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Related Articles
It's easy to purchase dock lines that have been already made up or a prepackaged anchor rode complete with chain. But I find it satisfying to spend a quiet evening making ones that will fit my boat and are done the way I like. It's rare that those dock-lines-in-a-bag are the perfect length. They're either too short or so long you wind up with a messy coil on the dock. Store-bought anchor rodes are the same; it's unlikely that the included chain is right for your boat, anchor, and where you'll drop the hook. Making up these lines is simple; it's also a seaman's art that every boater worth his salt should know. The examples here are for 1/2" line because that's the most common size. The minimum for any boat is 3?8", as anything less is hard to grip.
CUTTING A LINE: Slip a 11/2" length of 1" heat-shrink tubing down the line to where the cut is to be. Apply heat so tubing contracts tightly around the line. Cut at the midpoint of the tubing. Seal ends with a butane lighter or heat gun to prevent unraveling. Use tape instead of tubing for ends with eye splices.
Parts | Supplies |
• Three-strand 1/2" nylon rope • High-test/40-grade chain • 1/2" galvanized thimble • 5/16" galvanized shackle • 5/16" swivel | • Knife • Masking tape • Butane lighter or heat gun • 1" heat-shrink tubing • Monel seizing wire |
Wrap a strip of tape around the line 6" from the rope's end. Separate the three strands, taping their ends so they won't come apart. Of these three strands, one will be uppermost and in the center of the other two. This is your starting strand (yellow). Tuck it under the uppermost strand of the standing part of the rope. The tuck is made "against the lay," from right to left. Tuck the left-hand strand (red) under the next strand up on the standing part and over the yellow strand. Then flip the eye over and tuck in the remaining strand (green), still working from right to left. After the first three tucks, check what you've done. If the strands emerge symmetrically from the standing part, each coming out from under a different standing strand, you have it right. Complete the splice by pulling the first tucks tight, then adding four more tucks done in the same sequence as the first. When finished, cut off the strands and heat seal the projecting ends to 3?8".


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Mini Divas 23, The Vault Girls 3
Sydney Robinson doubled and homered to lead the Mini Divas. Ella Floyd and Camille Marvin both had three hits, and Emma Earnhardt, Hannah Mosley, Emma Pitman, Evelyn Butler, Elynn Kate Boothe, Sara Margaret Mosley, Molly Fowler, Laci Beth Hough, Haley Self and Caylum Lewis all had two.
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State and federal officials are developing new programs and legislation to bolster small businesses.Many companies are facing a variety of hurdles in a lackluster economy in which millions remain jobless and the outlook for consumer confidence and companies' confidence in hiring and investing remain bleak. But what shape those hurdles have taken depends on who you ask.


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Pickwick Dam TVA Campground
1845 Wharf Rd. Pickwick Dam, TN 38372
Contact Email:
(800) 882-5263
State Hwy 128 S from Savannah, TN. to Pickwick Dam or Mississippi Hwy. 25 N from Iuka
Riverfront campsites below Pickwick Dam with a great view. Family friendly.
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The 2014 eGuide gives you instant access to Tennessee's irresistible attractions and destinations. Peruse venues online, then put in your order to get a free guide delivered to your doorstep.


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Home & Garden
Turns any standard light string into a light show.
Use with indoor and outdoor holiday lights, party lights, creative landscape lighting, and more!
Choose from 4 effects: Flash, Dim, Chase, or Fade.
Additional programs: Random, and Always On.
Includes one full function remote transmitter with up to 50-ft (15.2m) range.
Easy to program from the unit using the "Set" button or from the remote transmitter.
Replaceable CR2032 3V button-cell battery included.
Compatible with LED, works best with incandescent light strings.
Select indoor (white) or outdoor (green) model.$24.994.3/5 (4) -
Home & Garden
Get ready for the holidays with holiday decor, or create an outdoor oasis with garden and patio furniture and fashions that are fun and functional.
Click here for usage instructions
Reliable Purification, Whatever the Destination.
CamelBak All Clear utilizes proven UV technology to effectively neutralize microbiological contaminants to EPA standards.
With a built-in LCD to confirm your results, purification has never been easier. CamelBak All Clear turns nearly any tap or clear natural water source into potable drinking water in just 60 seconds, letting you hydrate on the spot. All Clear's innovative cap effectively eliminates bacteria, viruses and protozoa for water you can count on, no matter where you are. And, since CamelBak All Clear is a water bottle as well as a purification system, you can enjoy your water right after treatment or carry it with you.
Rechargeable lithium ion batteries (included) deliver 80+ cycles or 16 gallons on a single charge so you know you'll have drinkable water day after day when you're on the trail.- Dimensions: 11"H x 3"W x 3.5"D; 1 lb. 1 oz.
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- Cap Material: BPA-Free Polypropylene
CamelBak All Clear Microbiological UV Water Purifier$99.004.3/5 (3) -
Home & Garden
Get ready for the holidays with holiday decor, or create an outdoor oasis with garden and patio furniture and fashions that are fun and functional.
Do you want to peel and slice vegetables in an instant?
Then you need the Titan Peeler, a kitchen peeler with a swiveling pair of serrated blades. Cutting on the push and pull strokes, the "micro-blade technology" shaves prep time when peeling cucumbers, onions, tomatoes, butternut squash and even pineapples. This amazing peeler shaves away the outer layers of fruits and vegetables with speed and ease. With this set, you can peel, slice, grate, shave, shred and garnish!
Features:- The ultra sharp blade is constructed of 100% stainless steel
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- Dishwasher safe
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- Titan Peeler dimensions: 7" D x 2.75" W x .5" H
- Julienne Tool dimensions: 7" D x 3.25" W x .5" H
- Slicing Board dimensions: 6.75" x 2.125" W x .5" H
*Comes in White box, instructions included.$13.95 -
Take some time out of your busy weekly routine to enjoy a peaceful breakfast with someone special at a favorite outdoor location.
Take a hike, hit the road or simply set up a table or blanket in your backyard and take in a beautiful sunrise with the sounds of nature while savoring a nice hot cup of coffee. The Carry-Beaner Coffee Backpack for Two provides you with everything necessary to savor a cup of fresh ground brew. It comes with a 24 ounce thermos, 2 mugs, 2 spoons, a creamer and sugar container, and 2 cloth napkins. All of the metal is made from stainless steel and there are even poly-resin handles on the mugs to help prevent burns. There's even an insulated cooler pouch if you feel like bringing some morning goodies to your tranquil spot of choice.
Features:- 24 oz stainless steel thermos
- 2 Stainless steel mugs with poly-resin handles
- Stainless steel creamer holder
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- 2 Stainless steel spoons
- 2 Cloth napkins
- Adjustable backpack shoulder straps
- Carry handle on top
- Small front zipper pouch
- Measures: 9.5 x 14 x 6 inches
- Color: Navy


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Hang tight!
Recipe by Janice Riker
"A nice evening meal during the hot summer. Serve on a bed of lettuce if desired."
Watch video tips and tricks
1 (12 ounce) can water-packed tuna, drained and flaked
1/3 cup chopped celery
1/3 cup shredded Cheddar cheese
1/3 cup grated Parmesan cheese
3 tablespoons sliced black olives
3 tablespoons sliced green olives
2 tablespoons finely chopped green onion
2 tablespoons minced fresh cilantro
2 tablespoons olive oil
2 teaspoons lime juice
2 teaspoons lemon juice
1 clove garlic, minced
1/4 teaspoon dill weed
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Great way to use up my summer veggie share!
1 Rating
* Percent Daily Values are based on a 2,000 calorie diet.
Mayonnaise-Free Tuna Salad
Serving Size: 1/4 of a recipe Servings Per Recipe: 4 Amount Per Serving Calories: 254 Calories from Fat: 133
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Enjoy a light, healthy lunch with this quick and easy tuna salad.
Classic flavors of the Mediterranean combine in this tantalizing tuna salad.
Spice up tuna salad with a little curry and Parmesan.


