text:
The present invention provides improved compositions for coating of potato strip products having an as is solids content comprising at least 40% by weight of a hydrolyzed starch characterized by a DE of from 0.2 to 0.8.
1. A process for preparing a frozen potato product with a film-like coating on the outer surface, which comprises:
cutting raw potatoes;
blanching the raw potatoes;
partially drying the blanched potatoes;
coating the partially dried potatoes with an aqueous starch slurry having an as is solids content comprising at least 40% by weight of a hydrolyzed starch characterized by a DE of from 0.2 to 0.8;
parfrying the coated potatoes in hot oil; and
freezing parfried the potatoes.
2. The process of claim 1 wherein the aqueous starch slurry is characterized by an as is solids content of at least 50% by weight of said hydrolyzed starch.
3. The process of claim 1 wherein said hydrolyzed starch is characterized by a DE of from 0.3 to 0.5.
4. The process of claim 1 wherein the hydrolyzed starch is selected from the group consisting of corn and potato starches.
5. The process of claim 1 wherein the aqueous starch slurry further comprises a crosslinked starch.
6. The process of claim 1 wherein rice flour is present in the aqueous starch slurry at from 15% to 20% by weight.
7. A coated potato product produced according to the method of claim 1.
8. A fried potato product having a coating comprising an as is solids content of at least 40% by weight of a hydrolyzed starch characterized by a DE of from 0.2 to 0.8.
The present invention relates generally to coated potato products and formulations for coating potato products such as frozen french fries.
Methods for preparing and applying coatings to the outer surfaces of frozen potato products are well known in the art. Murray et al. U.S. Pat. No. 3,597,227 disclose a process in which raw potato strips are coated in a hot aqueous solution of modified gelatinized amylose derived from corn or potato starch. The process is said to produce a finished product which has superior strength and rigidity. Van Patten et al., U.S. Pat. No. 3,751,268 disclose the coating of blanched potato pieces with an ungelatinized unmodified high amylose starch having an amylose content of at least 50 percent. The coated potato strips are deep fat fried during which the starch in the coating is gelatinized.
El-Hag et al. U.S. Pat. No. 4,317,842 discloses the process of dipping blanched potato strips in an aqueous ungelatinized starch slurry to coat the strips, which are next soaked in hot oil to gelatinize the starch in the coating. The strips are then parfried and frozen. The strips may be reheated for consumption by heating in an oven rather than by deep fat frying.
Lenchin et al., WO 85/01188 disclose batters comprising the flour of high amylose corn hybrids for producing microwaveable pre-fried foodstuffs. The use of flours of high amylose corn hybrids is said to provide pre-fried foodstuffs with improved crispness after microwave cooking which otherwise tends to make such products soggy.
Sloan et al., U.S. Pat. Nos. 5,059,435 and 5,141,759 disclose a process for preparing frozen coated potatoes wherein raw potatoes are washed, cut, blanched and partially dehydrated. The cut potatoes are then coated with an aqueous starch slurry comprising 15 to 35% by weight modified ungelatinized potato starch, 2 to 10% by weight modified ungelatinized corn starch, 2 to 10% by weight rice flour and other optional ingredients. The coated potato strips are parfried in oil and then frozen. The frozen strips are prepared for consumption by either finish frying in hot oil, or heating in an oven. The starch coating is said to enhance the holding quality of the ready to consume product and to improve the acceptability of the finished product by increasing the crispness of the outer surface, and helping to maintain the tenderness of the interior of the cut potato. In particular, the potato starch and corn starch are each said to contribute crispness to the coating, and because they are not gelatinized prior to the parfrying step they decrease clumping of the strips during processing. The rice flour is said to provide a desirable tenderness in the finished product.
The Sloan patents teach the use of potato starches which have been modified through known chemical cross-linking processes in order to minimize sticking or clumping of the strips during processing, and coat the potato strips evenly. The Sloan patents disclose as preferred an ungelatinized chemically modified potato starch (K-1010, Penford Corporation, Richland, Wash.) which is crosslinked with phosphorus oxychloride (POCl3) at an effective level of 980 ppm. (This starch is characterized by a Brabender Amylograph viscosity of 50-100 BU ("Brabender units") when measured at a 9% starch solids concentration for 15 minutes at 95� C.) A chemically modified ungelatinized cornstarch said to be preferred for use in conjunction with the above modified potato starch at a slurry concentration of 2 to 10% by weight is said to be Flojel� 60 (National Starch and Chemical Corp., Bridgewater, N.J.) which is said to contribute crispness to the coating and to produce an optimal result when present in the coating slurry at a concentration of between two and ten percent by weight.
