate the functionality, and they checked some settings on their end to make sure they were correct.
in short, it works when i'm connected to the internet.
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text:
StarCraft II: Heart Of The Swarm available for pre-order
Blizzard has made the next installment of the StarCraft II saga, Heart Of The Swarm available for pre-order on PC and Mac.
Even though it's still a good four and a half months from release eager SCII fans can pre-order either the regular edition or the Digital Deluxe edition on Battle.net from today.
The Digital Deluxe edition features some additional downloadable bits for Heart Of The Swarm including the unique Torrasque skin for the Zerg Ultralisk units, three additional portraits and three SCII decals.
It also features the Baneling pet for World Of Warcraft which has a fearsome corrosive blast to use in pet battles and the Blade Wings and Banner Sigil for Diablo III.
StarCraft II: Heart Of The Swarm is set for release on March the 12th for PC and Mac.


text:
View the article online at http://citywire.co.uk/new-model-adviser/article/a644252
Boiler room launderer ordered to pay £320k
by Michelle Abrego on Dec 07, 2012 at 16:13
A man has been ordered to pay £320,882 by Southwark Crown Court for his role in a boiler room share scam.
Michael McInerney acted as a banker for fraudulent share sales orchestrated by jailed boiler room operators Tomas, Kevin and Christopher Wilmot, according to the Financial Services Authority.
The sum is to be paid by McInerney in six months and will be used toward the compensation fund for the 1,700 investors that were defrauded out of £27.5 million by the scheme.
The Wilmots controlled the syndicate and were jailed in August 2011 for 19 years.They enlisted McInerney to put distance between themselves and the money, the FSA said.
McInerney opened bank accounts for three different companies including Rock Solid Asset Management, Worldwide Assets Limited and Universal Management Services, which were purportedly for property management purposes. However,they were actually set up with the sole purpose of receiving the proceeds of boiler room fraud.
Tracey McDermott (pictured), the FSA's director of enforcement and financial crime, said: 'McInerney played a key role in this complex and elaborate scam, helping the Wilmots launder investors' money by sending it overseas.
'It is only fair that his assets should now be used to provide defrauded investors with some compensation for their losses.'
2 comments so far. Why not have your say?
Dec 10, 2012 at 08:52
At the very least he should pay the money, what about a jail term!report this
Dec 10, 2012 at 09:50
@ David - what about the four and a half years he's doing already, or the three and a half year default sentence if he doesn't pay within six months? Do keep up, dear chap...report this
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Ada —
The workhorse of the first Gulf War was the F-111, a fighter jet that had been converted into a precision bomber. It was one of those planes that could zero in on a space the size of a postage stamp from 10,000 feet and blow everything around it to smithereens.
It was a screaming, albeit aging, machine. It only had one major handicap. A mechanic at the New Mexico base where they were housed told me if an F-111 left at a level five, five being the best running condition, by the time it returned it was at a level two. They were always scrambling to get it back up to a level five to go back out again.
In a way, this illustration is a metaphor for my athletic prowess. For 40 years, to varying degrees, I have considered myself a runner. Not a jogger or a walker mind you, a runner. There was a day when the night of sleep could not pass fast enough, so eager was I to rise and hit the road in a skimpy pair of shorts, shirt and expensive running shoes to blast out five or more miles.
That day is gone.
Today, running involves much willpower just to get out the front door and more pre-run maintenance than an F-111 bomber. Like that storied aircraft, I may go out as a five but by the time the foot pounding is over, my condition has degenerated back down to a level two.
But I had signed up for Ada's Fireball Classic and, in fact, had designed a team T-shirt for participating members of our church. Come July 4th, race day, there was no way I could weenie out of it, even though it was obvious my constitution was in nowhere near good enough shape to be trudging twice around the hilly road encircling Wintersmith Park. Even great runners acknowledge it is a tough 3.1-mile course. It and its sister 6.2-mile course aren't called "A Hill of a Race" for nothing.