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Gold Resource Corp Stock Upgraded (GORO)
Editor's Note: TheStreet ratings do not represent the views of TheStreet's staff or its contributors. Ratings are established by computer based on metrics for performance (which includes growth, stock performance, efficiency and valuation) and risk (volatility and solvency). Companies with poor cash flow or high debt levels tend to earn lower ratings in our model. NEW YORK (TheStreet) -- Gold Resource (AMEX:GORO) has been upgraded by TheStreet Ratings from hold to buy. The company's strengths can be seen in multiple areas, such as its largely solid financial position with reasonable debt levels by most measures, notable return on equity and expanding profit margins. We feel these strengths outweigh the fact that the company shows weak operating cash flow.
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- GORO has no debt to speak of therefore resulting in a debt-to-equity ratio of zero, which we consider to be a relatively favorable sign. Along with this, the company maintains a quick ratio of 3.47, which clearly demonstrates the ability to cover short-term cash needs.
- The company's current return on equity greatly increased when compared to its ROE from the same quarter one year prior. This is a signal of significant strength within the corporation. Compared to other companies in the Metals & Mining industry and the overall market, GOLD RESOURCE CORP's return on equity significantly exceeds that of both the industry average and the S&P 500.
- The gross profit margin for GOLD RESOURCE CORP is rather high; currently it is at 66.70%. Despite the high profit margin, it has decreased significantly from the same period last year. Despite the mixed results of the gross profit margin, GORO's net profit margin of 20.00% compares favorably to the industry average.
- Despite the weak revenue results, GORO has outperformed against the industry average of 21.6%. Since the same quarter one year prior, revenues slightly dropped by 3.4%. Weakness in the company's revenue seems to have hurt the bottom line, decreasing earnings per share.
- GOLD RESOURCE CORP has exprienced a steep decline in earnings per share in the most recent quarter in comparison to its performance from the same quarter a year ago. This company has reported somewhat volatile earnings recently. We feel it is likely to report a decline in earnings in the coming year. During the past fiscal year, GOLD RESOURCE CORP turned its bottom line around by earning $1.08 versus -$0.46 in the prior year. For the next year, the market is expecting a contraction of 38.9% in earnings ($0.66 versus $1.08).
-- Written by a member of TheStreet Ratings Staff
Editor's Note: TheStreet ratings do not represent the views of TheStreet's staff or its contributors. Ratings are established by computer based on metrics for performance (which includes growth, stock performance, efficiency and valuation) and risk (volatility and solvency). Companies with poor cash flow or high debt levels tend to earn lower ratings in our model. FREE for a limited time only: Get TheStreet Ratings #1 Stock Report NOW!.
Latest Headlines about GORO
Cash Dividend On The Way From Gold Resource (GORO)
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Interesting GORO Call Options For February 22nd
Reminder - Gold Resource (GORO) Goes Ex-Dividend Soon
Reminder - Gold Resource (GORO) Goes Ex-Dividend Soon
First Week Of GORO November 16th Options Trading
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Boneless Pork Chops
4 (4 oz.) Boneless Pork Chops 631WZHNow Only $28.00 |
Read what our customers say
Perfect size and so very good!
Joy R. - Dyer, IN
I stuffed these and they came out outstanding
Edward R. - North Berwick, ME
Tender,and juicy
Cathy Mayor M. - Conneaut, OH
The delicious,tender other white meat.
Jay K. - Lake Worth, FL
When I first saw these , I was concerned about cooking and keeping the
moisture in. I was very impressed by the flavor and tenderness of these. Only cook 2 to 3 minutes per side very good.
Nora W. - Huntsville, AL
Very tender, loved by my family.
Debra D. - Belleville, MI
best we have had
Cindy And Jim F. - Orange, CA
They were trimmed nicely and no fat or grizzle!!!
Bernie R. - Monroe, WI
I like to make pork stir fry with these or one of your recipes from your cookbook.
Helen D. - Hyde Park, NY
Very good and flavorful.
Kelley R. - Coos Bay, OR
Very tender.
Antonina M. - Germantown, MD
Thick and juicy is an understatement! Excellent taste!
George A. - Keaau, HI
Just the right size & thickness.
Rhonda R. - Malvern, IA
Above expectation!
A R K. - Bremen, IN
Pork chops were very good and juicy.
Thomas J. - Longwood, FL
Broiled, bar-B cued, and baked these. They are delicious no matter how I cooked them.
Diana F. - Modesto, CA
Kids said the best ever pork chops!Ex
Carolyn G. - Rescue, CA
Maxine A. - Ball Ground, GA
Right size and very good.
Robert B. - Maple Grove, MN
Very tasty.
Ronald P. - Radcliff, KY
we have never seen any pork chops this good locally (southen california)
Cindy And Jim F. - Orange, CA
The best pork chops
Sheryl W. - Sacramento, CA
I made these in the slow cooker, with some homemade jerk seasoning. Came out great.
Maura W. - Virginia Beach, VA
Came out perfectly moist and delicious
Joan E. - Venice, FL
Very tasty, and juicy
Jerry W. - Anderson, IN
Rich & Creamy
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For some, an afternoon spent without checking on their cattle or purchasing an additional pound of feed isn't plausible. That is, logging into their "FarmVille" account and adjusting any farm friends via a Facebook account or Android app is typically checked on a daily basis. Zynga Game Network's most popular game isn't just addicting, it's also one of the highest valued stock-market games, overtaking veteran Electronic Art Inc.'s dominance.
For just four years Zynga has dominated the virtual market, beating out EA classics with their social networking entertainment that attracts users through all means possible. "FarmVille," which began as a game on Facebook, and it's company, is now valued at $5.51 billion, according to SharesPost Inc. EA trails at $5.16 billion on the Nasdaq Stock Market.
The privately held company's network isn't surprisingly massive, as today's market for purchasing virtual goods with real dough has become marketable for all types of users. "The valuation is not that crazy, given what's going on in the market," said Atul Bagga, an analyst at ThinkEquity LLC in San Francisco. "It's not that terribly expensive seeing the growth prospects." Bagga expects the virtual market to grow to $3.6 billion from its current $1.6,
Mark Skaggs, the creator of this mobile worldwide phenomenon, has nearly 20 years of experience as a game developer and oddly enough, used to work for
Electronic Arts. The 28 year old EA, despite its market share downturn, has about 210 million monthly active users on Facebook and is the largest game maker for the social media website.
Zynga's FarmVille Takes Top Market Gaming Share from EA
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recipe reviews for:
"A sweet and spicy chutney made with tomatoes, peaches, apples, celery and onion that's very addictive. So easy to make you'll find yourself adding this to just about any dish!"
Cooking Level: Expert
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Cooking Level: Beginning
Cooking Level: Intermediate
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New for spring! Good-for-you food you'll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
See how to make chicken thighs simmered with tomatoes and exotic spices.
This green tomato relish is a perfect sidekick to sandwiches or entrees.
See how Chef John makes his delicious, all-purpose tomato sauce.


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Real Estate
The Healthiest (And Unhealthiest) Cities For Women
5:30 pm, November 15th | by Carmen Shardae Jobson
You're in luck! SELF magazine has taken it upon them…selves to rank "The Healthiest Cities in America for Women." Lists like this either make you feel psyched to have made the right choice, or very self conscious about the city you list as home on Facebook. Only two metropolitan cities made the cut — Minneapolis and San Francisco (does Honolulu count as a metropolis?), and the other eight are quaint, tranquil, and forest-y, with plenty of scenic landscapes. California is especially well-represented on the list, with cities like San Jose reporting that 84% of its residents are dedicated to exericising regularly. You may not live in these healthy hotspots now, but make sure to give a shout-out to a loved one or long-distance friend that does!


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"These whole wheat dog biscuits are so good!! I love this recipe. Just try it - I am positive you will love them (and your dogs will too)!"
Cooking Level: Expert
My Profile | Cooks I Like Reviews | Photos | Recipes | Menus | Blog
Cooking Level: Intermediate
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you'll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
Please your pooch with easy, top-rated doggie treats.
See how to make a mildly hot Cajun spice mix…for just about anything!
See how easy it is to make vanilla extract from scratch.


