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What are you baking these days? Part XIII/13 1/2/11 [old]
Happy New Year, everybody!
New year, new cookbooks, new recipes? Or old faithful favorites?
Let's bake and share ideas once again.
Just a few under 200, but what the heck...today's a special day!
http://chowhound.chow.com/topics/7632... -
I baked an apple pie and a lemon tart this weekend. The apple pie was my standard recipe (which generally means winging it), but the lemon tart was made from a recipe from Smitten Kitchen. She has you slice the lemons thinly(preferably Meyers, which I happened to have), and then throw the pieces -- rinds and all -- into a food processor with sugar, butter, eggs, some cornstarch and salt. It was rejected by his highness, my son, who said that he prefers a tart made with curd since he doesn't like the little pieces of lemon floating around. However, I brought to the club later, and it was devoured instantly. The pie will be for his highness's breakfast right now...
re: buttertart
"Who has Meyer lemons these days?"
This is the (relatively short) commercial season for Meyers, so who has Meyer lemons these days? Whoever shops where they're sold in season, or whoever has a tree or friends or family with one, for those who live in Meyer lemon-growing areas, as it is also one of the seasons for those with backyard trees (which produce a few times a year - the lemons hang out on the trees, leaving just a few Meyerless months a year).
I love Meyers, and happily currently live within picking distance of both my parents' trees, which are currently full of ripe lemons.
re: buttertart
Aha, I didn't read your question correctly!
When I lived in NYC, I found them in season at stores like Manhattan Fruit Exchange in the Chelsea Market, Garden of Eden, even sometimes Whole Foods, so I'd not be surprised to hear Fairway had them. I don't know if you do Costco, but in past years, someone I know in NY found them there (don't know about now, though).
I used to haul them back on the plane when I visited family in the Bay Area when they were available.
re: buttertart
Haven't tried it yet though. Maybe this weekend.
re: MMRuth
"Essentials" is the new "The Essential New York Times Cookbook," which is this month's COTM. But here's a link to the original recipe as it was printed in the paper:
re: buttertart
Oh, I've been making batches of that one every weekend and giving them out at the office. What is interesting is that I screwed up one batch, and put the cut up lemons overnight with water and sugar (you aren't supposed to add the latter until much later), and ended up with a really lovely dark marmalade.
I made no-knead bread dough before 9 this morning and it didn't seem to rise much. Made it into 2 boules which I have told sternly must get with the program and rise in 2 hours or so. It didn't feel dead the way non-yeasted doughs can...but I may have leaned too heavily on the vinegar. We shall see.
Snow day yesterday, though I still had to work from home. I managed to find time to make some chocolate-pb swirl brownies (shared with neighbors who shoveled the walk!), oatmeal-pecan-chip cookies (testing out a variation on a recipe), and pb oatmeal dog treats (recipe from KAF.)
Just wanted to share this simple but lovely presentation idea, from www.confectionsofamasterbaker.blogspo...
With any slice of loaf cake, use a small cookie cutter to remove part of the slice. Fill the hollow with a spoonful of sauce or puree, and place the cut-out atop the slice as a decoration, perhaps topped with a berry or small slice of fruit. I think this would be a charming presentation for french toast or a short stack of pancakes. -
Last night I baked the brown butter and cocoa brownies featured on the cover of the most recent Bon Appetit, a Medrich recipe that is just a slight variation on one in her latest book. I had never made brownies with cocoa; in fact, when I do make brownies, I almost always use a favorite blond brownie recipe.
The recipe calls for 3/4 c. cocoa, 1 1/4 c. sugar, and 1/3 c. + 1T flour. I think, but I'm not positive as I was multi-tasking, that I used only 1 c. flour and forgot the extra 1/4 c. The brownies are beautiful and chocolat-y and not very sweet, which suits me as I often find chocolate brownies to be cloying (and my husband will eat anything remotely dessert-like), but I can't imagine that most sweets lovers would think these sweet enough. They would, I think, make a perfect base for ice cream and fudge/caramel sauce.
Has anyone tried this recipe and found it less sweet than other brownie recipes? Or can you guess based on the amts I've listed whether or not I may have forgotten the extra 1/4 c? Thanks.-
re: nomadchowwoman
I'm baking from that issue as well, I plan on trying the brownies next, so I'll let you know how they turn out for me. I made the chocolate layer cake last night, and I think it turned out pretty well- I'm new to baking but I received a Kitchenaid for Christmas so I'm trying out my skills!
Anyway, I really liked the cake itself, it's super-moist with a really good chocolate flavor, but I'm not thrilled by the frosting. The recipe called for some espresso powder in the frosting and I think the coffee flavor is too predominate and "dark" now. I wouldn't think it could over-power all that chocolate (recipe called for 1 cup cocoa powder!), but for me it did. But overall, I really like the recipe and plan on trying it again with a few tweaks to the frosting.
Cold and snowy day, feeling perkier after a trying morning - made a part loaf of the Mrs. Elizabeth Ovenstad's bread (from Beard on Bread) into melba toasts to go with a Spanish vegetable soup I have going, and the almond cake from the new NYT book as a birthday cake for our dear 2-yrs-old today king of the world kitty, Liam (in avatar, at just under a year). If the cake is as good as the dang batter...it's really going to be something!
re: buttertart
Perhaps you've already seen this: The Amateur Gourmet makes Amanda's cake in the food processor. I've been doing that, and it seems to make the cake even lighter.
re: mnosyne
I creamed the butter and sugar and added the almond paste (should have done it in smaller lumps, there were still some bits in the batter, oh well), the extract, and the eggs, then transferred it to a bowl as instructed to put in the dry ingredients and sour cream. Was thinking I should have put the last 2 in in the FP too. Or have done the whole thing in the KA. Seems Amanda H doesn't have a mixer from what I gather from the rest of the text, hence the FP to bowl thing, which is rather messy.
I made a loaf of Jim Lahey's no-knead bread using 2 c bread flour, 1/2 c white ww, 1/4 c ww, 1/4 c ground flaxseed, and some of the whole grain enhancer that I heard about from roxlet on this thread a few months ago. It came out very well: rose nicely and sliced up well for sandwiches, which is just what I was trying for.
Over the last day and a half, I made my first two-crust apple pie from scratch. I used to watch my mom turn out pies effortlessly, without a food processor, but my effort resulted in a rather sticky dough which I rolled out between sheets of plastic wrap. The dough was slightly too heavy and began to pull apart when I draped it over the apples, but also lent itself for "patching" any holes that appeared. Finished late last night and haven't tried it yet, but I felt both exhausted and happy.
re: buttertart
Thanks buttertart. The crust was only about 1/2 bad: the bottom crust, which I blind-baked, was underdone. I should have masked the rim and baked the center more. The filling was a little underdone, but tasty (pink ladies and grannie smiths). The top crust was terrific. So I'll adjust. Unfortunately, I can't do the vodka crust. You're such an inspiring baker!
re: mnosyne
Did you use a Pyrex pie plate to bake it in. IMO, that is one of the secrets to getting the pie crust to cook properly on the bottom. I never blind bake apple pie, and the crust is always brown on the bottom. Another trick is to bake the pie on a pre-heated pizza stone, which also helps the bottom to brown. Use a wire cake tester in the pie vent holes to make sure that the apples are done. There will be little resistance when you poke them...
Since I gave it away the last time I made it, today I decided to make another sour cream/pecan coffee cake. This time I used Nick Malgieri's recipe. Only thing is that as I was cleaning the mixer, I noticed that one of the eggs called for in the recipe had rolled behind the mixer, and I had failed to add it to the batter. I hope it still tastes good, though it seems that the nut/brown sugar topping has caused the cake to sink a bit. I don't know if there is a cause and effect there, but I'll wait till my son gets home to see how it is. It SMELLS great...
I made Caitlin McGrath's family almond shortbread recipe (as well as the Medrich ginger cookies and my mom's usual fruitcake recipe, it was cold out and we were in, and I was in that mood). Caitlin, they are great. So almondy and delicious. I will always have to have almond paste in the house from now on so I can make these.
Well with Super Bowl Sunday coming up I'm going to be looking to bake something for that. Though right now I'm trying Soft Pretzels and wanting to find a solid, but easy puff pastry dough recipe.
I've been baking bread of one kind or another for the past few days. I tried (for the firs time) Artisan Bread in 5 minutes a day, and it didn't turn out as well as I had hoped. I made the Whole wheat sandwich loaf kind, in a loaf pan, and it was too crusty and too dense to make sandwiches for my grandchildren, who are used to soft, store bought bread. It did make a pretty nice baguette, and it is very good bread. Since the sandwich thing wasn't going to work out so well, i turned to my breadmaker, set on manual, and made a loaf of whole wheat banana bread yesterday, which turned out extremely well. Today I tried applesauce bread, but I overbaked it. Also, yesterday, i made a pumpkin bundt cake (inspired by a Bundt cake thread on here, and the fact that I had a tub of roasted Cinderella pumpkin puree in the fridge that needed to be used up!) which turned out eh...ok, I guess. Not anything to write home about. Also made an Emeril meets Weight Watcher's bread pudding, which did turn out very well. Have been thinking a lot about Valentine cookies lately...Linzer( raspberry jam filled) shortbread hearts and craisin shortbread hearts (they will be tiny hearts) and heart shaped sugar cookies, frosted and sprinkled:)
re: sunflwrsdh
Hi there, I wanted to let you know that the recipe I use/go by, often modifying it as far as flours are concerned) is the Cook's Illustrated No-Knead Bread 2.0. It does produce a bread with a strong, waxy, open crumb when you do it completely their way. If you want a softer whole wheat sandwich bread this is definitely not the technique to use. I'd recommend a King Arthur Flour recipe for that.
One of these: http://search.kingarthurflour.com/sea...-
re: buttertart
Thanks buttertart...I am intrigued by the no kneads, but am also following a Weight Watcher's program, so am trying to balance finding a new bread (where in the past I would have tried several a week till I found the one I wanted of got tired of trying:) with not having tons of bread in the house. i will definitely try the CI one soon, and will look for a King Arthur sandwich bread for the kids. i made "Mom's white bread" using the bread machine on a manual setting today, with some success. My granddaughter ate it, but wanted the crust cut off (and it wasn't terribly crusty)...what has been happening when I use the bread machine on manual is the bread does a pretty good rise, then starts to fall back down after ....any suggestions? I have been doing the last rise in the pan, and have been setting the pan on the radiator in the kitchen...maybe too warm, and its rising too fast and then starting to fall?