Also of interest to the present application are the disclosures of Calder et al., U.S. Pat. No. 5,302,410 and Brusacker et al., U.S. Pat. No. 5,393,552 which relate to the use of hydrolyzed starch products such as dextrins and maltodextrins as components of aqueous enrobing slurries. Specifically, the patents disclose contacting blanched potato strips with an aqueous solution which contains from 3% to 12% by weight of a hydrolyzed starch product characterized by a DE less than 12 and preferably from about 2 to 10. The patents specifically disclose the use of maltodextrins having a DE of 6 and teach against the use of maltodextrins having DE values greater than 12 because such hydrolyzate products promote undesirable browning of the final product. The patents further teach that concentrations of the starch hydrolyzate products greater than 12% are undesirable because "at higher concentrations the surface of the potato strips become slightly tacky upon finish frying which promotes undesirable clumping of the potato strips."
Of further interest to the present invention is the disclosure of Melvej, U.S. Pat. No. 5,431,944 which discloses a dry batter mix for french fries comprising from about 1.5% to about 9% by weight of a leavening agent and from about 5% to about 40% by weight of a starch blend comprising a high amylose starch, a starch, from about 1% to about 8% by weight dextrin wherein the weight percent in the batter mix is inversely related to the weight percent of the leavening agent, and about 0.1% to about 2% of a food gum. The specification teaches that the batter mix preferably includes about 2% to about 6%, by weight of dextrin and that the dextrin "provides a tender bite and in improved mouthfeel to the reconstituted food product." The patent further teaches that " t!he particular amount of dextrin included in the batter mix is inversely related to the amount of leavening agent present in the batter mix. Therefore, as the amount of leavening agent in the batter is increased, the amount of dextrin in the batter mix is decreased, and vice versa. The dextrin mitigates the effects of the leavening agent and provides a more tender crispness. However, if too much dextrin is included in the batter mix, the reconstituted food product has a greasy mouthfeel." (Col. 7, lines 18-30).
Despite the many advances in the french fry coating art there nevertheless remains a need for improved enrobing slurries characterized by improved crispness, holding and flavor properties.
The present invention provides improved aqueous starch enrobing slurries which provide improved flavor, crispness and other physical properties to coated potato products such as french fries. As one aspect of the present invention, starch enrobing slurries have been found that provide various improved properties to the resulting french fries which they are used to encoat. Specifically it has been found that unexpected crispness can be obtained in a french fry coating composition by utilizing at least 40% by weight (on an as is solids basis) of a hydrolyzed starch characterized by a DE of from 0.2 to 0.8. This is particularly surprising in light of the teachings of Calder et al., U.S. Pat. No. 5,302,410 and Brusacker et al., U.S. Pat. No. 5,393,552 which teach that higher concentrations of starch hydrolyzate products such as maltodextrins and dextrins will render the surface of the potato strips slightly tacky upon finish frying and promote undesirable clumping of the potato strips. Similarly, Melvej, U.S. Patent No. 5,431,944 teaches that if too much dextrin is included in the batter mix, the reconstituted food product will have a greasy mouthfeel.
Without being bound to a particular theory of the invention, it is believed that elevated levels of starch hydrolyzate products may be successfully used according to the invention to provide improved crispness, texture and mouthfeel properties by virtue of the particular selection of chain length (molecular weight) of the hydrolyzate products. It has been found that starch hydrolyzate products characterized by a DE between about 0.2 and about 0.8 are characterized by a chain length for a given starch type which makes them particularly suitable for coating the potato strips and providing a crisp product with prolonged holding time and desirable organoleptic properties. It has further been found that hydrolyzate products characterized by DE's less than 0.2 which thus have longer chain lengths than the products of the invention and hydrolyzate products characterized by DE's greater than 0.8 which thus have shorter chain lengths than the products of the invention do not provide such desirable properties when they are present at elevated concentrations such as at 40% solids or higher. It is further contemplated that the improved properties provided by the solids making up the starch enrobing slurries of the invention may also be provided when the solids ingredients making up the slurries are applied to potato products in a non-slurry form such as by dusting.