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This is one of the commonest forms of seedling loss, yet it is very hard to find a useful googleable access. If you find this article helpful please comment to keep it " in the headlines". Damping-off disease is a general term to refer to a number of conditions that result in early seedling death. In a typical case seedlings will germinate then fail to thrive, eventually collapsing about a week after germination, though DOD can cause death as much as a month later. There are a variety of causes, both bacterial and fungal, which it is usually impossible to identify specifically. The only effective treatment is prevention as, once a seedling is already showing symptoms of DOD, it is usually too late. After sowing keep the sowing area very well ventilated, if necessary use a fan. This will reduce the number of fungal spores ( which are present in any normal atmosphere) that settle on the compost. Water with a dilute solution of Bordeaux mixture (Copper Sulphate) for at least a month. Other commercial mixtures are available (though expensive) but do not rely on them without pre-sterilization. Small seeds are the most vulnerable. Good luck - Ian. |
Follow-Up Postings:
I ought to have added that, although commercially purchased seed should be sterile (in practise it often is not), seed saved from the garden never is. Since for the average gardener, fully sterilizing seed is not a practical option (dusting with sulfur will offer some protection), no method is completely foolproof. - Ian. |
i didnt sterilize my soil before repoting my seedlings and i did that about 2 days ago. if my soil was bad how long would it take to see if my plants got the dod and for the fan i can use one on seedlings? |
This post was edited by John_JJ on Tue, Apr 9, 13 at 2:10
My guess is that if the plants were big enough to re-pot, they were old enough to not have a problem. If you want, aim a fan on them (you can use a timer so it only runs 1/2 or 1/3 of the time, periodically). A fan from 12 or 15 feet away is enough of a breeze to help. PS - a fan helps toughen up the stems so when you put them outside in the wind, they are sturdy and don't blow over. Two benefits! Last night I re-potted 5 week old pepper plants and I'm not concerned about damping off. The stems seemed woody enough (not soft). |
- Posted by runswithscissors MT 4/5 (My Page) on Tue, Apr 9, 13 at 21:54
Forgive me....bordeaux mixture? I have not heard of that, can you explain what it is? |
NO!!! please read the internet: Cornell University scientist Dr. Allison Jack has discovered that sterile medium bordeaux mixture, etc. IS ALL WRONG!!! The traditional organic method of earthworms and compost is powerful, cheap, and works best. Her research proves this. To prevent damping off, I use a mix of 30% compost, 30% bark, and 40% peat based potting mix, called pro-mix. You must have plenty of beneficial bacteria in the soil, and these are found in abundance in compost, expecially with worm casting enriched compost. Last year, I attempted rose cuttings, and lost hundreds and hundreds of cuttings, because everything was sterile. Then I added compost, and the miracle of life happened. :) . I now use compost with all of my seedlings, and osmocote, because the seedling will never get damping off, and grow much stronger if it has a nutritious medium. |
Here is a link that might be useful: How to prevent damping off, according to Cornell soil scientist Dr. Allison Jack
- Posted by runswithscissors MT 4/5 (My Page) on Wed, Apr 10, 13 at 14:10
Do you add worm castings or do you just rely on your own compost to have them? I have alot of worms in my yard, but honestly, they don't seem all that interested in my compost pile. (or perhaps I misread the scientific study). |
- Posted by runswithscissors MT 4/5 (My Page) on Wed, Apr 10, 13 at 14:54
Overdrive - your post sparked my curiosity and I did some research into vermicomposting. I am amazed at how the humble earthworm might be the key to controling damping- off and other fungel diseases, not to mention adding super growing power to seedlings, at the stage they really need a kick-start. (at least in my operation.) Thanks for bringing it to our attention. I'm going to start a worm bin for the future, but in the mean time I'm buying some worm castings to put in my germination mix for now. It makes perfect sence really...worms and plants did evolve together, didn't they?! |
There was one study also done just using leaf compost without the worms, and the fresh leaf compost also worked well, they compared it to compost that had been stored for several years and the very old compost did not work as well. If you have access to worm castings, that is great, but worm castings are pretty expensive unless you have your own worms - my garden centre sells compost supposedly enriched with worm castings (who know how much or little), but I have been using both the compost from the local leaf composting company, and the store bought compost, and each one of these works well. I have also discovered that ground bark is very cheap, and is good to add to the mix, because it is both organic, and very porous, so the drainage is excellent and that helps to avoid a soggy soil, which as everyone knows is disaster - - A farmer went out to sow his seed. 4 As he was scattering the seed, some fell along the path, and the birds came and ate it up. 5 Some fell on rocky places, where it did not have much soil. It sprang up quickly, because the soil was shallow. 6 But when the sun came up, the plants were scorched, and they withered because they had no root. 7 Other seed fell among thorns, which grew up and choked the plants. 8 Still other seed fell on good soil, where it produced a crop a hundred, sixty or thirty times what was sown. Even in the times of the Bible everyone knew the seed needed good soil, but now we are told to use sterile mix with no nutrients - supposedly the seed already has a store of nutrients - which is true enough, but my own experiments with adding Osmocote to the potting mix, bonemeal, and compost, results in fantastic healthy seedlings - Is anyone surprised? |
- Posted by darobi2459 5 (My Page) on Thu, Apr 11, 13 at 0:07
I have used jobes organic fertilizer when I transferred my seedlings to bigger cups. I also sterilized the mix (kill gnats mainly). They seem to be doing really well since the transfer, but it just might be the added space. |
It is really sad to think of the millions of dollars of chemicals that have been poured into the environment, poisoning it, with antifungal agents, when organic methods work better and cheaper. |
- Posted by runswithscissors MT 4/5 (My Page) on Thu, Apr 11, 13 at 22:08
Perhaps worm castings are becoming the "in" thing because I just bought a bag (19 Qts) of them for $12 at our local feed store. (Eko brand). Does that sound like an expensive price....a bag of miracle gro was $19. |
- Posted by naturemitch 3/4 WI (My Page) on Fri, Apr 12, 13 at 13:16
Avoiding damping off is simple. Use a soilless mix, when seeds germinate....remove lids or plastics that have been used to keep in moisture, and put a fan on them. Also, learn not to overwater your seedlings. I have been growing by seed for decades and have no issues with damping off. No teas used, certainly no sterilizing, just a good quality soilless mix. Totally don't recommend adding compost to small containers of seedlings. Compost will mess with drainage, and more people loose seedlings to overwatering and poor drainage than you can imagine. Not against organic, practice it myself, but put the compost on top of the mix when seedlings go into their large summer containers. |
- Posted by susanzone5 z5NY (My Page) on Fri, Apr 12, 13 at 17:11
Air circulation is the key to preventing damping off. None of that other costly stuff matters. If you do some research you'll see that worms aren't even very good for the garden. They eat the nutrients your plants need. |
this is such an important topic it should stay as a permanent "sticky" at the top, for always - best regards, paul m. |
Thanks for all you comments. Like any good gardener (I hope) I will always keep an open mind on most issues. At present I am running my own trial with a variety of seed, some commercial some collected from the garden, grown in 1. a sterile sand and garden soil mix grown in the open air and 2. a commercial vermiculite and peat-based mix without any additional sterilization but with plastic covers to prevent post-infection. OK don't tell me - it should be the other way round! I should also point out that any peat-based material is very environmentally incorrect as peat is a much over-exploited natural raw material and is actually banned from garden use in many countries, including mine!!! I'm not including non-sterile garden soil even with added sand as 20 years experience tells me it is no good. I will now contradict everything I have said by saying that the best I results I get are from direct sowing!! This is evidence in favor of OVERDRIVE that non-sterile soil works best. If anyone can tell me why it works in the ground but not growing modules I'd love to know. Will keep you all posted. - Ian. |
- Posted by darobi2459 5 (My Page) on Fri, Dec 13, 13 at 0:15
The seedlings show no signs yet, in fact these sprouted in 3 days and jumped up fast. You can see the "fuzz" around the seed. I lightly raked in some cinnamon, and sprayed with Captan. Never had it before, and I can only think it was on the seeds. We'll see how they do... |
- Posted by darobi2459 5 (My Page) on Fri, Dec 13, 13 at 0:16
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What happened when a Coast Guard law enforcement detachment and medium endurance cutter teamed up with a U.S. Navy frigate? A total of 168 bales of cocaine, worth more than $135 million, never made it on to the streets of America.
Occurring during a two-month period, the five separate interdictions were a result of Operation Martillo. Spanish for "hammer," Operation Martillo, is a U.S., European and Western Hemisphere effort targeting illicit trafficking routes in coastal waters along Central America.
The first of the interdictions occurred with the USS Elrod, a 453-foot Navy guided missile frigate. The Elrod and an embarked Coast Guard law enforcement detachment team were on patrol in the Caribbean Sea March 20 when crewmembers located a fishing vessel. When the vessel was boarded, they found 18 bales of cocaine and detained four suspects who were transferred to law enforcement agents in Guantanamo Bay, Cuba.
Exactly a month later, while still patrolling in the Caribbean, crewmembers aboard Elrod located a go-fast vessel. Altogether, crewmembers recovered 89 bales of contraband aboard the go-fast, later testing positive for cocaine.
Elsewhere in the Caribbean, Coast Guard Cutter Legare made two go-fast interdictions in a 48-hour period. A helicopter crew from the Coast Guard's Helicopter Interdiction Tactical Squadron, or HITRON, spotted a go-fast vessel with three crewmembers aboard and bales on deck. Crewmembers from Legare were able to recover four bales and one kilogram of cocaine from the water.
"The ability of flight deck equipped ships combined with HITRON capabilities is a robust force multiplier in counternarcotics strategy," said Cmdr. Kevin Carroll, commanding officer of Legare. "This well-matched combination of assets allows us to effectively and efficiently interdict drugs in the transit zone, far from U.S. shores."
"Interdiction here, in the open ocean, is important because we're preventing the drugs from ever reaching land where loads are typically dispersed into smaller shipments for transport via land borders and are more difficult to detect."
Just five days later there was still time for one more drug bust as crewmembers aboard Elrod located another go-fast vessel. The Coast Guard law enforcement detachment team, attached to the Elrod, boarded the vessel, located 10 loose kilograms of cocaine and retrieved 57 bales of cocaine from the water. Five suspects were detained and later transferred to law enforcement agents in Guantanamo Bay, Cuba.
The Coast Guard and partner agencies continue to do well in the challenging drug interdiction mission but modern and more capable vessels are increasingly required to combat emerging threats.
The decades-old medium endurance cutters are slated for replacement by a new class of cutters – the offshore patrol cutter. With the ability to operate more than 50 miles from land, the offshore patrol cutter will be a multi-mission ship, providing pursuit boat and helicopter capabilities and interoperability with other military and federal partners.
It takes existing partnerships and dedicated crews to meet the demands of the drug interdiction mission. And whether crews interdict illicit cargo from the rising threat of drug subs, or find success interdicting drugs smuggled in via more traditional methods, their partnerships reap huge rewards in a safer more secure nation.
Article by LT Stephanie Young, US Coast Guard


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Bernard "Bunt" and Norma Hollett Heiss will celebrate their golden anniversary on June 16. Their family will host an open house in their honor at St. Bernard's Catholic Church in Beverly from 1 to 4 p.m. Everyone is welcome.
The Rev. Donald Wilfong married the couple on June 16, 1962, at the Malta Methodist Church.
She is originally from Stockport and graduated from Winsor High School in 1962. She retired after 35 years from Sponey's IGA in Beverly. She enjoys playing Bunko with the Sponey's bunch and attending the grandchildrens' ballgames.
He has always lived in Waterford. He is a farmer and has worked in the construction industry doing electrical, heating/cooling and plumbing. He worked 18 years for Interlake. He belongs to the Pioneer Antique Power Association and enjoys collecting and restoring old tractors.
Both are members of the Steel Workers Union Local 6856 Retirees Group.
The couple have three daughters and sons-in-law: Johnna and Mike Tuten of Waterford, Lori and Mark Brooker of Churchtown, and Becky and Todd Stewart of Hackney. They have 10 grandchildren; eight great-grandchildren; and their dog, Cappie.
Family and friends are asked to bring cards containing a sentiment or a favorite memory of the couple.


text:
Man, 28, critically wounded in East Germantown shooting
A 28-year-old man was shot twice in East Germantown late Monday night.
The shooting happened just after 10:15 p.m. at Wister and Spencer streets, police said.
The victim was shot in his neck and right leg. He was rushed to Albert Einstein Medical Center, where he remained in critical condition this morning, said officer Jillian Russell, a Philadelphia Police Department spokeswoman.
No arrests have been made in the case.