Yesterday I baked a humongous recipe for donut muffins from the Fine Cooking site. This recipe used 3/4 lb of butter and six cups of flour. It was for a bake sale at my son's school today. The recipe was really more cake-like than muffin-like since it called for creaming the butter and sugar and then beating while alternately adding the milk and flour. The texture was very cake-like too. These were very tasty -- and why not? After they are baked, they are brushed with melted butter and rolled in cinnamon sugar. My only problem was that several got a little burned even while baking for the least required amount of time. I guess that those are for the cook's family.
Sunday I baked a delicious sour cream coffee cake from Carol Walters Coffee Cake book. It requires that you toast pecans and then chop in the food processor with brown sugar and a little cinnamon after which you put some in a layer in the cake and the rest are put on the top. The cake was delicious, but the aroma of the toasted pecans was out of this world. I made it for someone's birthday, and it was all I could do to keep my son from eating the cake before we delivered it to our friend. Fortunately, he was ready to dig in, so we all got to taste some. Quite excellent! -
I found panettone on sale when i was shopping yesterday, normally it cost like 15 dollar and guess what it cost now? 2,70!! And it still tasted great. We ate a couple of slices yesterday and today i made breadpudding of the rest. Yum! Next year for Christmas im gonna make panettone at home (I made it a few years ago with levain.
I also made snicker doodles today.. or the dough that i keep in the fridge and then just roll a few balls in cinnamon sugar and then bake when i want fresh cookies
This is what I intended to make but got distracted by finishing a quite good new mystery by John Harvey (his earlier Charlie Resnick books are much better though)...snow day flew by, darn it all anyway...have candied fruit left over from Christmas, and my husband's family loves fruitcake, so intended to get this done and sent this week...the best intentions department.
Family recipe, my third cousin once removed's wife Clara's (a lovely lady and a fantastic baker, cook, and gardener, sadly long gone). From a recipe card in my mother's hand, signed Love, Mom/1975.
CHRISTMAS CAKE (Clara's) - the rest of the (...) are my emendations (Canadians tend to call fruitcake Christmas cake)
2 lb bleached (golden) raisins
1 lb red & green (candied) cherries
2 lbs mixed (candied) fruit
3 rings pineapple (I use dried from Kam Man, haven't seen candied pineapple for sale recently)
almonds and pecans (the almonds always home-blanched, the amount of nuts up to you)
2/3 lb butter
2 c sugar
5 eggs
3/4 c milk
3 c flour sifted before measuring (I don't, i measure a bit light)
Prepare fruit (dump into your biggest bowl and stir together). Mix with 1 c flour. Cream butter, sugar. Beat in eggs one at a time. Add milk alternately with flour. Stir in fruit (I put the cake mixture into the bowl with the fruit and squish it all together with my hands). Allow to stand overnight (raw eggs be damned). Bake in covered tins (I cover them with foil - mom) at 275 deg F for about 3 hours. Remove foil for last hour.
This makes enough for 3 5x9 in pans. I coat them with Crisco and line them with parchment, then grease that - my mom used brown paper bags.
No booze in this but you can do whatever you normally do with it, my mom didn't like liquor very much and did not like it in baked goods at all.
This makes a medium fruitcake(as opposed to light or dark) - almost all fruit.
I wing the fruit as long as I have the same weight.-
re: buttertart
I made this yesterday and was surprised how quickly it came together. Nice to have a stand mixer. Made 2 5x9" pans plus a small square one - my mom's fruitcake pan - have the set of 3 made for her by my brother in metal shop class. (They were also used when she made our wedding cake.)
re: souschef
I know, but my darling MIL is a fruitcake nut and will take all I can send her way, Christmas or no. And I overbought candied fruit for the last go (her recipe). And we can't find the small one I held back from the last go - has disappeared off the kitchen counter - either that or certain people deepsixed it while I wasn't looking.
I made creme caramel from a recipe I posted here a while ago. It turned out really good (silky smooth and delicious), except for one problem that I always have - a lot of caramel stayed on the bottom of the pan. I tried increasing the amount of caramel so I would have more caramel "sauce" (juice ? gravy?), but that did not help; there was even more caramel that stayed glued to the dish. Any ideas on how to correct this ?
This morning I made Nick Malgieri's supernatural brownies to take to my son's team matches tonight. After cooling I put them in the fridge and I will leave them there till the last minute before I cut them up.
I'm about to get started on cranberry-nut loaves, that I'll freeze, to use up the last of the cranberries and some of the citrus. And then I'm going to make bread pudding studded w/dried cherries, w/the mountain of stale bread that's been collecting. I promised this to DH yesterday but never got around to it. I'm going to try freezing some of it, too, though I've never tried freezing anything that custardy.
Yesterday morning I made a braided Danish pastry I'd seen on "Baking With Julia" the night before. Flaky dough with two fillings: a four berry mixture and a ground almond mixture. And now I have in the freezer the other half of the dough to make a variation on this (the recipe lists three choices for the first filling and two for the second, so there are lots of possibilities) or make individual filled pastries. This recipe took a little time, but it wasn't difficult at all.
I also baked up another double batch of triple pb cookies in an effort to use up the two extra bags of peanut m&ms I'd bought. Some of the cookies were mailed off, and the rest are resting comfortably in my freezer.
re: Chocolatechipkt
Could you talk more about your braided pastry, and would blackberries work with this? When you say a ground almond mixture are you meaning marzipan? I have these two ingredients if its the same and I need to make something with the blackberries before I'm pressured into making blackberry jam...thanks!
re: chef chicklet
Yes, blackberries would work. The recipe calls for blueberries, raspberries, and strawberries that are cooked into a kind of quick, thick jam, and I just used a four-berry preserve I happened to have. It's pretty flexible as to what you use, IMO. The ground almond mixture is just that -- almonds finely ground in the food processor (with conf. sugar, almond extract etc.) There's also a cream filling alternative to the almonds that uses heavy cream or half-and-half that's thickened with cornstarch.
Btw, I was just looking around for the recipe online, and the author, Beatrice Ojakangas, has posted the basic recipe on her site, though the fillings aren't all up (and the formatting's kind of messed up.)
http://beatrice-ojakangas.com/2010/03...The basic pastry dough is light and flaky, with lots of big butter pieces rolled thinly throughout, not unlike a croissant (though not as much butter.) The recipe I made used half the dough, so now I have the other half still to play with. Let me know if you'd like any of the filling recipes and I can post them when I get home.
re: Chocolatechipkt
Thank you for guiding me there, and yes the formattings hard to follow. I don't see where your placing the berry preserves though for the braid. I can follow the recipe, I can fix the format, but god help me, where do the berries come in??? I am blind though without my glasses. I see the other layout is that where you used the berries?
Thanks I really appreciate your answer, I'll be working with the bb later today to make into a homemade chunky blackberry preserves, that'll keep for awhile if I can keep the bears away. ; )-
re: chef chicklet
The berry preserves are spread down the middle third of the dough (rolled to 10x16) and then I put the almond mixture on top of that. You then make 12-14 angled slices down each side (the other two thirds), to make a mock braid. I didn't measure the dough when I rolled it out, but whatever size I did was almost too long for the pan and oven. Definitely work on parchment so you can move the pastry around, both before and after baking.
I never thought I could get tired of chocolate, but somehow that happened over the holidays. So I've baked blueberry bran muffins, for a virtuous start to the new year, and will hold off on the decadent desserts a little longer.
Had some leftover buttermilk from my cupcake baking blitz, so I tried this Salt-kissed buttermilk cake from 101 Cookbooks. I used blueberries rather than raspberries and browned the butter before adding it to the mixture. It is the perfect snacking cake. Love that salty-sweet crunch on top too
http://www.101cookbooks.com/archives/saltkissed-buttermilk-cake-recipe.htmlI'm also starting to look for a birthday cake recipe for little ol' me. So if you have any suggestions, please send away!
re: souschef
hmmm... I don't know exactly. I love being adventurous and experimenting with new ingredients i.e. a chestnut mousse cake or that chocolate torte from Dorie Greenspan that uses prunes
I also enjoy using classic ingredients to make a cake: rich dark chocolate (or white, a guilty pleasure because it's not "real" chocolate), peanut butter, pecansDo you have any favourites souschef?
re: sugarcube
I certainly do have some favourites. How about a génoise filled with chocolate chestnut buttercream (made with Italian meringue and that wondrous ingredient called butter), then covered with vanilla buttercream, or a torte made with dried figs simmered in cognac and then combined with chocolate and hazelnuts (and butter), then glazed with chocolate and cream and gianduja?
I have both recipes (and pictures) posted in the thread linked below. Fellow hound Cynsa has made the fig cake, and that doyenne of baking, Buttertart, has been threatening to make the other.
re: souschef
They both sound amazing souschef! Thanks for the recipes. I may try the first one because I have such an affinity for chestnuts. But then again, the one with gianduja sounds divine and its decadence level is right up my alley.ah. decisions!
re: sugarcube
If you have such an affinity for chestnuts, have you tried making marrons glacés?
Check out this thread:
re: souschef
Thanks for this souschef! Now I have to buy more chestnuts.haha
I also love the lightly sweetened paste that you can find in specialty food stores. I could swim in the stuff. Also, it certainly makes baking with it a whole lot easier!
Speaking baking, I thought roasting whole chestnuts in the oven was the choice method (I read that it is supposed to impart more flavour), but boiling or steaming makes them easier to shell?-
re: sugarcube
I'm not.one for wading through blogs; I glanced at it and gave up. There may well be some truth to roasting imparting more flavour, but I'm wondering if that really matters when you're going to then cook them in almost boiling water for two hours. Before anyone points it out, I'm aware that you roast bones before you make stock, for more flavour, but does the same hold here?
re: sugarcube
That dream birthday cake thread is super fun. I made a chestnut one for my husband with chestnut layers from Ruth Levy Beranbaum's Cake Bible, chestnut meringue layers from Alice Medrich's Pure Dessert, and chestnut buttercream from the Cake Bible that was one of my best ever.
(Doyenne? Does a palanquin chair with bearers come with that title?)-
re: buttertart
The "Doyenne" title comes from your starting these threads and very ably shepherding them through, except for that one occasion when you were indisposed and I clumsily substituted for you. Also, that title is well-deserved as you are perhaps the most prolific and able baker here.
A palanquin chair and bearers? Ah so! I believe Madame imagines that we are in ancient China.