Specifically, the invention provides improved aqueous starch enrobing slurries for coating the outer surface of a potato product having an as is solids content of at least 40% and preferably at least 50% by weight of a hydrolyzed starch characterized by a DE of from 0.2 to 0.8. "As is solids content" refers to the amount of solids present in typical commercially available potato starch which is not bone dry but typically comprises 12% to 16% water by weight. For the purposes of this invention "as is solids content" refers to a solids content for a starch assuming a water concentration of 14% by weight.
The hydrolyzed starch component of the starch enrobing slurry is preferably characterized by a DE of from about 0.2 to about 0.8. The hydrolyzed starch may be selected from the group including but not limited to hydrolyzed corn, waxy corn, potato, wheat, and tapioca starches with corn and potato starch hydrolyzate products being particularly preferred although hydrolyzed tapioca starches having a DE of 0.19 have been found to be particularly suitable for use according to the invention.
The invention further provides frozen potato products with a film-like coating on the outer surface and processes for their preparation, which processes comprise the steps of: cutting the raw potatoes; blanching the potatoes; partially drying the potatoes; coating the potatoes with an aqueous starch slurry, the starch slurry having an as is solids content comprising at least 40% by weight of a hydrolyzed starch characterized by a DE of from 0.2 to 0.8; parfrying the potatoes in hot oil; and freezing the potatoes.
The invention further provides a process for preparing an aqueous starch enrobing slurry for coating the outer surface of a potato product, which comprises forming an aqueous slurry having an as is solids content comprising at least 40% by weight of a hydrolyzed starch characterized by a DE of from 0.2 to 0.8. All ingredients stated herein are based on dry ingredients as 100%, with 100% to 400%, preferably 120% to 300% water added based upon dry ingredients to make the batter slurry.
Processes for the production of frozen french fries are well known and include the basic steps of preparing raw potatoes by washing, peeling and cutting into appropriately shaped pieces. The resulting potato strips are then blanched according to conventional methods in order to inactivate enzymes in the potato and to leach sugars from the surface of the potato strip. According to one preferred method, the blanched potato strips are treated in a brine solution comprising components such as sodium chloride, dextrose and other ingredients known to the art. After these steps, the potato strips are then subjected to a drying step to reduce the moisture present in the strips.
The strips are then coated with the aqueous starch enrobing slurry of the invention having an as is solids content comprising at least 40% by weight of a hydrolyzed starch characterized by a DE of from 0.2 to 0.8. After blending of the solid ingredients with a desired amount of water to produce the french fry batter, the batter may be applied to coat the cut potato strips at a batter pickup of from about 8% to about 30% with a pickup of from 13% to about 18% being preferred and a coating pickup of about 15% being particularly preferred, (based on coated potato strips weight).
After coating with the coating composition, the potato strips are drained and parfried at a temperature of from about 360� F. to about 390� F. for a time period of from 40 seconds to about 90 seconds. Parfrying serves to gelatinize the starch of the potato strips and of the coating and removes moisture from the inside of the potato strip.
The potato strips are then frozen, packaged and preferably stored at a temperature below 0� F. until they are prepared for final consumption. In order to prepare the potato strips for consumption, they are cooked either by finish frying or by baking in an oven. After such preparation, potato strips prepared according to the invention are characterized by a crisp outer layer, a moist tender interior and improved flavor qualities compared to those prepared with coating compositions comprising corn starch components.
Minor amounts of pregelled potato starches are preferably used in the compositions of the invention to provide viscosity control and suspension of the solids in the batter. Specifically, the aqueous slurry may have an as is solids content of up to about 5% by weight of an unmodified pregelled potato starch for viscosity control. One preferred pregelled potato starch for such use is available commercially as PenPlus� 40 (Penwest Foods Co., Englewood, Colo.) which is preferably incorporated into the batter composition at a solids concentration of 1% to 5% by weight.