text:
Active Standard ASTM E516 | Developed by Subcommittee: E13.19
Book of Standards Volume: 03.06
Historical (view previous versions of standard)
Significance and Use
3.1 Although it is possible to observe and measure each of the several characteristics of a detector under different and unique conditions, it is the intent of this practice that a complete set of detector specifications should be obtained at the same operating conditions. It should be noted also that to specify a detector's capability completely, its performance should be measured at several sets of conditions within the useful range of the detector. The terms and tests described in this practice are sufficiently general so that they may be used at whatever conditions may be chosen for other reasons.
3.2 Linearity and speed of response of the recorder used should be such that it does not distort or otherwise interfere with the performance of the detector. Effective recorder response, Refs. (5, 6) in particular, should be sufficiently fast that it can be neglected in sensitivity of measurements. If additional amplifiers are used between the detector and the final readout device, their characteristics should also first be established.
1. Scope
1.1 This practice is intended to serve as a guide for the testing of the performance of a thermal conductivity detector (TCD) used as the detection component of a gas chromatographic system.
1.2 This practice is directly applicable to thermal conductivity detectors which employ filament (hot wire) or thermistor sensing elements.
1.3 This practice is intended to describe the performance of the detector itself independently of the chromatographic column, in terms which the analyst can use to predict overall system performance when the detector is coupled to the column and other chromatography system components.
1.4 For general gas chromatographic procedures, Practice E260 should be followed except where specific changes are recommended herein for the use of a TCD. For definitions of gas chromatography and its various terms see Practice E355.
1.5 For general information concerning the principles, construction, and operation of TCD see Refs. (1-4).2
1.6 The values stated in SI units are to be regarded as standard. No other units of measurement are included in this standard.
1.7 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety and health practices and determine the applicability of regulatory limitations prior to use. For specific safety information, see Section 4.3
2. Referenced Documents (purchase separately) The documents listed below are referenced within the subject standard but are not provided as part of the standard.
ASTM Standards
E260 Practice for Packed Column Gas Chromatography
E355 Practice for Gas Chromatography Terms and Relationships
CGA Standards
HB-3 Handbook of Compressed GasesICS Code
ICS Number Code 71.040.50 (Physicochemical methods of analysis)
UNSPSC Code
UNSPSC Code
ASTM International is a member of CrossRef.


text: Polo by Ralph Lauren Men's Harold Shoes (Dark Brown). Add a sporty vibe to your weekend wear with the Polo by Ralph Lauren Harold sneakers. Leather textile or canvas upper in a casual oxford sneaker style with a round toe and classic lace-up front. Tonal stitching accents sporty overlays and a contrast Polo logo embroidered on sidewalls for a refined casual finish. Padded collar and tongue. Terry cloth fabric lining with cushioned insole. Flexible midsole traction-pattern rubber outsole. Mens/Casual/Lace-Up/Oxfords/Sneakers.


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Jury selection underway for a 62-year-old LeFlore County man charged with child neglect and sexual abuse after his nine children were found living in squalid conditions.
James Haskins is charged with nine counts of child neglect and three counts of sexual abuse.
His wife, Lucinda Haskins, 41, pleaded no contest to similar charges Friday in a LeFlore County court. She is scheduled to be sentenced February 22nd.
The couple were arrested in November 2011 at their secluded home near the Arkansas state line. The Haskins have nine children, ranging in age from three to 17. All nine children are now in the state's custody.
In October 2012, a Leflore County judge declared a mistrial for James Haskins, citing too many potential jurors had formed opinions on the case.
10/30/2012 Related Story: Mistrial Declared In Oklahoma Child Neglect, Sex Abuse Trial
Jury selection for Haskins' trial began Monday.
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Oct 9, 2012
UnitedHealth Group has agreed to pay $4.9bn to buy 90% of Brazil's Amil Participacoes, the companies say, in a transaction seen as coming at a significant premium. The agreement gives the largest US healthcare operator an entrance into an underpenetrated Brazilian market and control of the country's largest healthcare organization. The deal for 359m shares comes at BRL30.75 ($15.15) per share, representing a 21.5% premium to Friday's BRL25.30 close. "This is a high price. We think UnitedHealth must see a large upside," says a Sao Paulo equity analyst. He...
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Quantity | 300 | 500 | 1000 | 2500 | 5000 | Blank |
Sale Price | $0.53 | $0.48 | $0.43 | $0.38 | $0.35 | $0.35 |
Available with the schedule of any of the major league baseballl teams, you can have an instant imprinted gift item for trade shows and sales meetings, or use for sales calls and prospecting. | |||||
Item Number: 1326 |
Standard Production: 10 Days |
Imprint Area(s): 0.00" x 0.00" (None) |
Screen Charge: 0 |
Multi-Color Charge: N/A |
Product Size: 3.5" x 9" |
Shipping Weight: 4 lbs. per 100 |
Imprint Method: N/A |
Material: Laminated Paper |
Packaging: N/A |
Notes: Price includes custom skinny mini schedule with stock football art imprint. No custom imprint available. -Fits inside a #10 Envelope. -Laminated on both sides to last all season long. -Mails for 1-ounce rate when punch out magnet is removed. Must be ordered in increments of 300 Product Weight: 4.000 Simply peel off the protective liner and press your business card onto the exposed adhesive for an instant imprinted specialty item. Keep a stock on hand for the sales force and show your team spirit while you promote yourself! |
Color swatches are for reference only, please see notes below.
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text:
10 minutes from San Francisco Airport!. Easy commute to San Francisco or Silicon Valley. Great location for day trips to San Francisco, Marin, Napa Valley/Sonoma, Half Moon Bay or Carmel. Our 5 Bedroom, 4 1/2 Bath , Family room home awaits your arrival! 5th bedroom serves as your office away from home. including computer and WiFi. Beautiful Traditional home with hardwood floors, sunken living room with french door access to the rose garden. baby grand piano, and wood burning fireplace .Formal dining room seats 10 with buffet and 2 hutches filled with everything you'll need for entertaining. Butlers pantry with wet bar area and wine refrigerator. Informal dining room looks over the serene pool area and waterfall. Large kitchen with granite countertops, crown molding, chef's cooking island, 6 burner gas cooktop, warming oven, double electric ovens, refrigerator and half bath. Upstairs on a split level is a full bath with tub and the office. Four bedrooms are on the 3rd level including a master suite with double vanity marble bath. Three additional bedrooms share a marble bath with stall shower. Downstairs enjoy a spacious family room with parquet hardwood floors, wet bar, laundry, extra refrigerator and full bathroom all with access to the pool. Sliding glass doors open to a large patio, chairs, tables, waterfall, barbecue and wood fire pit all next to a large lawn area
Room type: | Entire home/apt |
Bed type: | Real Bed |
Accommodates: | 10 |
Bedrooms: | 5 |
Bathrooms: | 4.5 |
Beds: | 5 |
Extra people: | No Charge |
Minimum Stay: | 3 nights |
Weekly Price: | $4200 /week |
Check In: | 4:00 PM |
Check Out: | 12:00 PM (noon) |
Country: | United States |
City: | Burlingame |
Neighborhood: | Burlingame |
Cancellation: | Strict |


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We value feedback from our clients. Please share your story with us by writing a testimonial.
Always the best
-Bear's Family from St. Petersburg, FL
Pet Name: BearOur dog Bear has been visiting Noah's for more than 10 years. Whether he was there for a check-up, a spa day with a bath and nail trim, or if he was on an extended stay while the family was on vacation, we could always rely on the staff's smiles, courtesy, love and respect. Whenever Bear walked in the door, we were always greeted warmly and everyone remembered his name. Even when he was having his "senior moments", the staff was always helpful in answering our questions and helping to make us all comfortable. Last week, the time came for Bear to leave us and it was the hardest decision we've ever had to make. It was very late at night, but even at that late hour the entire staff was so sweet and so accommodating. And even though it was an awful time in our lives, they made his journey to heaven easier somehow. Bear blessed our lives for 16 1/2 years and we will forever be grateful to Noah's Place for being there for us through it all.
-Maggie from Saint Petersburg, FL
Pet Name: MaggieI had a great experience at VCA Noah's place. The people were nice and friendly and made me feel like they were taking good care of my sick puppy!
From my puppy:
Grr, bark bark, Thanks for making me all better, Grr, bark bark! :) -
Marcus and Dr. Berlin Rock
-Daisy Maxwell from Tampa, FL
Pet Name: DaisyWe really appreciate the time and through explanations. We never feel rushed at Noah's. We drive over from Tampa because this place is so good!
Amazing people
-Hector from Pinellas Park, FL
Pet Name: LUCYOn 4/30/12 as i walked my dog Lucy, we were attacked by a loose dog. As much as i tried to protect her by this much larger dog (120 lbs) she was bit on her chest. We took her to Noah's Place, where not only took and are taking care of her, but they worked with us on payments, since this was an unexpected incident. One word THEY ARE THE BEST!
Jake Loves You Guys
-Jim Wallis from Pinellas Park, FL
Pet Name: JakeYou have been taking care of Jake since he was a puppy. I wouldn't trust anyone else. Everyone there is so kind. You never rush through no matter how busy you are. Most of you even recognize me as "Jake's Dad". Thank you for all of your help. You are the best!!!!!!!!
Spa Days
-Ronnie Beck from St Petersburg, FL
Pet Name: Wiggy AngelI take my 2 pure 100% Mixed Breeds - Wiggy & Angel - to Noah's for Spa Days to get baths, nail trimmings and ear cleanings. I drop off dirty stinkers in the morning and pick up brand new cleaned dogs in the afternoon. Their coats are so shiny and the girls smell so much better when I get them. They have a good day out at the spa and seem to enjoy the full treatment. They obviously like the staff and honestly seem to happy to have been there.
Always caring
-Hector F from Pinellas park, FLCame with my dog Lucy tonite, as she was attacked by an unleashed dog, which she suffered two (2) puncture wounds on her chest. Luckily not life threatening. They were sweet and worked with us on a payment plan, since we had just payed our rent. THEY ARE THE BEST!
Happy to have found you
-Carolyn Nizny from St Pete, FL
Pet Name: BauerWe have 2 Boxers. Anyone familiar with the breed knows that they can be challenging health-wise. Our boy, Bauer, had been diagnosed with a Mast cell tumor on his left paw and was given a very grim prognosis. We were told to amputate his left leg or to put him down by the vets we took him to. Needless to say we were very trepidatious to see another vet. Upon meeting Patty and Dr Berlin, we knew we were in good hands. Doing one simple-inexpensive!!-test, we found out that cancer wasn't the problem. Due to the overzealous salesmanship at the other offices, we almost put our dog through unnecessary chemotherapy. My mind boggles when thinking of the unscrupulous nature of some veterinary professionals operating in the area. We found everyone at Noah's more than accommodating and helpful. We will continue to entrust them with the health and well-being of all our pets from now on.
Animal friendly
-Kate C. from St. Petersburg, FL
Pet Name: JakeI brought my dog in with a neck muscle strain. Jenny W. the tech was very nice and friendly not to mention great with Jake. Jenny took the time to explain everything before and after the vet saw us. Our Vet Erin S. who saw us was also very nice and outgoing. Took her time and was very gentle with my sick baby. I recommend Noah place to anyone that has an sick animal. With all that special care Jake is on the road to a full recovery.
-John from st. pete, FL
Pet Name: TUEI MUST SAY THAT THE STAFF AT VCA NOAHS ARE THE MOST CARING PEOPLE I HAVE EVER MET AT ANY BUISNESS. THEY DON'T TREAT YOU LIKE A NUMBER, THEY TREAT YOU LIKE FAMILY. MOST IMPORTANT THEY TREATED MY BOY TUE LIKE HE WAS ONE OF THERE PETS. TUE ALWAYS SEEMS HAPPY TO GO SEE DR. DESTEFANO & NICHOLE!! RECEPTIONIST,DOCTORS,& NURSES THANK YOU FOR CARING!!!