Someone may have posted about this before, but I wanted to share. Last month, while I was on the Wilton's site and thinking about ordering some of their Cake Release, I happened upon a comments section where someone had posted a copycat recipe for the CR, and a few other posters had chimed in saying they'd tried it and it was great. Seemed odd that it was on their site, but I said WTH and mixed up a batch, and have used it for all my baking that requires greasing and flouring pans--and yes it works great. Easy, readily available, stays spreadable even stored in the fridge.
The "recipe": equal parts (1) solid shortening, such as Crisco, (2) vegetable oil, and (3) flour. Whisk until smooth -
re: nomadchowwoman
Good tip! Everything I've baked lately has stuck to the tin but even so I hadn't persuaded myself to spend so much on the real thing. Instead I bought a new silicone loaf tin which I shall use for my dark chocolate and marmalade loaf cake tonight - got to use up the 8 jars of marmalade I made at the weekend!
re: buttertart
I've gone for Nigella's store-cupboard chocolate-orange cake, reproduced here:
http://thegoddesskitchen.blogspot.com...It used a whole jar of marmalade, thank goodness!
it's in the oven now but is looking like a bit of a disaster: my new silicon loaf tin seems to be a bit rubbish as the sides can't stand up to the weight of the batter, and have flopped out so it's all run over the sides.
re: buttertart
I am head over heels with my silicon muffin cups. SO much easier than dealing with a metal pan that eats my cupboard space, sticks like mad (even the nonstick ones) and leaves me standing at the sink for an hour with a toothbrush.
They brown beautifully (I was afraid to buy silicon because I'd heard that nothing browns, but these were a gift) and muffins and cupcakes roll right out of them.
I throw them in a sink full of hot soapy water and after a short soak, it takes just a quick swipe with the sponge to get them clean.
AND they store in the space of one tin can. Yay.
Buttertart, there are some loaf pans and such that have a metal frame to keep them rigid when filled...those might work better for you, too.
I've vowed to replace all my bakeware with silicon as it breaks/rusts/wears out.
re: sunshine842
I find I'll make a recipe that says it makes 1 doz. and I fill my standard tray (commercial line from W-S) and I still have batter for 1-2 more muffins so I pull out 1-2 of my silicone muffin cups and put them on a cookie sheet, fill & bake. No waste and the kids love the shapes.
I just picked up the heart shaped Wilton cups for Valentine's day. I usually avoid specialty shapes because I don't have space for big bulky pans that I use 1x a year - the Wilton cups are stackable like paper liners so easy to tuck in a corner/drawer.
re: roxlet
I have those muffin cups and they are nice (but I also get the greasy feel, even after dw washing). I've used them in my ages-old 12-cup muffin pan (from a restaurant supply store, still as nice as when I got them, best place for bakeware) and am just as happy with paper or foil liners.
I tried out the chocolate chip cookie recipe from Baked (is anyone else cooking from this?), which I have out from the library. Not that impressed. The cookies spread more than I thought they would, even after sitting in the fridge 6 hours (first batch) and then 2 days (remainder of batch). Since they were chocolate chips, no one's complaining, but I didn't think the cookie merited the extra time.
Could be that my baking soda is dead, though. Will have to replace it before I try the peanut butter and milk chocolate cookie recipe. Also baking banana bread for kids' snacks.
Here's the Bon Appétit mixed nut tart - it is SO RICH I think it would be better as a square/bar cookie and cut small. An 11" tart is supposed to serve 12 and 1/16 of it is enough to knock you over.
Am not impressed with my bread this week, quite heavy and dense in comparison with the sloppy no-knead version I've been doing. Good for toast but that's about it.-
re: roxlet
It has some nice stuff in it, but I wouldn't pay more than what I did for it. Bon Appétit isn't one of my favorites either (although it has improved slightly since Gourmet's demise). The recipes suffer from the everything and the kitchen sink problem to some extent (trendy ingredients, especially).
re: buttertart
I'l have to pick up a copy of Saveur....
Got these two recipes from a coworker over the weekend. Along with her recipe for Italian Chicken and Vegetable soup I'll make both these baked goods today and I'll make the soup too..
http://www.ehow.com/how_5145773_make-... -
re: buttertart
Would you mind sharing the no knead you have been doing? I tried my first no knead this week (Artisan Bread in 5 minutes a day...the "Whole Wheat Sandwich Bread" recipe, and was disappointed...it was more dense inside and crustier outside than I would have liked sandwich bread to be....and thoughts?
And your tart looks gorgeous!
this week is a Galette du Rois (King's Cake) -- two layers of puff pastry with a layer of frangipane in between...glazed with egg yolk and baked until golden.
It's the traditional fare for Epiphany here in France -- they're EVERYWHERE, and popular all month long.
(sometimes instead of frangipane, you'll also find apple compote, raspberry compote, chocolate, Nutella, or if you're lucky, some combination of two or more of the above!)
re: sunshine842
They were selling these at a nearby artisan bread bakery called La Farm.. run by a french master baker.
I tried my hand at bagels this past weekend. I think I missed adding some malt barley syrup to the boil to get them a bit darker. Tasted fine just seemed a little underbaked.
re: sunshine842
Looking at your post took me back to a thread I started on pithiviers a couple of years ago, and in that thread Chowhound Maria Lorraine had this to say (permalink included):
"Pithiviers is often described as Galette des Rois
and vice-versa. They look very much alike. The defining difference is that the Pithiviers
has a filling, and the Galette does not, or so Dorie Greenspan and a number of posts
on eGullet say. The Galette is not scored but sometimes is given height and decorated
to look like a king's (rois) crown, but that isn't the defining difference. "http://chowhound.chow.com/topics/5616...
i.e. according to her the Galette des Rois has no filling, whereas you say it does. Curious, but I'm sure it all tastes great.
Note to Buttertart: you really should make the sweetbreads in pithiviers, as I posted at the bottom of that thread.
re: souschef
If that's all true, then every purveyor of food in France is wrong (which I somehow doubt), as there are tens of thousands of them lined up on tables and shelves across the country, all scored and filled and clearly labeled Galette des Rois. (even gas stations get into the act in January)
If you google "recette galette des rois" you get tens of thousands of recipes for fillings baked between two sheets of puff pastry (pate a feuillete) and scored.
re: sunshine842
I just googled "galette des rois", and the French Wikipedia indicated that it is a plain round of baked puff pastry that is eaten with jam, but that it may also contain frangipane.
I found some pictures that showed the top decorated in a cross-cross pattern, but then one showed the top decorated in arcs, identical to the picture of the pithiviers that I made. So I guess the difference between Galette des Rois and Pithiviers is what time of year you eat it.
re: souschef
A Galette is always sweet, and always contains a 'feve', the little plastic or ceramic figurine that decides the King or Queen for the day (just like the baby in a New Orleans King Cake) -- and is only sold during the Epiphany season (which in reality encompasses about mid-December until about February).
A Pithiviers can be sweet or savoury, doesn't contain the feve, and is sold all year long.
This time of year, though, it's very rare to find a Pithivier.
and here's Dorie Greenspan's presentation of the term:
http://doriegreenspan.com/2008/01/baking-with-dorie-galette-des-rois.htmland a recipe here:
re: buttertart
unfortunately, that can be true far too often.
One exception -- the religeuse -- my son tried a chocolate one not long after we moved, and told me between mouthfuls that he knew why it got its name. When I asked, he replied "because the first thing that went through my mind when I tasted this was Oh. My. God."
Made me laugh long and hard.
re: Caitlin McGrath
Which is a very French area as souschef knows very well and a very nice one in general! My part of Ontario (when I was growing up in it) was 85% or more English/Scots/Irish (the rest being Italian and refugees from various countries in Europe), the only French you saw except in school was on packaging, and most people were unilingual English speakers (unless they were from Europe, of course). Not much cottoning to French names for things in those parts at that time.
re: sunshine842
Ah, the real King's Cake.
King's Cakes are ubiquitous here between Xmas and Mardi Gras, at every party, in every office, piled high in every supermarket, but they've evolved into a very bad interpretation of the traditional French cake. A few places try to sell a version of what you describe, but most people go for the gaudily-iced ring of what is almost always mediocre yeast dough, laced w/cinnamon or filled w/fruit or cream cheese.-
re: buttertart
and they're cheap and easy (as are galettes des rois) -- and the homemade ones can be outrageous. I used to have a recipe (heaven only knows where I filed it!) that had a cream cheese filling -- it was delicious, despite the obnoxious colored sugar.
And homemade galette is so ridiculously simple to make (especially if you use pre-made pastry -- the stuff I buy here is made with butter) -- it's a half a step more complicated than a peanut butter sandwich!
Yesterday I made modified French bread with old dough (from Peter Reinhart's Crust and Crumb, still my favorite of his books) (used 4 oz of ww flour to 20 oz of unbleached ap) and the mixed nut tart from the new Bon Appétit cookbook - calls for 2 cups of mixed nuts, I used pecans, sliced almonds, slivered almonds, walnuts, and pistachios. Good for using up odd bits. The crust is very tender (I had to ball it up and rechill it because it was falling to shreds, and ended up rolling it out a 3rd time, who knows what it will be like) and the method a bit fiddly (you boil cream with brown and white sugar and honey, and be sure to use a BIG saucepan, had a boilover) but it made a gorgeous tart. Haven't tried it yet, was too full from dinner last night. Will try it and post a pic tonight.
re: buttertart
May be fiddly, but cream boiled with those sugars and honey? Can't be anything but wonderful, in my book. We went to a dinner party once when the dessert was "Cream Tart": the filling was just cream boiled w/brown and white sugars; baked in a nut crust, but nothing else in the filling. It was OMG delicious. (I remember the host telling me later she'd forgotten about the raspberries--would have been good, but nobody missed them.)
re: nomadchowwoman
nmcw - That does sound fab. This is terrific but not exactly post-holiday fare. As if I cared, which I don't!
sunshine842 - Specifically Indiana, no? I've never heard it mentioned other than by a woman I used to know who was from Bloomington. Not served in Iowa to the best of my knowledge (husband's family's state).
I have several new cookbooks to test out, including Flour and Chewy Gooey Crispy Crunchy. Can't wait!
Yesterday, Jan. 1, I baked parmesan popovers, a roasted potato ring (sliced potatoes lined up in a round cake pan, basted with butter every so often), and a chocolate souffle (Dorie's recipe ... yum.)
re: NYCkaren
I have made the ginger cookies several times. The first time I made them, the DH said that they were the best cookies I have ever made -- which is saying a lot since I make a lot of cookies! I did not use the fresh ginger, however, since I was initially making them for my son's class. Also, the second time I made them, I made them with the ginger chips from KAF, which I did not think produced as distinct a ginger blast as from the crystalized ginger I had used from The Ginger People, which were larger chips. It's a great recipe.
Chocolatechipk - what do you think of Flour?