The starch enrobing slurry of the invention may also comprise a rice flour component which is preferably present at a solids concentration of from about 10% to about 25% by weight with concentrations of from about 15% to about 20% by weight (as is solids basis) being preferred. Greater concentrations of rice flour tend to make the final coated french fry products too tough while lower concentrations provide products with too little crispness. Rice flours suitable for use with the invention include long grain, medium grain or waxy rice with long grain rice flour being preferred. Long grain rice provides the best results for crispness, because of its higher amylose content in the starch. Use of medium grain rice flour tends to give a tough bite to the batter coating and waxy rice flour provides a hard crunch immediately after frying but the batter coating becomes soft and chewy within ten minutes after frying.
A variety of other flours and starches may optionally be used in producing the coating formulations of the invention including but not limited to potato flour, wheat flour, wheat starch, oat flour, oat starch, tapioca starch, corn flour and corn starch. Such starches may be crosslinked and/or substituted such as by acetylation or other means.
Optional ingredients for use in providing the coating compositions of the invention include microcrystalline cellulose, hydroxypropyl methyl cellulose and gums which are used to provide improved structure and keeping qualities to the coated french fry products. Suitable gums include guar and xanthan gums.
Leavening agents in the form of baking powders may also be incorporated into the compositions of the invention in order to open up the structure of the coating batters upon cooking and release moisture from the french fry products without blowing off the coating layer. Suitable baking powders include sodium bicarbonate plus one or more leavening acids such as those in the group consisting of sodium aluminum phosphate (SALP), sodium aluminum sulfate (SAS), sodium acid pyrophosphate (SAPP), dicalcium phosphate (DCP), and anhydrous monocalcium phosphate (AMCP). The combination of sodium bicarbonate and SALP is preferred because of its bland flavor and slower action. SAPP and DCP give off-flavor in the coating and AMCP reacts too fast during mixing of the batter. Such leavening agents are preferably added at sodium bicarbonate concentrations of about 0.2 to 2.0%.
Additional ingredients include protein components such as sodium caseinate, nonfat dry milk, soy, whey, dried egg whites. Such proteins interact with the carbohydrates in the coating compositions to increase film strength, provide structure, improve crispness and prolong holding of crispness. Milk proteins perform better than egg whites or soy proteins in performing such functions. Other ingredients include carbohydrate components such as methyl cellulose, hydroxypropyl methyl cellulose, microcrystalline cellulose and the like. Still other optional ingredients may also be incorporated into the coating formulations of the invention including salt, flavorings, seasonings and coloring agents such as whey or dextrose. A particularly preferred dextrose product is available commercially as Cantab� (Penwest Foods Co., Englewood, Colo.).
The french fry coating composition is prepared by dry blending of the various solid ingredients. The dry ingredients are then slowly added to an amount of water selected to provide an appropriate viscosity to the coating batter. It has been found that aqueous slurries containing from about 150 parts to about 300 parts by weight water to 100 parts by weight of the solid ingredients are characterized by a preferred viscosity for coating of the potato strips. The enrobing batter is then preferably applied to potato strips at a batter pickup of 13% to 18% by weight. Because the starches remain ungelatinized during the coating process they do not substantially contribute to the viscosity of the solution.
The crispness of the batter coated french fries is determined by several factors including the cook-out of the starch, the moisture balance between the batter coating surface and inside of the fries, the thickness of the coating layer, and the interaction of ingredients in the coating formulation. The coating forms a dry, discontinuous film, which lets the moisture from the inside of the fries escape or vent out, but will not absorb the moisture into the coating layer. Controlling moisture migration is important to maintaining the crispness of the fries under a heat lamp. The coating should preferably be somewhat brittle, which gives a clean bite with minimum toughness. There is a fine balance between all the ingredients in the batter formula to achieve crispness and keeping quality with the method used to process the potato strips contributing to the crispness of the french fries.
Other aspects and advantages of the present invention will be understood upon consideration of the following illustrative and comparative examples.
According to this example, potato strips were prepared according to conventional methods and coated with various starch slurries comprising starch hydrolyzate products (maltodextrins) characterized by different DEs using the ingredients listed in Table 1 below.
Specifically, Russet-Burbank potatoes were peeled, cut into 9/32 inch strips and immersed and blanched in hot water for 4 to 8 minutes at 170-180� F. After blanching, the potato strips were immersed for 30 seconds in an aqueous solution comprising 0.5% SAPP which was held at a temperature of 160-170� F. After removal, the strips were drained and then dried in a conventional dryer at 190� F., for a sufficient length of time to effectuate a 12 to 20 percent water loss.