text:
Review for Beautiful Disaster
Beautiful Disaster
(#) danceislife 2007-03-11 08:48:52 PM
awww! aww! aww! YAY!!!
The neighbor lady though...i have a baaad feeling...
The neighbor lady though...i have a baaad feeling...
Author's response
YES! Bad feeling is right! It should happen soon. I think.
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LAKE BUENA VISTA, Fla. -- As President Obama prepares to address an influential Latino political organization, a new opinion survey finds that Latino voters in battleground states say they are more enthusiastic about the election this year than they were in 2008.
Voter intensity among Latinos is a closely watched barometer. If minority groups turn out at levels at least as high as four years ago, they could play a decisive role in this year's presidential election. If they don't, Obama could well lose.


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2008 Engine Toyota 4Runner Engine Specifications:
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Toyota 4Runner Fuel Efficiency:
Features like an increased compression ratio and improved cylinder-head port flow give Toyota 4Runner engines great fuel economy. Here is the basic fuel efficiency of the 2008 Toyota 4Runner for standard models:
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Silver or Brass, Sold in Pairs
- Silver Enamelled or Brass
- Single Action
- 75mm up to 150mm
- 20mm to 50mm Door Thickness
Silver or Brass, Sold in Pairs
Single action spring hinges are typically used in commercial buildings, such as restaurants, pubs, clubs and offices, were it is required that the door is generally kept shut, for convenience. Double Action hinges are by far more popular than this single action and these hinges are not suitable for fire doors. These hinges are packaged without screws, hence please order screws separately.
As the names suggest the single action hinge will open only one way and the tensioning of the spring mechanism will close the door. Double action spring hinges allow the door to open in either direction and will return the door to the closed position. Each pair of hinges comes with tensioning pins, which are inserted into the knuckle of the hinge, once fitted, to tension the internal spring mechanism. The spring tension and closing force is controlled by the location of the pin into pre-determined holes around the hinge knuckle.
Due to the nature of the design of the spring action hinge, door thickness and door weights are critical in selecting which hinge to use. The maximum door weights, widths and thicknesses for each size should not be exceeded. Please refer to the attached specification for the individual hinge capacities.
These single action spring hinges are not approved for use on fire doors. There are versions available and should you have a requirement, please call customer services for advice.


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---- — DANVERS — Want to water your mums with a watering can or hose? Forget about it.
Plan to wash your car in the driveway? Out of the question.
Despite some recent rain, the town has banned all outdoor water use, due to a shutdown of the Danvers water treatment plant for a renovation project. The town has moved to drawing water from wells adjacent to the already stressed Ipswich River, according to a statement from the Department of Public Works.
"This is 100 percent related to the plant shutdown," Robert Lee, director of operations at the DPW, said in a brief interview.
This is normally the time of year when outdoor water restrictions are removed.
Residents who violate the outside watering restrictions could face a warning for the first offense and fines for second and subsequent offenses. Lee said if residents initially cut down on water use, police and DPW crews might be more inclined to issue warnings than fines, but if demand does not drop, that may not be the case.
The town needs to get its water use below 2.8 million gallons per day.
"Historically, that's obtainable," Lee said.
The $20 million, 24-month rehabilitation and expansion of the water treatment facility is halfway complete. The work is being done to improve water quality and meet new federal water quality guidelines.
The watering restrictions should be in place for 45 days, after which the water treatment plant will resume its normal operation.
The plant is the primary source of water for Danvers and Middleton. Danvers will supply water to the two towns from its two wells and purchase water from the Salem-Beverly water system.
Under "normal circumstances," the town would not be allowed to use its wells at this time of year, based on its water withdrawal permit with the state, Lee said.
The Department of Environmental Protection granted the town permission to use the wells with the condition that Danvers implement a Level 6 water ban, which allows no outdoor water use.
DPW officals are urging water customers to cut down on usage by running full loads of laundry and dishes, and shutting off the tap while shaving or brushing teeth.
Staff writer Ethan Forman can be reached at 978-338-2673, by email at firstname.lastname@example.com or on Twitter at @DanverSalemNews.