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subset: commoncrawl


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Opening game key for Slovak fortunes at World Juniors
CALGARY The next game is the most important one. Its a quote coming from head coaches that journalists can dream and condemn. Slovak U20 coach Ernest Bokros preaches them as well, but this time there is more than just a cliché behind it.Slovakia opens its 2012 IIHF World Junior Championship campaign on Tuesday with a game against newly-promoted Latvia. For the Slovaks, it is listed as a must-win game if they want to have any chance of progressing in the tournament.If we do not succeed in winning we will put ourselves under immense pressure, Bokros says. The whole preparation is aimed for winning our first game. As a coach Im glad we open against Latvia.For the 17th consecutive year Slovakia will participate at the elite level of the U20 competition, but opposed to the mens team, the juniors are less successful on the world stage. Their best achievement to date has been a bronze medal in 1999, while three years ago the team finished a surprising fourth.Since then the team has been fighting relegation in recent years. The U18 squad was relegated to Division I last year, enough cause for Bokros not to feel too comfortable heading into 2012.If we compare ourselves with other top ice hockey nations, we have to take into account that we have far fewer players and kids involved in hockey, Bokros tells IIHF.com. The relegation of the U18 team last year mobilized a new group of people taking charge of Slovak hockey. They will try to get junior hockey in Slovakia back to where it belongs.One of the things Bokros immediately did was adding mental coach Peter Bielik to the staff. His role is a new one for the U20 team.As soon as I took on the job I added a mental, conditioning and video coach to the team staff, the head coach explains. Peters role was to analyse and prepare the players for such an important and tough tournament and can even be called upon via Skype to assist during the event.Another notable trend change is the number of selected players playing overseas. In the past these players were often criticized for leaving Slovakia too early and not playing with their heart while donning the dark blue and red jersey. Almost half of this years squad, however, will feature players who play abroad. With the tournament being played on a smaller ice surface in Calgary and Edmonton this can be seen as an advantage over teams with fewer players familiar to the North American ice size.Bokros is indifferent to it though. Even if the tournament was held in Europe I would select these players, he admits. If the player is good enough to play in an elite junior hockey league he can help the U20 national team with his experience. However regardless of the league he plays in, it is vital the player is fully committed to represent the nation.The remainder of the squad travelled from Vienna to Calgary to meet with the other players and start the final preparations for the round robin games against Latvia, Russia, Sweden and finally Switzerland on New Years Eve. The selection of the thirteen domestic players has been the result of a long and careful process that started already this summer with the Slovak U20 team participating in the Extraliga and the tier below, 1.Liga, under the name HK20 Orange Puchov.The team played each Extraliga squad once and finished with nine losses and one overtime victory. Against second-division opposition the team did better with 5 wins from 13 games.But winning games isnt the prime objective for the team. More important is the fact that they can practise and play together and give the coaching staff a good overview of the available quality among Slovak junior hockey.Ernest Bokros is only with the U20 team as of mid-November, but is fully committed. I believe in this project because it helps to develop young players on the long term providing lots of talented players an opportunity to play against tough senior opposition.While the head coach has a good view on the abilities of the HK20 Orange players, Bokros has not had the chance to get a close look to the players playing overseas.This is really difficult but also very challenging due to the short time we have together before the tournament starts. One of the negative aspects from a coaching point of view is that we cant influence the physical part of the preparation for these players. We are forced to rely on the coaching staff of the teams they play for.Slovakia got through the complete selection process virtually injury-free. Three players were not considered fully fit to play four games in five days and were told to stay in Slovakia. Whats left is a team that is ranked fourth in its group but could surprise on any given day.On defence five of the seven defencemen play in the tougher CHL whereas up front Slovakia is hoping for a break-out tournament of Detroit Red Wings prospects Tomas Jurco and Marek Tvrdon. Much like three years when Tomas Tatar carried the teams offence to another level, both Jurco and Tvrdon are having career seasons and will have every reason to continue to impress the Detroit scouting staff.The biggest question mark of the team is once again the man between the pipes. No matter how good the players are, goaltending does make the difference between reaching the quarter-finals or ending up in a relegation battle. The decision on who will be the starting goaltender is not yet announced but it will be a choice between last years starter Dominik Riecicky and in-form Juraj Simboch. If one of the two can mirror the magical performances of Jaroslav Janus during the 2009 tournament in Ottawa, Slovakia could well be in for a nice treat.Although reaching the knock-out round is a team objective, Bokros is clear about the teams primary goal.Since our U18 relegated last year our ultimate goal is to do whatever it takes to stay at the top level. Anything else can be considered a bonus. People can expect a determined squad that will try to be a tough opponent for any team, Bokros says to the fans having acquired tickets for the Slovakia games.The fans in Calgary can warm their hands for a potential new Slovak star player in the mold of Marian Hossa, Marian Gaborik, Jaroslav Halak or Tomas Tatar. Although the nation is no longer among the top nations it still carries those little unpolished diamonds in the rough that suddenly come to full blossom at the U20 World Championships.JOERI LOONEN


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The beautiful surroundings and majestic buildings of Le Manoir are a spectacular stage for a wedding or honeymoon.
Weddings at Le Manoir
Le Manoir is licensed to host civil wedding ceremonies, so both formalities and receptions can be held in style. From small intimate weddings to exclusive use of the hotel, we will help you create an unforgettable day.
Choose from one of the fantastic menus devised by Raymond Blanc and Executive Head Chef Gary Jones for the occasion. You can also commission Chef Pâtissier Benoit Blin to create a traditional French croque-en-bouche "Pièce Montée" wedding cake.
Wedding Options
Take your vows at Le Manoir and the stage is set for a celebration. We offer a range of options, catering for up to 50 guests.
Intimate Wedding
For smaller parties of up to 14 guests. Includes a ceremony in one of our beautiful Suites and a seasonal flower arrangement.
Wedding Reception
Includes use of La Belle Époque, canapés, personalised menus, table plans and place cards.
Wedding Ceremony and Reception
Say "I do" at Le Manoir, and then continue the celebration at La Belle Époque. Includes facility hire, canapés, personalised menus, table plans and place cards. Complete the romance with a stay in a Superior Suite.
Exclusive Use
Celebrate your wedding solely in the company of your chosen guests. Exclusive use pricing starts at £57,500 from Monday to Thursday, and £67,500 from Friday to Sunday. There is a minimum spend of £32,500 on food and beverages.
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Feel closer to your special someone with a retreat to this spellbinding country house.
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GoF Press Conference Audio
GoFFilmOctober 22, 2005, 04:45 PM
Download the audio from the London Goblet of Fire junket press conference that took place this afternoon! The conference lasts just under two hours, and includes interviews with Daniel Radcliffe, Emma Watson, Rupert Grint, Clemence Poesy, Robert Pattinson, Stanislav Ianevski, Katie Leung, Mike Newell and David Heyman. Many thanks to Mugglenet for allowing us to use their link.