Starch slurries were then prepared comprising the ingredients listed in Table 1 including water at about 50� F. The water and dry ingredients were placed in a mixing bowl and mixed with a paddle for three minutes at low speed and one minute at medium speed with the batter temperature maintained at below 65� F. The potato strips were then dipped in the starch slurries and held at 65� F. The potato strips were then drained for 60 seconds to remove excess slurry and to achieve a slurry coating pickup of 15%. The strips were then parfried in soy oil for 50 seconds at 385� F. The potato strips were then frozen in a blast freezer for 30 minutes, transferred into plastic bags and kept in the same freezer overnight at approximately 0� F. The frozen samples were reconstituted by frying at 360� F for 2.5 minutes. The resulting french fries were then placed under heat 5 lamps, and evaluated for color, bite, crispness, taste and holding time.
The resulting products were then tested to evaluate their properties including the degree of crispness (1 being the poorest and 6 being the best), and the time period for which they maintained their crispness with the results presented in Table 1. The results of evaluation of those batters show that the starch enrobing slurries produced from potato starch hydrolyzates characterized by DE values greater than 0.8 were characterized by poor crispness, short holding times, fries sticking together and other poor organoleptic properties. In contrast, those batters comprising starch hydrolyzate products characterized by having DEs between 0.2 and 0.8 provided improved crispness, longer heat lamp holding times of 15 or 20 minutes and superior organoleptic properties in the absence of corn starch. In particular, those batters comprising potato starch hydrolyzates with a DE of 0.76 provided significantly improved properties to the french fries to which they were applied compared with those coated with batters having higher DE levels.
TABLE 1__________________________________________________________________________POTATO STARCH HYDROLYZATES (DE 0-6) Percent by weightINGREDIENTS DE of total solids:__________________________________________________________________________Hydrolyzed Potato Starch (Staley, 0.34 57.59StaSlim-143)Hydrolyzed Potato Starch 0.76 57.59Hydrolyzed Potato Starch 1.87 57.59Hydrolyzed Potato Starch (Avebe MD- 4.59 57.596)Crosslinked Potato Starch (900 ppm) 12.75 12.75 12.75 12.75Pregelled crosslinked (213 ppm) Potato 1.52 1.52 1.52 1.52Starch(Penwest, PenPlus-40)Guar Gum Blend 0.11 0.11 0.11 0.11SAPP#28 1.17 1.17 1.17 1.17Soda 0.96 0.96 0.96 0.96Salt 4.79 4.79 4.79 4.79Rice Flour 21.11 21.11 21.11 21.11Total 100 100 100 1.00Crispness at 15 Minutes 5 5.5 4 3__________________________________________________________________________
According to this example, potato strips were prepared and evaluated according to the method of example 1 but wherein corn starch hydrolyzates characterized by a range of DE values were used in the enrobing slurry. The results reported in Table 2 are consistent with those of example 1 in that the best product was that produced with a corn maltodextrin characterized by a DE value of 0.33. Those products produced with comparable batters which differed only with respect to the DE of the corn starch hydrolyzate all had inferior properties compared to those of the invention. Thus, the product comprising a corn hydrolyzate with a DE of 0.08 had unsatisfactory crispness results while those products comprising corn hydrolyzates of DE 1 and higher had unsatisfactory to very poor results.