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Despite bypassing the Midwest League in favor of the hitter-friendly California League, the former third-round pick justified the promotion with a dominant outing in his Blaze debut.
Cingrani allowed one hit and a walk while striking out five batters over six innings in Bakersfield's 5-2 victory over the visiting Visalia Rawhide.
Cincinnati's No. 14 prospect set the side down in order in the first inning, and he struck out consecutive hitters in the second to erase Bobby Borchering's one-out walk. A 1-2-3 third took his bid for a no-no into the fourth, but Chris Owings stroked a one-out single to left field.
Owings' hit was all the Rawhide could muster against the Rice product, who retired the final eight batters he faced before turning matters over to the bullpen.
"Me and [catcher Chris Berset] did a really good job of going inside-outside and hitting spots for the most part," Cingrani told The (Bakersfield) Californian. "We did a good job of mixing pitches, and I thought overall it was just a good effort."
Last season with Billings, Cingrani (1-0) went 3-2 with a 1.75 ERA and 80 strikeouts in 51 1/3 innings. He held his Pioneer League opponents to a .190 batting average and he issued just six free passes in 13 starts.
On Sunday, the Blaze scored two runs in the third and three more in the fourth which proved more than enough to give Cingrani a win in his first start at the new level.
"Cingrani did an excellent job for six innings," Bakersfield manager Ken Griffey Sr. told the newspaper. "One hit. You can't ask for anything better than that today."
Berset was 2-for-2 with a walk and a run out of the No. 9 spot and Travis Mattair slugged a three-run homer, his first longball of the year.
Visalia starter Michael Bolsinger (0-1) gave up five runs -- three earned -- on five hits and a walk while striking out four batters over 4 1/3 innings.
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- Q&A: Pederson looks to stand out in crowd
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What does slept on mean to me? Albums I think that are absolute fire and not many other know about or maybe looked over. They may have had some hype but may have fallen out of peoples minds or never made it in as great albums.
I was listening to my IPOD on came Cool Breeze(Coined the term "Dirty South" on Goodie Mob's Soul Food). He made a classic Album in my eyes "East Points Greatest Hits". When I first bought it I was like **** upon hearing Kurupt's intro "We are going to bust your motherf***king heads open" and it was edited. I thought I bought the edited version. Only to listen more closely Cool Breeze created on of the most grimy hood albums I had ever heard without using one curse word. I suggest you all pick this album up. Some other slept on Albums in my opinion.
N.E.R.D - In Search Of
Witchdoctor - A S.W.A.T. Healin' Ritual
Kurupt - Kuruption , Space Boogie: Smoke Oddessey
AZ - Undeniable
Big L -The Big Picture
Bizzy Bone - Heavens Movie
Celly Cell - Killa Kali
Dayton Family - F.B.I
Devin the Dude - The Dude
Dungeon Family - Even In Darkness
El-P = I'll Sleep When Your Dead
Field Mob - 613: Ashy to Classy
GZA - Liquid Swords
Goodie Mob - Still Standing (CLASSIC)
Nas - God's Son
The Roots - Game Theory , Rising Down , The Tipping Point (Black Thought - Most slept on MC in the game)
Saul Williams - Amethyst Rockstar
Tela - Now Or Never
Jim Crow - Crow's Nest
Im sure there are alot others I cant think of right now. Ill post in threads . Im also sure some of these albums are near and dear to you. Which ones?
Whats your opinion as far as most slept on ALBUMS.


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North America Wants A John Barrowman Concert Tour!
It's time for North America to have a John Barrowman concert! (From his bio on his homepage, www.johnbarrowman.com) "John embarked on his third concert tour in October 2010 to promote his self-titled album "John Barrowman", his third solo CD with Sony following on from 2008's Another Side (which brought John a Gold Disc) and Music Music Music in 2009. He toured the UK and Ireland again in October and November 2011 to promote his CD, The Very Best of John Barrowman, which was released on 5 September 2011. In June 2012, he performed at open-air concerts in Scarborough and Glasgow, and at the Hampton Court Palace Festival." The UK has had John to themselves long enough. Now that we have him on TV in Arrow, let's get him on stage! If we collect enough signatures, we can let concert promoters know he's wanted!
weynde santiago
YES!!!!!! We want John Borrowman.
Please come to virginia John! I love you so much!
Nancy Lion-Storm
John, I love your 2-concert tour collector's dvds and hope you will do a concert in the San Francisco Bay area. Goddess blessings to you and Scott.
Recent signatures
Jessica Haddix
1 week ago -
weynde santiago
1 week ago -
monalisa Runnels
2 weeks ago
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Got mine. Just not sure where they are going yet......
Got mine. Just not sure where they are going yet......
Chris Reynolds...Nashvegas TN
CR Guitar Demos
More guitars than I can afford!
#1 fan of Doug "DA MAN" Sewell!!
I would like one as well. Please message me if there are anymore available. Thanks.
I still have a couple of open orders. If you signed up for the forum truss rod cover, please contact me before Experience. Covers won't be available at the show. Thanks.
Hopeful Sinner Rocked this design!
Fanboy of the Jester (AKA) James (Previously known as 11top)
If I were to get a tattoo, this would be it.
These really turned out great, just got mine! Thanks Shawn and Jon and anyone else involved in the process - great job!
Just got mine today. What a stunningly simple but incredible upgrade!!! Thank you to everyone who made this happen!
Heh...check it out. Under my name, it says "member".
If there is any left, I would love one! Please say there is still one available
SE Singlecut with 59/09's | G&L S-500 | Vox AC15CI
Fantastic design that I supported from the design stage all those months ago alas life got in the way of me doing much of anything for myself these past few months. I'm really hoping there will be at least 1 trc available for me after orders are complete but I would like 2 if possible please Shawn. I really wanted to be part of this so if you can help please let me know. Cheers, Don.
I still have some members who haven't completed their orders. If you pre-ordered a TRC and would like to purchase it, please dromp me a line at firstname.lastname@example.com or 410-643-9970. Any left over covers will be offered up to those who would like them.
2012 Private Stock SC245,'12 Tremonti one-off 2007/13 McCarty Korina,'11 Custom24 Quilted 10Top,'12 DGT w/BK Miracle Man pups,'12 Studio w/BK Cold Sweat,'07 Navarro w/BK Cold Sweat pups,'12, EVH 5150 Half stack, Randall Half Stack, other fiddles; Mayones, Suhr, Skervesen, Gibson, Fender, Charvel, Jackson, ESP, Dean, EVH, Taylor, GJ2 & Spawn
Work won't let me have any visible tats....still thinking seriously about getting this thing done! Where is the issue!
I also have an extra that is up for grabs. PM me.
+ '01 Custom 24 + '11 DGT Standard (Mr. Clean) + '09 SE One + Super Dallas + Stealth 2x12+
Alright folks, the extra truss rod covers are up from grabs. please email me your name, shipping address, credit card info and quantity ordered.
Hey Shawn do they fit SE models?
2007 Korina McCarty Brazilian
S2 Custom 24
SE Bernie Marsden
SE Custom Semi-Hollow Body