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The new school year has begun for most folks. Whether you are glad or sad about seeing your kids head back to school, this just might be the best time of year for getting some important home projects started.
Tell us: What home projects are you planning now that the kids are back in school?
Help: Find an interior designer in your area
Contemporary or Eclectic? Discover your home design style
Find the perfect accessory for your home


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Digital Library of South Dakota
Office of University Relations SDSM& T News 501 E. St. Joseph Street • Rapid City, SD 57701- 3995 Phone: ( 605) 394- 6082/ 2554 • Fax: ( 605) 394- 3388 FOR IMMEDIATE RELEASE: April 26, 2000 DIG FOR DINOSAURS THIS SUMMER WITH SDSM& T MUSEUM OF GEOLOGY Individuals interested in digging for dinosaurs have the opportunity to do so this summer with the SDSM& T Museum of Geology. Paleontologists from the Museum of Geology will be leading several field expeditions this summer to important paleontological sites in the Black Hills region. The public can register to take part in these digs on a limited, space- available basis. Participants will work in small groups with the involved paleontologists. The field digs also can be taken for academic credit. Each summer individuals from around the country travel to South Dakota to participate in field digs with SDSM& T's paleontologists who are known nationally and internationally for their expertise. Officials from the SDSM& T Museum of Geology will be conducting scientific excavations for Late Cretaceous dinosaurs, Jurassic dinosaurs and mammals, marine reptiles, giant pigs and rhinos, marine turtles, mosasaurs, pleisosaurs, and many other fossils. The dates, locations and brief descriptions of the various field paleo digs offered this summer by the Museum of Geology are as follows: May 14- 27 Fossil Lake, Oregon – Fossil mammals, fish, and birds from the late Pleistocene on the historic trail of Professors Condon and Cope. This is an excellent opportunity for an introduction in vertebrate paleontology with Dr. Jim Martin. June 19- 30 Family Paleontology – in Rapid City and surrounding areas. Here is an opportunity to learn more about fossils for families with young children. Register for 2- 5 days during this session. Field trips to nearby fossil sites, guided tours through local museums, and opportunities to dig and clean fossils are planned. Parent( s) must attend with child( ren). July 10- 21 Jurassic Dinosaurs and Mammals - near Sundance, Wyoming. The " found" world of Camarasaurus and Allosaurus and tiny primitive mammals are present at this exciting locality. Coordinated by Dr. Jim Martin. - more - - Page 2 - July 17- 28 Monster Marine Reptile - Go " Cretaceous sea fishing" and excavate and document skeletons of fierce sea serpents and their prey on the prairie west of the Black Hills. July 17- 28 Giant Pigs and Rhinos - in the Badlands National Park. Excavate a tangle of Archaeotherium and Subhyracodon in the classic White River Badlands. July 31- August 11 Marine turtles, mosasaurs, and plesiosaurs - from the Late Cretaceous. Excavations along the Missouri River near Chamberlain, South Dakota. Led by Dr. Jim Martin and David Parris. Individuals interested in obtaining additional information about participating in the field digs can call ( 605) 394- 2467 or ( 800) 544- 8162/ ext. 2467; email museum@ sdsmt. edu; or write to SDSM& T Museum of Geology, 501 E. St. Joseph Street, Rapid City, SD 57701. ++ 30++ ( f:\ programs\ dept\ univrel\ pressrele\ 0400\ Geology Museum Summer Digs fax/ stwd)
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Pushchairs: Compare features & prices Petite Star Bubble review http://www.which.co.uk/baby-and-child/baby-transport/reviews/pushchairs/petite-star-bubble/review/
The Petite Star Bubble buggy has a unique feature hidden under the hood - it has two seats back-to-back, which share a common backrest. Pushing the backrest forward creates a parent-facing seat for young babies, and pulling it back leaves you with a fairly normal-looking stroller. But what is it like to use? Read on to find out.
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Petite Star Bubble
- Launch date: Jul 2012
- Type: Pram and pushchair
- Which? score:
£180.00 |
What is this? |
Folded dimensions (cm) | 41x102x32 |
Travel system | No |
Suitable for use from birth? | Yes - seat is excellent |
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Building through the draft is what we've been thinking all along, but I'm surprised there wasn't an attempt to flip expirings for long salaries and draft picks. Granted, we did the Gordon trade this summer, but it just seems like the plan is to free up space for a possible run at an FA this summer.
I admit: I definitely could be reading too much into it. The plan should be build through the draft.


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Blood Bowl: Team Manager's collection
The stadium is packed with thousands of screaming fans, gathered from across the world and eager to see the bone-crushing action of today's game. As the players take the field, a surge of excitement rushes from the bleachers; both teams boast impressive rosters full of players hand picked for their unique skills. Some offer speed, others size. Some will mercilessly injure their opponents, while others deviously cheat to score touchdowns. Are you ready to face off against stout Dwarfs, crafty Skaven, and ruthless Orcs, all to become Spike! Magazine's Manager of the Year?
Blood Bowl: Team Manager – The Card Game is a bone-breaking, breathtaking card game of violence and outright cheating for two to four players. Chaos, Dwarf, Wood Elf, Human, Orc, and Skaven teams compete against each other over the course of a brutal season. Customize your team by drafting Star Players, hiring staff, upgrading facilities, and cheating like mad. Lead your gang of misfits and miscreants to glory over your rivals as you strive to become Spike! Magazine's Manager of the Year!
The season is starting. What kind of team will you build?
Blood Bowl: Team Manager – The Card Game includes:
Case Quantity: 6 | ISBN: 978-1-58994-690-3 |
Sudden Death is a bone-breaking, pulse-pounding expansion for Blood Bowl: Team Manager – The Card Game that brings three new teams, new Contract payouts, new enchanted balls, and more! Enhance existing teams with additional Staff Upgrade cards and Team Upgrade Cards, and take the competition to new heights with never-before-seen Highlights and Spike! Magazine Cards. Meanwhile, all-new mechanics like enchanted balls and contracts provide a variety of new strategies. With all this, the Sudden Death expansion is sure to raise your spirits...and maybe a few others.
Blood Bowl: Team Manager – Sudden Death includes:
Visit our Sudden Death website to learn more.
Case Quantity: 6 | ISBN: 978-1-61661-338-9 |
14+ | 2 - 4 | 1-2 hrs |
A 2011 Dice Tower Games Award Nominee:
Blood Bowl: Team Manager – The Card Game and its expansion © 2011, 2013 Games Workshop Ltd. Games Workshop, Blood Bowl, and all associated marks, logos, places, names, creatures, races and race insignia/devices/logos/symbols, vehicles, locations, weapons, units and unit insignia, characters and illustrations from the Warhammer world and Blood Bowl game setting are either ®, TM and/or © Games Workshop Ltd 2000–2013, variably registered in the UK and other countries around the world. This edition published under license to Fantasy Flight Publishing, Inc. Fantasy Flight Supply is a trademark of Fantasy Flight Publishing, Inc. All Rights Reserved to their respective owners.


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b3 Guitars
NAMM '13 - b3 Guitars Metal Phoenix Demo
February 9, 2013
PG's Rich Osweiler is on location in Anaheim, California, for the 2013 NAMM Show where he visits the b3 Guitars booth inside the Premier Builders Guild village. In this segment, we get to see and hear a demo of b3's Metal Phoenix guitar.
Read More


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Welcome to the Office of Planning & Analysis
At the Office of Planning & Analysis (OPA), our purpose is to create decision support that helps Berkeley better fulfill its teaching, research and public service mission and live up to our campus goal of promoting access and excellence. Our core values that define how we contribute to the campus community include creativity, integrity, collaboration, excellence and stewardship. And our goal is to transform OPA from a standard institutional research office to one of the most trusted, innovative, and influential advisory groups on the campus.