TABLE 2__________________________________________________________________________CORN STARCH HYDROLYZATES (DE 0-6) RANGE USING CORN STARCHINGREDIENTS DE Percent by weight of total solids:__________________________________________________________________________Hydrolyzed Corn Starch 0.08 56.19Hydrolyzed Corn Starch 0.33 56.19Hydrolyzed Corn Starch (Staley, Star Dri #1) 1 56.19Hydrolyzed Corn Starch (Grain Processing M- 6.27 56.19040)Hydrolyzed Corn Starch (Staley, Star Dri #10) 9.0-10.0 56.19Crosslinked Potato Starch (900 ppm) 12.75 12.75 12.75 12.75 12.75Pregelled crosslinked (213 ppm) Potato Starch 2.92 2.92 2.92 2.92 2.92(Penwest, PenPlus-40)Guar Gum Blend 0.22 0.22 0.22 0.22 0.22SAPP#28 1.17 1.17 1.17 1.17 1.17Soda 0.96 0.96 0.96 0.96 0.96Salt 4.79 4.79 4.79 4.79 4.79Rice Flour 21 21 21 21 21Total 100 100 100 100 100Crispness at 15 Minutes 4 5 3.5 3.5 1.5__________________________________________________________________________
According to this example, potato strips were prepared and evaluated according to the method of example 1 using a preferred hydrolyzed corn product (Sta-Slim 143) characterized by a DE of 0.34 wherein the percent of total solids provided by the corn starch hydrolyzate was varied. The results shown in Table 3 show that good properties tend to occur at starch hydrolyzate solids concentrations of 40% by weight and greater with particularly superior properties occurring at solids concentrations of 60% by weight and greater.
TABLE 3______________________________________CONCENTRATION TESTING OF HYDROLYZED POTATOSTARCH (DE 0.34)INGREDIENT Percent by weight of total solids______________________________________Hydrolyzed Potato 30 40 50 60 70Starch (Staley, Sta-slim143 (DE 0.34))Crosslinked Potato 40 30 20 10 0Starch 800 ppmPregelled crosslinked 1.7 1.7 1.7 1.7 1.7(213 ppm) PotatoStarch (Penwest,PenPlus-40)Maltodextrin DE = 4 2.4 2.4 2.4 2.4 2.4SAPP#28 1.6 1.6 1.6 1.6 1.6Soda 1.3 1.3 1.3 1.3 1.3Salt 4 4 4 4 4Rice Flour 19 19 19 19 19Total 100 100 100 100 100Crispness at 15 Minutes 4 4.5 4.5 5 5.5______________________________________
According to this example, potato strips were prepared and evaluated according to the method of example 1 using a preferred hydrolyzed corn product (Sta-Slim 143) characterized by a DE of 0.34 wherein the batter solids concentration was varied from 30% by weight to 42% by weight. The results shown in Table 4 show that optimum product properties tend to occur at batter solids concentrations of 39% to 42%
TABLE 4__________________________________________________________________________BATTER SOLIDS TESTING OF HYDROLYZED POTATO STARCH (DE = 0.34) Percent by weight of total solidsHydrolyzed Potato Starch (Staley, 54.01 55.6 56.6 57.36 57.88Sta-Slim 143 (DE 0.34))Crosslinked Potato Starch 800 ppm 12.45 12.82 13.04 13.22 13.34Guar Gum 0.02 0.02 0.02 0.02 0.02SAPP#28 1.12 1.15 1.17 1.19 1.2Soda 0.92 0.95 0.97 0.98 0.99Salt 4.61 4.74 4.83 4.89 4.94Rice Flour 20.2 20.78 21.15 21.44 21.63Pregelled crosslinked (213 ppm) 6.67 3.94 2.22 0.9 0Potato Starch(Penwest, PenPlus-40)Total 100 100 100 100 100Batter Solids 30% 33% 36% 39% 42%Crispness at 15 Minutes 4 4 4.5 5 5__________________________________________________________________________
Numerous modifications and variations in the practice of the invention are expected to occur to those skilled in the art upon consideration of the presently preferred embodiments thereof. Consequently, the only limitations which should be placed upon the scope of the invention are those which appear in the appended claims.
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Knights in Action
August 2014
A Place of Encounterby Supreme Knight Carl A. Anderson
The vocation of the Christian family, founded on the sacrament of marriage, is to manifest Christ's love in the world
The Church in the Homeby Supreme Chaplain Archbishop William E. Lori
The world has changed, but the family's vital role of living and passing on the faith has not.
The Icon of Communionby Carl A. Anderson
The family's irreplaceable mission of love is essential to building up the Church and healing society
A Preparation for Loveby Colleen Rouleau
The Church's wisdom helps to prepare young people and engaged couples for happy and holy marriages
The Sacramentality of Marriageby Nicholas J. Healy Jr.