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"The Amish know how to make a delicious pancake. This is probably the lightest, fluffiest pancake I've ever eaten, and it didn't require beating the egg whites. The recipe really does call for a tablespoon of vanilla (I thought it was a typo too). These are so simple there's no excuse to use pancake mix again. You can make them with or..."
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Where is Arkansas showing improvement after two weeks? Chaney: "The values of playing tough. We continue to develop on that."
All this talk of physicality coming out of @bretbielema practices is giving the Razorback Nation some attitude.
OC Jim Chaney said Arkansas spent a lot of time in meetings addressing mistakes from Saturday. Included bunch of pre-snap issues.
Arkansas OC Jim Chaney addressing the media: We modified the snap count & simplified things, so not as many pre-snap penalties.
Ark OC Jim Chaney:We're trying to get into heavy personnel and hit people, trying to establish some toughness and a run game
Chaney said there was inconsistency from the QBs during the scrimmage. "They all made their mistakes and they all did some good things."
Ark WR Demetrius Wilson, who landed hard on his shoulder/helmet after a catch on 2nd play of scrimmage last Sat., was able to return today
Here's the recap from UA:
FAYETTEVILLE, Ark. – The University of Arkansas football team continued spring practice Tuesday afternoon inside Walker Pavilion.
After practice offensive coordinator and quarterbacks coach Jim Chaney spoke with the media about how today's practice went.
"We spent a lot of time in meetings on Saturday after the scrimmage to address some minor issues," Coach Chaney said. "We had a good day today so I think we fixed those things."
Coach Chaney also commented on the overall effort on the practice field.
"The kids are playing hard," Coach Chaney said. "I can't say enough about their attitude. They have been working hard and it's been exciting to watch them grow and continue to develop."
Practice continues this week with workouts scheduled for Thursday and Saturday. Arkansas' spring practices culminate in the Red-White Spring Game, sponsored by Cox, on April 20 at 2 p.m. inside Donald W. Reynolds Razorbacks Stadium. Admission to the game is free.