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Topics :: Boston
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LGBTQs Still Barred From Boston St. Patrick's Day Parade
By David Perry | Tuesday Mar 11, 2014
Organizers of the South Boston St. Patrick's Day Parade face a growing political backlash for their refusal to let a group of 20 gay veterans participate as openly LGBTQ in the nation's second largest Irish-themed march.
Boston Parade Organizers Bar Gay Group
Wednesday Mar 5, 2014
Boston's mayor is hoping a deal can still be reached to allow a gay group to march in the city's St. Patrick's Day parade, even after organizers said they were deceived by a gay veterans group and ended negotiations.
Boston's BRC Proclaims March as Bisexual Health Awareness Month
By Winnie McCroy | Wednesday Mar 5, 2014
Energized by the historic White House Roundtable on Bisexual Issues held in September 2013, the Bisexual Resource Center (BRC) proudly proclaims March as Bisexual Health Awareness Month.
Romance Week: A Taste of Boston
By Kelsy Chauvin | Tuesday Mar 4, 2014
It's a city famous for sports, education, history (including a storied LGBT past) and tea -- but restaurants? Boston has proven in recent years that its gastronomic delights can heartily compete with fellow fine-dining capitals from around the world.
Mass. LGBT Group Meets Boston Mayor, Officials over St. Patrick's Day Parade
Monday Mar 3, 2014
LGBT rights group MassEquality met with Congressman Stephen Lynch, Mayor Marty Walsh, and Parade organizer Phil Wuschke and discussed concerns over LGBT people openly marching in Boston's St. Patrick'sDay Parade.
Deal Held Up Over Gays Marching in Boston Parade
By Denise Lavoie | Monday Mar 3, 2014
A gay rights advocacy group said Monday that it is pushing for gay people to be allowed to march "openly and honestly" in Boston's St. Patrick's Day parade, but an agreement has not been reached with parade organizers.
Taste of the South End Raises Funds for AIDS Action
By Winnie McCroy | Thursday Feb 27, 2014
On March 4, Boston's community will come together for the 19th annual Taste of the South End, raising funds for the AIDS Action Committee.
Plunging Into Boston Harbor To Raise Funds for GLBTQ-DVP
By Winnie McCroy | Saturday Feb 22, 2014
On Sunday, Feb. 23 a crowd of diverse individuals including drag queens and bears will plunge into the icy cold waters of Boston Harbor to raise funds for the GLBTQ Domestic Violence Project.
Fenway & AIDS Action Screens "AIDS in Black America"
By Winnie McCroy | Wednesday Feb 12, 2014
In Boston on Valentine's Day, Friday, Feb. 14, AIDS Action will partner with Fenway Health and Harvard University Center for AIDS Research to screen the PBS documentary "Endgame: AIDS in Black America" followed by a discussion.
Boston Lesbians of Color Hold Roaring '20s Party
By Winnie McCroy | Monday Dec 23, 2013
Boston's Lesbians of Color group invites members to their inaugural winter fundraiser, the "Roaring 20's Vanity Fair", on Dec. 28.
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Last updated on 03/10/14 UTC
McVille Overview
Coldwell Banker Helps You Learn More About McVille, North Dakota Real Estate
McVille, North Dakota is located in Nelson. Nearby cities and towns include Aneta, Binford, Jessie, Pekin and Tolna. McVille is a rural community with a population of 340. The median household income in McVille is $43,268. 57% of residents are married and families with children reside in 19% of McVille households. Half the population of McVille commutes 12 minutes or more to work, with 83% of residents holding white collar jobs and 18% residents holding blue collar jobs.
The median age of homes in McVille, ND is 50 years, with 63% of those homes owned, 11% rented and 25% not occupied. In the previous year, 0 McVille properties were sold. The median sale price of a home in McVille in the previous year was $106,295. Find a Coldwell Banker real estate agent in McVille, North Dakota today.
Cities Near
- Aneta
- Binford
- Cooperstown
- Finley
- Glenfield
- Jessie
- Lakota
- McHenry
- Michigan City
- Niagara
- Pekin
- Petersburg
- Sharon
- Sutton
- Tolna


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Check this out for the most up to date list of links on Foley Library's Delicious account
Engineering Organizations Web Pages
American Concrete Institute - http://www.aci-int.org/general/home.asp
American Society of Civil Engineers (ASCE) - http://www.asce.org/asce.cfm
American Society for Engineering Education (ASEE) - http://www.asee.org/
American Society of Mechanical Engineers (ASME) - http://www.asme.org/
ASM International (The Materials Information Society) - http://www.asm-intl.org/
Institute of Electrical and Electronics Engineers (IEEE) - http://www.ieee.org/portal/site
General Engineering Web Resources
Google Directory: Engineering and Technology - http://directory.google.com/Top/Science/Technology/
WWW Virtual Library: Engineering - http://vlib.org/Engineering Part of an ambitious project to create a virtual library of the World Wide Web. Coordinated by the people at CERN where the WWW was born.
YAHOO Engineering Directory - http://dir.yahoo.com/science/Engineering Begun at Stanford, YAHOO was one of the very first classified approaches to resources available on the Internet, and it remains one of the best.


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HEATH SPRINGS - The Lancaster County Council on Aging will continue its services at the Heath Springs Senior Center after all.
The board of the Catawba Area Agency on Aging, the purse holder of federal and state funds for the Lancaster County Council on Aging, requested Dec. 18 that the local council continue its services at the Heath Springs Senior Center.
The next day, the agency received confirmation that the board of the local council had agreed to the request, said Catawba Area Agency on Aging Director Barbara Robinson.
Each year, The Lancaster News staff tries to take the events of the past 12 months, catalog them and determine what we, as a newspaper, consider the most important.
The news staff has selected, in our view, the top 10 stories of 2007, along with 10 other significant stories we covered this year.
In some cases, these news events have impacted or will impact a large number of county citizens; others were chosen because they attracted the public's attention and held it. Still other stories changed our way of life forever.
Here's our list:
Lancaster police are still looking to make an arrest in a Dec. 21 incident in which a Lancaster man was shot in the stomach.
Police responded to a call to a shooting around 9 p.m and found the man on the ground behind an abandoned home on Hazel Street.
A witness told police that he heard shots fired and saw a man running and screaming that he had been shot, according to an incident report.
Other witnesses said they heard about 10 shots and saw both the victim and another man shooting at each other, the report said.
The 52nd annual meeting of the Lancaster County Chamber of Commerce on Jan. 10 will feature keynote speaker Crandall Bowles, former chief executive officer of Springs Global, U.S.
The event will be held at the Fairway Room at the Lancaster Golf Club. It will begin at 6:30 p.m. with a reception preceding the dinner meeting.
Bowles now serves as chairwoman of Springs Industries Inc. and Springs Window Fashions. She retired from Springs Global earlier this year.
The songs belted out by the Salem AME Zion youth choir complemented the occasion well.
As they sang "Get Ready for Your Miracles" and "God's Got a Blessing with Your Name On It," four teenagers waited to receive certificates while reflecting on the strides they made over the last several months.
Eastside Academy, Lancaster County School District's alternative school, held its transition/graduation ceremony Dec. 17 at the multipurpose room of the Barr Street campus.
With the generosity of individuals and local groups, the Ward Faulkenberry Memorial Christmas Basket Fund brought in nearly $10,000 during this year's drive.
This annual fund, which just finished its 48th running, takes donations to give local families assistance with food during the holiday season.
Recipients are given $25 food vouches that can be used at local grocery stores. As of Thursday afternoon, this year's grand total was $9,254.
Longtime civic activist Rita King Johnson died at her home on Christmas Day.
Johnson, who was battling cancer, was 58.
Johnson worked in the banking industry here for more than 37 years. She began her career in the proofing department at the Bank of Lancaster, a bottom-rung position. She climbed the ranks during the bank's four mergers and retired in 2006 as market president of Wachovia Bank.
Johnson also leaves her mark in the community.
Sixth Circuit Solicitor Doug Barfield took advantage of his time before local business leaders Dec. 20 to tell them about his office's work and its significance to commerce in this area.
Barfield told those at the Lancaster County Chamber of Commerce's Third Thursday meeting at Lancaster City Hall about a new system the office will use to deal with the county's case backlog, after acknowledging that the county has a substantial backlog of cases for all kinds of criminal charges, both new and old.
"We do have a backlog. There's no doubt about it," Barfield said.
An argument between relatives turned violent Wednesday night at a home in the Tradesville community, sheriff's office officials say.
Brandon Wayne Aldridge, 25, of 2403 Ben Massey Road, has been charged with assault and battery with intent to kill after Lancaster County sheriff's deputies say he shot his grandmother in the head inside the home.
Barbara Scheithauer, 64, who also lives at that Ben Massey Road address, was flown to Carolinas Medical Center in Charlotte. She was listed in serious condition late Thursday afternoon.


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Click here to download our StormTrack Mobile App.
There's a new police chief in Maumee, and he says he plans to keep the department moving forward.
Robert Zink has officially retired as chief of police, and Lt. James MacDonald, a 25-year vet with the department, has taken over.
Chief MacDonald has lived in Maumee for more than 30 years. He spent 13 years patrolling the streets with the department, another 11 as a sergeant, and the last year and a half as a lieutenant. He says his dream of becoming a police chief started when he was working toward his criminal justice degree at the University of Toledo.
"A goal I have is to make sure we keep Maumee with a small-town atmosphere," he said. "We will protect the borders and make sure that anyone who decides to bring a crime here will not be tolerated."
The chief also says he plans to keep training up-to-date and progressive while maintaining a strong presence on the streets.
Mobile users, click on the "Video" button in the app to watch this story. Download our app here.
Copyright 2013 Toledo News Now. All rights reserved.


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TV Shows Diff'rent Strokes |
Diff'rent Strokes took place in New York and centered around the happenings in the Drummond household. Philip Drummond was a widower and had a daughter, Kimberly. He was also quite wealthy and lived in the penthouse of a luxurious apartment building. His wealth was due to the fact that he was the president of Trans Allied, Inc. However, the household was shaken up when Drummond's black housekeeper died and her deathbed wish was that he would take care of her two sons, Arnold and Willis Jackson. So, Drummond took both of them in and they became the sons Drummond never had. Others in the cast included Mrs. Garrett the new housekeeper who later left for her own series, The Facts of Life. She was replaced by Adelaide, who was seen occasionally and she was later replaced by Pearl. In the seventh season, Drummond wed an aerobics instructor, Maggie McKinney and she moved in with her son, Sam, from a previous marriage. First Telecast: November 3, 1978
Last Telecast: Au
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When Shawn Thompson was told in December he wouldn't be allowed to return as coach of the Fort Knox football team next season, athletic director Jackie Prather said the administration wanted to go in a different direction.
The school found a new direction with an old coach.
Fort Knox officially introduced Brandon Combs, who coached for three years before resigning following the 2010 season, as its next coach Thursday afternoon.
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W4W For Teens 2014 [Event]
Mar 10th 2014 3:03 pm by WDKX
In tradition of family and in celebration our 40th Anniversary, WDKX Women for Women is proud to present workshops for teens (ages 13+) Date: Saturday, April 26th Location: Kodak Center for the Performing Arts «Full Post»
W4W Up Close and Personal [Event]
Mar 10th 2014 2:49 pm by WDKX
Celebrating our 40th anniversary, WDKX will host our 3rd Annual Women for Women: Up Close and Personal event. Date: Saturday, April 26, 2014 Location: Kodak Center for the Performing Arts - 200 West Road Ridge We will «Full Post»
Feb 21st 2014 12:52 pm by WDKX
Sign up now for the 2014 "Youth For Christ" All-Star Basketball Spring Leagues! Games are every Saturday with practice during the week. Your registration fee includes: game jersey, playoffs, and an award banquet. BUT SPACE IS LIMITED! Regist «Full Post»
An Evening With Nikki Giovanni [Event]
Feb 3rd 2014 8:33 pm by WDKX
Renowned Poet to Deliver Martin Luther King Jr. Memorial Lecture Feb. 4 Nikki Giovanni brings her message of activism to The College at Brockport BROCKPORT, NY - A world-renowned poet, writer, commentator, activist and educator is coming to The «Full Post»
Feb 28th 2014 4:07 pm by WDKX
Thank you for submitting your Women for Women application form. The committee will review all of the applications and notify the winners. The honorees will be honored during the WDKX 40th Anniversary celebration on April 26th at the Kodak Cente «Full Post»
School Num. 8 Dance Party [Event]
Nov 24th 2013 6:12 pm by WDKX
School #8 and WDKX are throwing a dance party to help out with the school's attendance initiative. When: Thursday, Dec 12th Time: 5p -7p (This is the time they have chosen because they want the parents to attend after work.) Location: Sc «Full Post»
Nov 24th 2013 6:20 pm by WDKX
Help Promote Peace! Please join Monroe Country Legislator Willie J. Lightfoot and the New Creations Unisex Shop for the 26th Cut The Violence Event! When: Monday, December 9, 2013 Time: 4pm - 8pm Location: New Creations Unisex Shop - 64 «Full Post»
Nov 1st 2013 5:59 pm by WDKX
Dance for your chance to win WDKX Step Jam tickets! Join the Be a Healthy Hero Street Team and WDKX for a special dance party - the longer you dance, shake, or step, the better your chance to win! Attend one, two, or all three Warm Up Parties bef «Full Post»
Oct 14th 2013 9:38 am by WDKX
Harvest Week Sunday, October 20th - Friday October 25, 2013 Worship Beings Nightly at 7pm Meals are Free! Country-Style dinner served nightly from 5:30-6:30pm including: Smothered chicken, rice, corn bread, ice tea, fried chicken, mashed potato «Full Post»
Aug 12th 2013 11:10 am by WDKX
WDKX New At 2 Showcase Feat. K. Michelle and Bridget Kelly Friday - August 23rd at the Water Street Music Hall 204 N Water Street Must be 21 years of age or older Doors Open at 10pm - Show starts at 10:30pm Tickets are $25 and available «Full Post»
Jan 21st 2013 5:39 pm by WDKX
ELECTRONICS RECYCLING PROGRAM WILL SUPPORT ST. VINCENT de PAUL SOCIETY'S MISSION TO HELP THE NEEDY IN ROCHESTER. Got an outdated computer, VCR or other electronic device you no longer need? Donate it to the St. Vincent de Paul Society and that un «Full Post»
A Taste Of Soul [Event]
Jan 19th 2013 6:36 pm by WDKX
February 1st, 5:30-7:30PM at East High School (1801 East Main Street). Featuring mouth watering creations prepared by students in the Culinary Program at East High School. Student performances by World of Inquiry School Crystal and Gems Step «Full Post»
Arts and Jazz [Event]
Jan 19th 2013 6:43 pm by WDKX
February 7th, 5:00-7:00PM at City Hall Atrium. Sponsored by the City and in partnership with the Rochester Board of Education, featuring performances by the School of the Arts Jazz Ensemble and Jimmy Hig «Full Post»
Fashion Show "Beautiful Africa" [Event]
Jan 19th 2013 9:17 pm by WDKX
February 9th, 1:00-3:00PM at Wilson Foundation Academy (200 Genesee St.) The fashion show will feature RCSD students, parents, teachers, educational staff, and community members as models. African fas «Full Post»
Jan 19th 2013 9:21 pm by WDKX
Recognition of Outstanding African American Scholars in the Rochester City School District, and Award for Service in the African American Community: February 16th: 5:00-5:30PM Reception 5:30-6:30PM Program Third-floor conference room of «Full Post»
Oct 25th 2012 4:05 pm by WDKX
CA$H OUT Performing live at the Main Street Armory 900 East Main Street Rochester, NY October 25th, 2012 «Full Post»
Wiz Khalifa DATE CHANGE [Event]
Oct 17th 2012 7:30 pm by WDKX
WIZ KHALIFA With Special Guests: Juicy J, Chevy Woods, Lola Monroe, Berner & Tuki Carter Performing live at the Blue Cross Arena Rochester, NY, 14614 New date is Sunday December 9th @ 7:30p All tickets purchased for the October date will be «Full Post»
Aug 20th 2012 5:00 pm by WDKX
The Community Place - 3 Day Challenge - Take the 3 Day Challenge! - Seeds at The Community Place is challenging families to commit to eating one serving of fruit or vegetables for every meal, including snacks - For (3)d «Full Post»
Jul 28th 2012 6:30 pm by WDKX
Xquisite Boutique and Vibe Lounge presents The ALL WHITE AFFAIR Fashion Show July 28, 2012 302 Village Gate Live performances from some of Rochester Hottest Local Artists Shawn " the Legend" Powell Tysy Huges And many many more Doors «Full Post»
Aug 4th 2012 11:00 am by WDKX
Rochester A.B.O.V.E 6th Annual African American Festival Saturday, August 4th, 2012 11am - 9pm Highland Bowl Park The festival will bring the diverse community together to celebrate and share The African-American heritage and culture through «Full Post»
Nov 18th 2010 3:26 pm by WDKX
Team E Foundation Feeds Families For Thanksgiving Nov 24, 2010 11am - 1pm @ Jefferson High School 1 Edgerton Park Registration is required and certain requirements must be met. Pre-registration starts Mon, Nov 15th @ 1100 University Ave, s «Full Post»
Nov 18th 2010 3:29 pm by WDKX
WDKX Local Mixtape "Hottest In The Roc Pt.1" is Scheduled to be out November 18, 2010! The Local Mixtape is mixed up by DJ Sight & DJ Justincredible. The Sponsor of The Mixtape is Mad Flavors Located at 185 Lyell Ave. (585) 254-4280 they will have a «Full Post»
Nov 29th 2010 4:15 pm by WDKX
WDKX & In Control Program "GET IN THE DOUGIE ZONE" @ the WDKX Step Jam With your good grades Come down to The In Control Building Located @ 470 West Main Street Dec 3th 3p - 6p Dec 4th 10a - 2p Dec 10th 3p - 6p Bring «Full Post»
Jan 20th 2011 12:55 am by WDKX
Speed Networking NEW LOCATION: Trinities Restaurant 36 West Main Street Doors open at 7pm Guest speakers: WDKX Financial Expert; Cheryl McKeiver M&T Bank - Malik Evans Free Food provided by Trinities «Full Post»
The Royal Comedy Tour 2011 [Event]
Feb 20th 2011 6:00 pm by WDKX
The Royal Comedy Tour with The Queen Of Comedy Sommore, Bruce Bruce, D.L. Hughley & Tony Rock. At The Auditorium Theatre Rochester, NY Feb. 20th Ticket Prices Range From $47-$58. This is a Comedy Show that you don't want to miss. «Full Post»
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Does Anyone Know What An "Insane" Magazine Is?
I don't know if he was trying to make a joke like the rest of the crew, but that was terrible. I actually chuckled at the other three and new by the time it got to Emmitt he'd screw his up. Man he is the gift that keeps on giving.