text:
Cooks Illustrated hits a new low!
They now have an iPad digital dubscription to read their magazine, but unlike BA, MS, F&W and Everyday Food, they are charging an extra 19.99 even if you are a print subscriber or if you are an online subscriber to their site. I feel the no-ad excuse has gone a bit far here.
Just to add more info to the ci thread, I am a subscriber to their website. They have recently upgraded the site, so they say, but I cannot log on. My account info says I have no paid membership even though I renewed in March. I am really mad, and am on hold with their cust service. The website was poorly designed before and now it is unusable.
re: monavano
yes, I have the site bookmarked on my computer. Along the top it says I am logged in but it won't let me see the recipes. It is the new update to their site that is causing it. You would think with all the young comp sci grads looking for a job they would be able to hire someone who could design a decent site.
re: shermybeagle
I'm having the same issue. And cannot get through to customer service - I get a message saying they are too overwhelmed to take my call and to try again later.
I pay for both the CI and Editor's Choice but it is frustrating when you can't view a recipe under the ATK heading. For the first time in years, I'm considering cancelling the subscriptions. But all this is moot because I can't contact them to cancel!
re: Pedr0
Pedro - some ideas in this other Cooks Illustrated thread:
In particular, my post telling people how to get through to them:
re: nastia
What mcf said. Just tell your CC company to decline the charge. They have NO right to continue to charge your credit card if you've attempted to stop the subscription. It really is as easy as that.
And write the company (as has been noted with addresses above) and tell them if they continue to attempt to charge your card for a subscription you no longer want, you will report them to the Attorney General of MA (not that she'll do anything, as she's a complete waste of space, IMO), but telling them that you're going to report them should shake them into stopping your subscription, as you've requested.
re: shermybeagle
Same here. I paid the $35 subscription renewal less than 30 days ago in October and no longer have access. I was also denied access to the Editor's Choice part of the site before being fully locked out of my subscription a week ago. Have called end emailed customer service to no response. Very, very irritating right before Thanksgiving.
What's worse is the aforementioned cooksillustrated.com site has been "redesigned" with the expressed purpose of getting CI subscribers to also pay for ATK or Cook's Country by polluting search results with recipes from the other sites.
To say that Kimball & Co. have sunk to a new low with all this is an understatement.
re: Pedr0
I have a Cook's Illustrated online subscription, and I'm glad that it's still working for me.
I agree that it's irritating that search results on the Cook's Illustrated site also return results from America's Test Kitchen, Cook's Country and Cookbook Collection... but I discovered you can deselect those other sites if you want.
re: drongo
> but I discovered you can deselect those other sites if you want.
Yes, you can. And you have to keep doing it because the site doesn't remember your preferences.
I had a partial years' subscription and they offered me a prorated deal for the rest of the sites through the end of the year, so I took it. Already I'm finding that the Cooks Country recipes are not quite up to the high standard of CI. I've already discovered lots of shortcuts (like using pre-made pie dough) and imprecisely written recipes. I've cooked several CC recipes already and the results have been as you would have expected.
Mr Taster
It has indeed. I never thought very much of the magazine anyway. It is like the Hilton Corporation to charge for an internet connection. The Hilton I stayed at over a week ago was charging $10.95 per day. We checked out and stayed at another place. They are trying to gouge you for every penny they can get. It is not just CI or Hiltons. You have to read the fine print all of the time.
I am a longtime subscriber to the print edition of CI. Due to the various screwups they created with the on-line subscription, it was tried for one year, never worked and I will never bother with any of their other products, on-line or off.
CI is not alone. Many, many, magazines and other print media use third parties to handly subscriptions and billing. In my experience they are uniformly just short of crooked and equally likely to be screwed up. Lately, we have used Amazon for subscriptions. They do their usual, hyper-efficient, job of accepting, tracking, reminding, and managing print subscriptions.
If I had to name one major objection to the CI methodology, it is that the focus on time tends to force a lot of what they do to the detriment, IMO, of many recipes. I tend to take all CI recipes as interesting input, possible methodologies, and never assume that something is "the best" because they say so. As it happens, I have the same opinion of much of Kenji's work. Maybe my attitude is only a reflection of being retired and able to spend whatever time it takes to make something or maybe that most of my hobbies involve painstaking and/or patient efforts.
This is a new one for me; I have never subscribed (i.e. paid any money) to CI or ATK, though I guess at some point I visited their website for something, and gave them my email address. I (think) I've received "newsletters" via email that I never read. Now I am getting "collection notices" that my account is overdue. Anyone else see something like this? I worry they may have slimed me by putting some small print that they'll send me newsletters that I will eventually have to pay for.
I have seen no mention of the most important fact of all. The Christopher Kimball empire is paid big big $$$$$ by every public TV station that airs his money grubbing shows. Our tax dollars and donations flow directly to him in large amounts because it is a very expensive series of shows for local PTV stations to purchase. Mr Kimball should be PAYING PTV stations to air his endless infomercials promoting his products. I will quit complaining about it when all support of public TV is stopped.
I have defended this company over and over, and I am embarrassed about it. I love the recipes, I actually enjoy Christopher Kimball. I think the content is worth the money, but the way they go about it is just bad in every way. The nickel and dimeing has gone way too far. The final straw for me was Cooks Country now putting old CI recipes in their current magazines as "NEW CONTENT". Not being able to read the magazine on my ipad did not surprise me either. I don't see how they think all of this penny pinching is less annoying than ads. Please stop. I want to love you, but I am just fed up.
re: tommy
I woud expect CI to cover the development. If other nonprofits (CR) can do it without added expense, then the model is there that works. The development of a mobil app in itself is not a huge expense. Heck, just look at the App Store or the Android Marketplace. There is nothing out there that cost a lot, and most are free. The onlyreal expense is the uploading of data to their DB, which I suspect they were already doing.
re: mangiare24
Evern well established publication are getting squeezed today. Gourmet is gone and I suspect it's subsciber base was bigger than either of these. The fact is, people are moving away from print media. If a publisher wants to attract and keep subcribers in a digital format, as a seperate value added product. He is going to have to do more than just copy his print version up.
re: mike0989
People are moving away from print media, true. That is exactly why we will all be paying for apps, web site usage, etc. in the near fiture.
As for the CI app, I have not seen it but I would venture to think it does more than just copy the print version. For example, it may have a searchabel recipe data base.
Ha! This doesn't surprise me. I used to subscribe for several years and I always thought it was total BS that I had to pay extra for online access to the exact same stuff they had in print, only digitized.
I know it's a pretty polarizing publication, and many, many, many folks have overwhelmingly positive experiences with their recipes, but I finally stopped subscribing because it seemed like every recipe I tried was average at best and bad at worst. Kimball hates spicy? Well, that explains why a lot of their stabs at Asian and Indian food are so boring.
I also hate their schtick that accompanies almost every recipe and tends to read like this: Here's recipe A. It's a common recipe, but NO ONE ever cooks it right. EVER! Thus, we have to rescue it through intense testing and then show all of you subscribers that there is only one way to do it right and only we can show you that way. Oh, and in about two years, we'll probably revisit the same recipe (or one very similar) and show you that there is now another way, a better way, in fact, THE ONLY WAY to correctly prepare said recipe. Please...spare me.
It's been years since I had a subscription and the dozen or so fails are a distant memory, so I can't name specific recipes. I did find a few keepers, including a roast turkey dish that was our family's go-to at Thanksgiving for years. However, as a whole, I found their recipes underwhelming, and the often numerous additional steps they include to supposedly perfect a recipe usually were far more trouble than they were worth, and often made the dish worse than other recipes I had for the same dish.
re: The Big Crunch
Very good point about their "schtick", Big Crunch!
Often I find they'll re-invent some popular dish and come up with something that I generally find to be good -- but TOTALLY different from the original (particularly when the original is from the cuisine of some other country).
re: The Big Crunch
"Kimball hates spicy? Well, that explains why a lot of their stabs at Asian and Indian food are so boring."
Do they complain about the over all flavor level is low, or that it just isn't hot enough? Any self proclaimed 'chilehead' who can't up the heat level of ATK recipe on their own is just poser.-
re: paulj
I think I may be a former chilihead...in my twenties, I had a mouth of asbestos, but as I inch towards forty I no longer have that tolerance :(
But it's not just about the heat level. I do a lot of Indian cooking, and whenever they would take a stab at something Indian, I would usually try it and I always felt the the depth of flavors was a bit low. That's not because it wasn't hot enough (it's a terrible over-generalization when I hear people say all Indian food is spicy hot) but because they didn't use enough spice or the right blend. I felt the same way about a lot of their Asian dishes, which I often felt needed more ginger and garlic. If it's true that Kimball has problem with "hot spicy", my guess is that he may also have some aversion to some "strongly spiced" dishes, even if they have a low heat level. The only reason I say that is because I've noticed a similar aversion in many other people I've met and talked to about food.
re: sr44
I am trying my best to understand your position. It costs CI money to produce their magazine and as a subscriber you pay for that product. It costs CI additional money to produce and maintain a website. Why would you feel you have a right to receive that additional product for free?
re: angelsmom
You have a good point but if you take a closer look at my response (check the upper right hand corner) you can see my question was for sr44 because they were stating there should not be "layer upon layer of fees".
As stated, I was just trying to understand their position. Thanks for your response though!
re: Fowler
I think it depends on what you think the product is. If you think it's the TV show, the magazine and offshoots, and the website(s), then you don't have a problem paying for each separately. However, I think the product is the recipes, and I don't want to pay for one multiple times.
re: The Big Crunch
Yep. The attitude just irritates, I kind of have to read through it to get to the actual recipe. I find their recipes reliable, but not the end-all/be-all that they're made to be.
Kimball's aversion to spicy explains a lot--I don't even think of preparing CI's version of Asian/Indian dishes--you can look at the recipes and tell they're missing basic parts of the flavor profiles. For that matter, CI's version of a "Greek Salad" had little to do with the salad you actually see in Greece.
re: urbavore
I have their Indian Curry, from the 2001-2011 compilation, in front of me. I don't see what 'basic part of the flavor profile' is missing. Adjusting for the amount of meat it is remarkably close to 'lamb with spinach' in Madhu Jaffrey's An Invitation to Indian Cooking.
Same goes for the other 4 Indian style dishes in that volume.
re: tommy
Mine do! Cucumbers, tomatoes, onion, olives, olive oil, lemon or vinegar and oregano. There are variations of this throughout the Meditteranean. What they don't have is lettuce because lettuce bolts in hot places in the summer. Lettuce also can't take sitting around in dressing, while cucumbers, tomatoes and onions all meld together.
Paulj, don't have the CIs in front of me. But Indian spice mixes are complex--there's not one blend--making your own curry powder tends to be only the beginning of the process. It's idiosyncratic, too, people are expected to have their own quirks. It's not codified the way, say, French cooking can be.
re: The Big Crunch
Oh you're so spot-on!
Let's pencil-whip this sorry excuse for a recipe that nobody has really done properly even though it's one of the most universally-loved dishess in the world until it's so convoluted only the truly unindoctrinated will go through the seventy extra steps it takes to do our version!
If the content is the same for both the print and online version, I agree it is a bit much. If it is different, then it's up to you if there is or isn't additional $20 value there. I subscribe to Plein Air magazine and there are differences between online edition and the print. This includes print content and videos. For me, it worth the additional fee. As to CI, I'm not a big fan of them. I question a lot of their recipes and testing.
re: Fowler
An example would be their cutting board test. My Dad is a subscriber and I glance at his issues when I visit. In their latest test they indicated they were revising their recommendation of bamboo cutting boards because reader reporting issues with them warping. Hey no kidding. Anybody who has shopped for hardwood flooring could have told them that. They then went on to make a generalization about end grain boards not holding up well. Sorry, but got ask what you are testing. I have an end grain board I've been using for over 30 years. On the online tv guide I noted they we're going to have a taste comparison on BBQ sauce. Excuse me. We have several threads going on in other boards about which BBQ sauce is best and you are going to presume to pick one. That was reason enough to skip that episode.
re: mike0989
Well, had you watched that episode you would have gotten a good laugh. When they had Kimball taste the BBQ sauces, there was one he absolutely hated. Said it was too spicy (see comments above regarding that). Well, the one he hated was their homemade sauce! I was actually impressed that they were willing to show that.
I love Cook's Illustrated, but stopped all purchases from them due to their consumer-unfriendly marketing and promotion. Several years ago I requested they stop all "automatic" cookbook sales and shipments to me regardless of whether or not I returned their postcard announcement in a timely fashion. I spent dozens of hours calling, returning books at my own expense, and sending certified letters demanding that the auto-shipments stop. I was eventually successful until I make the mistake of ordering a book online, and the process began again. After that I learned two interesting things: some of their sales and book promotions were, at that time, outsourced so I was no longer dealing with anyone associated with Kimball's organization; and most importantly, ccing the Consumer Protection Agency, the Federal Trade Commission or other consumer organization on all correspondence will bring an instant halt to these types of problems. Surprisingly, even after my complaints to the Consumer Protection Agency, books kept coming; Cook's Illustrated refused to send me postage paid return labels; I refused to pay for either the book or the postage and threatened further action through the CPA. I ended up with several free books that year! They are cutting off their noses to spite their faces.
re: l.a. lloyd
If they send you something you never requested, it's a gift from them. Federal regulations state so. A previous thread notes the info re: the federal regs:
Hmmm...old link from dockhl - had to go searching for it - here's a PDF - bottom of the first page, top of the second page:
3009. Mailing of unordered merchandise