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Your family can enjoy a tradition of fun and relaxation at one of Ocean City Maryland's most popular family resorts. Come join us on our famous Ice skating rink or relax in our spacious atrium. Kick back and enjoy our beach patio with live music, exceptional Ocean City cuisine, and sip a frozen cocktail as you lounge beach side. Drop the kids off for ice skating and relax in our indoor pool, hot tub, or sauna. No matter what your expectations are for an ideal family vacation in Ocean City Maryland, Carousel has it all. We are Ocean City Maryland's favorite family resort!
We have a room type for every family budget. Throughout the Summer the Carousel offers many family friendly events and activities in the Summer including Movies on the Beach, Family Photo Nights, Camp Carousel, Theme Nights and a professional nightly skating show featured everyday of the week. Book a room at the Carousel and find out why we are Ocean City's favorite family resort. We can't wait to have you as our guest!


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Overview- Critic & User
Reviews - Videos &
News- Codes
& FAQs - Gameplay
Controls - Similar
Game Details
- Number of Players 4
- Online Players 8
- Online Enabled Yes
Game Description
The highest-rated college ball game for the past five years is back and better than ever! The features that have always made the game great are back, but now you can also try the All-American Training Challenge, which pits you against some of college basketball's best former athletes, including Mike Conley Jr., Julian Wright, and Glen Davis in tests of passing, shooting, and defense. Also, the effect of the crowd on the team registers like never before as the fans' cheering energizes your team. Fill the crowd meter by playing well, and your team will gain the benefit of playing with no fatigue as the opposing team starts to lose steam.
User Reviews
Average Member Rating: 7.2 out of 10
Good game. (7 out of 10)
posted by wesleysh21 (SHREVEPORT, LA) on Apr 26, 2008
Member since Jan 2008
4 out of 4 gamers (100%) found this review helpful
Member since Jan 2008
4 out of 4 gamers (100%) found this review helpful
I was always an EA Sports fan growing up, as most were...but 2K is clearly superior now for anyone over 10 years old (as in, out of the arcadish stuff). This game isn't quite as real as NBA 2K8, it still looks a little cartoonish by comparison. But overall, its the best college basketball game to ...more
Specs & Requirements
Memory 2.75 MB
Audio/Video HDTV 1080i, In-Game Dolby Digital, Custom Soundtrack, HDTV 720p, HDTV 1080p
Modes Practice, League, Coach Mode, Exhibition, Tournament, Career, Training
Online Features Leaderboards, Teams, Xbox LIVE Family Settings, Achievements, Online Multiplayer, Voice, Content Download
Similar Games
- Madden NFL 08Release 8/14/2007
- Tom Clancy's Rainbow Six Vegas 2Release 3/20/2008
- Madden NFL 09Release 8/11/2008


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We are Macmillan. Cancer Support
Find out how we produce our information|
Diagnosis means finding out if a child has cancer and, if so, what type of cancer they have.
There is more information about the possible symptoms of cancer in the sections for different types of children's cancer|.
Doctors will do this by assessing your child and their symptoms, and by doing tests|.
When a child has symptoms that could be caused by cancer, they will be referred by their GP or local hospital to one of the following specialists:
Most children with cancer will be treated in a Principal Treatment Centre within a hospital. Teenagers may be treated in a unit specially designed for teenagers and young adults with cancer.
For answers, support or just a chat, call the Macmillan Support Line free (Monday to Friday, 9am-8pm).
If you have any questions about cancer, need support or just want someone to talk to, ask Macmillan.
We worked with The Chilidren's Cancer and Leukaemia Group (CCLG) to make sure you have the information you need about children's cancer.


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Sci. STKE, 26 June 2007 Vol. 2007, Issue 392, p. pl3 [DOI: 10.1126/stke.3922007pl3]
Vishal Trivedi1,, Shao Chong Zhang2,, Walter Stockinger3, and Axel Nohturfft2*
1Molecular Oncology Research Institute, Tufts–New England Medical Center, Boston, MA 02111, USA. 2Department of Molecular and Cellular Biology, Biological Laboratories, Harvard University, 16 Divinity Avenue, Cambridge, MA 02138, USA. 3Max F. Perutz Laboratories, Dr. Bohr Gasse 3/2, 1030 Vienna, Austria. These authors contributed equally to this work.
Abstract: Phagocytes, such as macrophages, neutrophils, and dendritic cells, play important roles in the innate immune system through their ability to engulf, kill, and digest invading microbes. In cooperation with the humoral adaptive immune system, coating of substrates with immunoglobulin G (IgG) antibodies enhances several aspects of phagocytosis, including the recognition of substrates by cell surface IgG (Fc) receptors, particle internalization, generation of microbicidal oxygen species, and targeting of lysosomes to phagosomes. We describe a cell-free scintillation proximity assay developed to study the mechanisms of lysosome targeting to phagosomes and the regulation of this process by IgG. The approach involves the use of isolated phagosomes containing scintillant latex beads and lysosomes labeled with a tritiated marker. Scintillation results only when lysosomes and phagosomes come into immediate contact and requires supplementation of reactions with adenosine triphosphate and cytosol; addition of cytosol from IgG-conditioned cells enhances this signal. The method is useful for investigating the biochemistry and regulation of the early tethering and docking steps of lysosome and phagosome interactions.
*Corresponding author. E-mail, axno{at}mcb.harvard.edu
Citation: V. Trivedi, S. C. Zhang, W. Stockinger, A. Nohturfft, A Cell-Free Scintillation Proximity Assay for Studies on Lysosome-to-Phagosome Targeting. Sci. STKE 2007, pl3 (2007).
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Considering that it's me, don't you think that I'd rather still stay low if I were mafia, what with that their numbers are so low? Everybody knows how damn paranoid I am about everything, especially when I'm mafia. Plus--considering that I don't have any deathproof ;_;--it's hard for me to express my opinions or counter anything. It takes a ton of conviction from me, even when town, so my quietness really means nothing.
Probably because the chances are so low that it's really not even worth considering.
I still followed the game after my death. X3;_;I know that happened; doesn't mean that it wasn't an absurdly risky play, one that would likely never be pulled off. It doesn't mean that it would be smart to do it, and it certainly doesn't mean that others will follow Gliscorman's example. Just because it happened once doesn't mean that it ever will again.
He responded to Human's suggestion of claiming to Mintaka with 'done', leading me to guess that it was Mintaka he claimed to, since he didn't say a word about claiming to Human, nor did Human's post specify that Pika claimed to him.


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Hand Signed Photo by Jennifer Lopez Currently priced at $ 350.00 Original Hand signed 8x10 photo of Beautiful Jennifer Lopez. Actual image size is 5 x 10 inches. This is NOT a preprint or copy, this photo is hand signed by Jennifer Lopez herself. All our autographed photographs come from Walkway To The Stars Autographs located in beautiful Hollywood, CA. and...
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The Pro Combat Rivalry collection is a limited, one-game-only series designed specifically for your Tigers' October 22nd game against defending BCS National Champion Auburn at Tiger Stadium. Get ready for this epic on-field clash in the Nike Pro Combat adjustable hat. It features a bold team logo embroidered on the front with a school wordmark on the right side and subtle tiger stripes on the underbill for a look that will separate the kings from the commoners, so you can proudly claim supremacy over all other schools!
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CMS Details Meaningful Use Hardship Exemption OptionsCMS has added 2014 electronic health record vendor issues to its list of acceptable reasons for granting hardship exemptions for Stage 2 of the meaningful use program. Providers also can cite lack of infrastructure, unforeseen/uncontrollable circumstances and lack of control over the availability of certified EHR technology, among other things. FierceHealthIT, Health Data Management. 20 hours ago
Cerner Agrees to $106M Settlement Over Defective Software ClaimsCerner has reached a $106 million settlement with North Dakota-based Trinity Health over allegations that its financial software was defective and did not deliver expected business benefits. According to filings with the Securities Exchange Commission, Cerner has disputed the claims. Modern Healthcare. 21 hours ago
Policy Committee OKs Stage 3 Meaningful Use RecommendationsToday, the Health IT Policy Committee approved recommendations for Stage 3 of the meaningful use program. After earlier feedback, the committee's meaningful use workgroup eliminated eight of 26 proposed recommendations. The recommendations now head to CMS, which will develop a proposed rule this fall and issue a final rule in early 2015. Healthcare Informatics. 20 hours ago
New Website Aims To Simplify Exchange Enrollment ProcessThe not-for-profit group Consumers' Checkbook has launched a new website that aims to help individuals shopping for coverage through the health insurance exchanges estimate their out-of-pocket costs. The website also provides a breakdown of physicians in each health plan. AP/Sacramento Bee. 22 hours ago
Public Heath Departments' Workloads Could Double Under Stage 2 A recent study published in the Online Journal of Public Health Informatics finds that increased reporting requirements under Stage 2 of the meaningful use program could cause public health departments' workloads to double in 2015. Health Data Management, Healthcare Informatics.22 hours ago
Patients, Meaningful Use & Interoperability To Be Key Topics at HIMSS14 Mary Griskewicz and Tom Leary of the Healthcare Information and Management Systems Society, Janet Marchibroda of the Bipartisan Policy Center and Judy Murphy of the Office of the National Coordinator for Health IT spoke with iHealthBeat about the upcoming HIMSS14 conference in Orlando, Fla.


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