(a) Except for (1) free samples clearly and conspicuously marked as such, and (2) merchandise mailed by a charitable organization soliciting contributions, the mailing of unordered merchandise or of communications prohibited by subsection (c) of this section constitutes an unfair method of competition and an unfair trade practice in violation of section 45(a)(1) of title 15.(b) Any merchandise mailed in violation of subsection (a) of this section, or within the exceptions contained therein, may be treated as a gift by the recipient, who shall have the right to retain, use, discard, or dispose of it in any manner he sees fit without any obligation whatsoever to the sender. All such merchandise shall have attached to it a clear and conspicuous statement informing the recipient that he may treat the merchandise as a gift to him and has the right to retain, use, discard, or dispose of it in any manner he sees fit without any obligation whatsoever to the sender.
(c) No mailer of any merchandise mailed in violation of subsection (a) of this section, or
within the exceptions contained therein, shall mail to any recipient of such merchandise a bill
for such merchandise or any dunning communications.(d) For the purposes of this section, ''unordered merchandise'' means merchandise
mailed without the prior expressed request or consent of the recipient. -
re: l.a. lloyd
You may find, if you read CI's small print, that by ordering or subscribing you consent to automatic renewals and mailing of future books, and the billing of your credit card for same.
However, as a career letter carrier, I can assure you that as long as you do not open the package, you do not need to pay return postage. Merely draw a line through your address and write "REFUSED" on the front of the package and return it to your mail carrier or the post office. Best to use a magic marker so it's obvious. It also helps to obscure the bar code on the address label completely with a magic marker, though that's not essential. That's because if it is just dumped into the mailstream, if the machines can read a bar code they will route the piece accordingly - right back to you. If there's just a narrow pen line saying refused, the clerks and carrier might miss it and redeliver to you.
I subscribe to National Geographic. I get their iPad edition for free as a result. More typical CI behavior....
re: jmckee
Another good ad-free comparator is Consumer Reports, which offers print subscribers free access to the iPad version. See http://paidcontent.org/2011/12/01/419...
If Consumer Reports were to follow CI's approach they'd be forced to write a nasty article about their own shoddy business practices... which would be kinda embarrassing.
re: drongo
Consumer Reports has been around since 1936 and has a much larger circulation due to its much broader readership base (and therefore income) than that of CI (published 1980-1989 and then relaunched in 1993-present). You really can't compare.
I am not a CI fan and have only bought 1 copy in my life from which I did not make one recipe. I do like the show just because I like watching people cook. I have no real interest in Mr. Kimball and his enterprise other than what I have stated. I just think that we should be fair when comparing CI to other, much more established magazines.
CI accepts no advertisement and is published by CK's publishing company, Boston Common Press. They have to make money somehow. Charging for an app is one of the ways. The other magazines you cite have plenty of ads and HUGE publishing conglomerates with a lot of money behind them.-
re: angelsmom
If other publications who rely on ads have ads in their digital subscription to cover the costs associated with providing that content in that manner, wouldn't it be reasonable to assume that a non-ad model like CI would pass those costs onto the subscriber? That was rhetorical.
I don't mind their a la carte style of membership fees. It's just a different business model than most places use. This charge just seems to be part of that model.
I also don't mind their insistence that the way they do things is the best, the ONLY good way. You can just ignore that. Are softer cookies the best kind? Not necessarily, despite what CI claims. But if you skip over the grandstanding, there's useful info about how to make cookies soft when you want to go that route.
I do mind the difficulties members have had in cancelling their membership.
I do mind that CI has threatened litigation over bloggers and others posting recipes explicitly using a CI recipe as influence (which is totally legal, BTW).
I do mind that their product reviews fail to take major aspects of a product's use into consideration and fail to mention that at all (though they're okay-ish, i guess, if you consider their reviews as aimed squarely at un-accomplished cooks).
Also, I've gotten the impression that some of CI's best ideas and innovations were the work of Kenjii Alt Lopez. He is now publishing over at SeriousEats.com, and you can read that for free. He lacks the smarminess and seething superiority of Kimball and just puts his techniques out there for anyone who might enjoy em. The navigation on that site isn't too great, but otherwise I recommend it highly.
re: linus
"do you have any evidence "some of ci's best ideas and innovations were the work of kenjii lopez-alt"?"
It's history. ATK has even invited him back to show off some of his innovations.
"could you provide examples of kimball acting "smarmy" and with "seething superiority"?"
Have you watched the show? ;-)
re: linus
"do you have any evidence "some of ci's best ideas and innovations were the work of kenjii lopez-alt"?"
It's a fact that he worked for CI's recipe development. Who came up with what exactly is a matter of speculation, with a few exceptions. Lopez himself claims that he developed the vodka pie crust recipe, which may well be the single best idea they've had. And seeing as he's still on good terms with CI (or at least appears to be), I'm inclined to believe him.Also if you read his articles on the site, you'll find that he has continued to advance some of the better ideas that CI came out with - their pizza method, for example - and does so in such a way and with such insight that it strikes me that he was the driver of those methods in the first place. I'm admittedly speculating about who came up with what - I'm not an insider and don't personally know. But his work over at seriouseats marks him, in my eyes, as an innovative, talented, and technically-minded cook - the kind of guy who would have made a lot of the better contributions at CI.
"could you provide examples of kimball acting "smarmy" and with "seething superiority"?"
It's a subjective thing. Watch him on America's Test Kitchen. If you don't see it, then you don't see it. Again, Kimball's personality on its own is not a deal breaker for me, but I must admit I don't like the guy much.-
re: cowboyardee
i guess i just don't understand this random speculation. surely, lopez-alt came up with a bunch of good ideas at CI and ATK( and elsewhere. he's a talented cat). just as surely, other folks who work or worked at CI and ATK did, too.
unless we know who did what, like your pie crust example, speculating or implying all the best ideas on ATK or in CI came from one person strikes me as silly.
also, reading criticisms about kimball here on chowhound, i'm always struck by words people use and their inability to serve up any examples to prove their descriptions or demonstrate they know what the words they are using mean.me, and i'm just speculating here, i think the vast majority of criticisms here of kimball spur from two things: 1) his column on page 3 of CI, and 2) his bow tie.
re: linus
"speculating or implying all the best ideas on ATK or in CI came from one person strikes me as silly."
If you really want to pick apart words, I didn't say 'all' the best ideas came from Lopez. I said 'some' of the best ideas came from Lopez. And if you take his word for it that he developed the vodka crust recipe, then I wasn't really speculating. That's beside the point anyway. Mainly I was just trying to steer people over to his articles on seriouseats because i think they're worthwhile reading, especially for people who might like the CI-style technique-forward experimental cooking articles.As for Kimball:
I admit that it's possible that I've judged him too harshly based on too little information. I don't think his bow tie figures in to it, at least.Here's what does figure into it -
It's true that his column in CI probably doesn't do him a lot of favors in terms of public perception. He comes off as extremely opinionated and very staunch in his opinions. OTOH, I actually kind of admire that in a person sometimes.More damaging, his exaggerated on-air rejection of and disgust at non-ATK-approved cooking methods can border on obnoxious - these are methods used and sometimes preferred by some of the people watching his show. Explaining why you like one method best is fine, but there's no need for all the 'yechhh's. Now, even that could simply be a TV conceit, not really a reflection of his personality. I'd be very willing to forgive it as just a kind of eccentricity if I liked the guy otherwise.
But then there's the big problem. He runs a company whose billing practices fall somewhere between shady and deeply unethical. This kind of colors the things I mentioned above - once you start seeing the guy as a corporate scumbag, it's easy to retroactively see his other personality foibles as evidence of scumbag-dom.
Is this entirely fair? I don't know. Maybe he's actually a likable and harmless kind of fella who spends his time on a beach somewhere, having nothing to do with the company until ATK needs him to show up on air and spit out someone else's idea of German potato salad. Buck has to stop somewhere though, right?
re: cowboyardee
i don't find him "extremely opinionated" or "very staunch." he seems to state his opinions pretty calmly, to me.
i can't recall him having an "exaggerated on-air rejection...and disgust at non - ATK approved cooking methods."
at the beginning of the show, he trots out some questionable looking examples of the dish they are going to cook. he doesn't, to my recollection, talk about the method achieved to get this "bad example," but about the poor final result.
i will admit this kind of open is not my favourite part of the show.
i will also admit he may be a jerk, and some people don't like the way he acts on t.v. i was just asking for some examples.as far as his billing practices go, i've never had a problem.
re: linus
"i don't find him "extremely opinionated" or "very staunch." he seems to state his opinions pretty calmly, to me."
You were the first one who said people disliked him because of his editor's column. Well, what do you think people dislike about his column if it's not his staunch point of view?'i can't recall him having an "exaggerated on-air rejection...and disgust at non - ATK approved cooking methods."'
He might have done it more in the earlier seasons of ATK. I haven't watched much of the later seasons to compare. I can't quote you an episode number off the top of my head or something like that, at any rate."as far as his billing practices go, i've never had a problem."
Bet you've never tried to cancel your membership though, eh?
re: cowboyardee
The vodka pie crust recipe was originally published in CI in the December 2007 issue--the author of the first-person article is J. Kenji Alt. I assume "Lopez" got added later. In the same issue, he's also the author of an apple-cranberry pie recipe and the "Kitchen Notes" column--which features a neat cheap balsamic vinegar reduction that emulates the pricier stuff.
re: urbavore
Yes, if you want to track innovations, the magazine with first-person articles is the place to go. On the TV show, they usually use 'we tried ... we found that ...'
I have a few old copies. In 1997 familiar names include Adam Ried, Mark Bittman, John Willoughby, Jack Bishop. In 2003 I see Bridget Lancaster, Erin McMurrer and Julia Collin.
re: cowboyardee
Wow, I've been a Kenjii fan for some time, and never realized the CI connection. Thanks! Kenjii does some of the coolest stuff, one of my favorites being trying the entire In N Out menu- including the "secret" items.
CI lost me when they wouldn't include on-line content with a magazine subscription. I hope they make a fortune, but none of it will be coming from me.
Saveur also does not give you a free digital edition if you are print subscriber. I'm not at all surprised the money grubbing CI/ATK doesn't.
No surprise there - Christopher Kimball and his company make no secret of being out for every nickel they can squeeze. It's their business model. It's up to us to decide if it's worth it. For me it isn't.
re: sandylc
I like to go to grocery stores that cater to various ethnic tastes. I see things I wouldn't eat or don't like but I keep it to myself. If pressed, I'd say I didn't care for X, but I wouldn't make a disgusted face or noise, or otherwise show any sign of personal distaste because I think it's rude and don't wish to insult anybody's personal preferences. Not that I havent' done it, but I do try my best not to.
re: JuniorBalloon
I keep hearing about poor subscription handling problems but I've subscribed and unsubscribed from their products a handfull of times over the years with absolutely no problems.
I don't care if he charges for everything he can. It's his business, as has been pointed out. And as has been said, if you don't like it, don't buy it. It's pretty simple.
To me, CK is just a CH whipping boy. Much like Guy Fieri. I get that people don't like some people's on screen persona. But what I don't get is why people keep tuning in and then complaining. There's plenty of shows on TV that have people I don't like. So guess what??
re: Davwud
"To me, CK is just a CH whipping boy. Much like Guy Fieri. I get that people don't like some people's on screen persona. But what I don't get is why people keep tuning in and then complaining. There's plenty of shows on TV that have people I don't like. So guess what??"
Nicely said.
re: John Francis
My problem is that what he offers is confusing. At one time I had the CI print subscription as well as online subscriptions to both CI and ATK. But with my online subscriptions I kept running into pages that were inaccessible without some ADDITIONAL subscription or other. In the end, I gave up (I still get the printed magazine but none of the online).
re: rasputina
I am less enamored of ATK TV show as time goes by. While I have gotten a few excellent recipes from them that are a part of my permanent collection, more and more lately I haven't been interested in what they're doing. They also have had many preconceived notions about how dishes should absolutely be; usually I disagree to some extent with these ideas. They have gone on and on and on over the years about how cookies, of course, should always be soft. Then they arrogantly march along with this superior presumption regarding something that is very subjective. It doesn't help, of course, that I like my cookies crisp!!!!!
re: sandylc
This is my beef with them--I think they invent some problems just to have an excuse to jump through various hoops. I remember a brownie recipe where the walnuts were sprinkled on top because they were too soft if baked in the batter. Um, well, I always liked the softer walnut texture inside a brownie and I want my nuts inside. They'll also dismiss some old-fashioned fixes as too much work, but then come up with their own labor-intensive extra steps.
That said, I do find most of their recipes reliable, but Maida Heatter's been my go-to expert for cookies for ages.
re: zabriskiepoint
That's so funny--I think of them as New England, old people test kitchen. As someone who is not even young anymore (early 40s) and has lived all my life in a West Coast city, their recipe choices (recently--Swiss steak! Or those old school Italian-American dishes people in the NE, and nowhere else, made in the 60s) are so often baffling to me.
re: cowboyardee
is one that proports to be from CI. I recall them recommending chalah bread, and oven drying it, rather than letting it stale naturally. I don't see anything wrong with it, even though my preferred pudding is drier, with a Mexican twist.
re: sandylc
I just got from the library their 10 year collection of recipes. As many of the cookie recipes were titled 'thin and crispy ...' as 'thick and chewy ....'.
I sense that many of the complaints about their recipes and methods result from focusing on a few recipes where people have firm ideas to the contrary. But I don't think selective disagreements should obscure the overall usefulness of their methods.
I rarely follow any of their recipes in detail, but I have gotten a number of useful ideas from them. One thing that I especially like is that they explain why they choose a particular method or ingredient. The explanations are fullest in the magazine articles.
I think this model for charging extra for the digital version will be changing soon. I think that it's just got to sort itself out, and most will follow with the free digital version.
Arizona Highways is now available digitally. I would read that before I read the hard copy. But my husband loves the hard copy, so we get that, and consequently I never read it..