The vocation of Christian marriage is a call to participate in Christ's undying love for his bride, the Church
Healing the Woundsby Shaina Tanguay-Colucci
As the number of children of divorce grows, new pastoral initiatives help to bring mercy and hope
'The Family Fully Alive'by Andrew J. Matt
The Order prepares to launch a yearlong program for families
Our Domestic Churchby Carla Galdo
The fundamental cell of the Church and society, the family lies at the heart of the new evangelization
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The teachings of Karol Wojtyła help us to recover the forgotten truth about what it means to be human


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Killeen Animal Control
3118 Commerce Dr.
Killeen, Tx.
Our Adoptable Pet List
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Our Featured Pet...
Killeen Animal Control is always looking for wonderful volunteers!!
Who We Are
We are Killeen Animal Control,a section of the Killeen Police Department. We are NOT a NO Kill Shelter, Killeen Animal Control is a City Shelter, with a dedicated staff that always trys its best to find wonderful homes for its adoptable animals.
Adopting a friend
Adoptions are same day,on a First come First serve basis. We can not hold/reserve any pet for adoption. Goverment pictured identification is required. Adoptees must be 18 Years or older. We accept Cash, Checks and Visa or Master card. Adoption Fees are $25 ($50 if spayed/neutered).
Adoption hours are Monday-Friday 11 am to 4pm and Saturday noon to 5 pm.Sundays we are CLOSED.
The Shelters Operation hours are Monday-Friday 7am to 4 pm and Saturday from 8 am to 5 pm.Sunday we are CLOSED.
We are closed on city approved holidays.
We offer microchipping for $15 .No appointment neccessary.
To make a cash or check donation to our Medical Vet care acount.***CHECKS MUST BE WRITTEN PAYABLE TO KILLEEN VET CLINIC *** To insure they will go to the right place.
All Donations are very much appreciated and will allow us to treat dogs with major medical conditions such as leg ambutations,broken bones, and lacerations. Most animals are hit by cars and YOUR Donation is making it possible to treat them for their injuries and place them up for adoption.
Donations are always welcome and very much needed these are some examples of donations that are always needed.
Dog&Cat dry&canned Food
Cat Litter
Animal crates of all sizes
Adoption bandanas and ADOPTION VESTS
Cat&dog Toys Towles/Blankets Medical Supplies,such as needles,suringes etc. Capstar Heartworm medication such as heartguard/revolution Flea and tick control such as revolution and frontline etc Bleach Treats/rawhides Office supplies such as copy paper,pens etc.
Come Visit Us!
Killeen Animal control is located on 3118 Commerce right off 38th Street,across from Killeen Highschool.
Killeen Animal Control
3118 Commerce
Killeen, TX 76543
Phone: 254-526-4455
Adoption Hours:Mo-Fr 11-4pm; Sat noon to 5pm , Sunday Closed
Shelters Operation hours Mo-Fr 7am-4pm;sat 8am -5pm Sunday Closed
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Who sleeps in democracy wakes up in dictatorship (2010)
I've read this sentence in a book about human rights and freedom. A warning for the entire human race in this era of injustice and tyranny by a small group of powerful rogues.
by Pepper / Shop
Art Print
Collect your choice of gallery quality Giclée, or fine art prints custom trimmed by hand in a variety of sizes with a white border for framing.
- 10Promote


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Cookin' with The Columns: Blondes have more fun?
Brownies are one of those staples that you can throw together at the last minute when you need a dessert for something. Just a box of mix, a couple of eggs, a little oil and water, and you are good to go. Any teenager can make them. And if you really want to make them fancy, put a scoop of ice cream on the top. This recipe for brownies takes just a little bit more time and effort but they are really good. A little ice cream on top makes them extra special too!
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The company that makes a snack for Costco is recalling the product because of a health concern.
Oregon Freeze Dry said some Kirkland Signature real sliced fruit snacks may be contaminated with salmonella.
The affected products have a "best by date" of February 14, 2015, through March 11, 2015.
The Food and Drug Administration said people who bought the items have been contacted about the recall and that no illnesses have been reported.
Shoppers can bring the snacks to a Costco store for a full refund.
The views expressed are not those of this site, this station or its affiliated companies. By posting your comments you agree to accept our terms of use.blog comments powered by Disqus


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By Crystal Britt - bio | email
STEELE, MO (KFVS) - Tyler Farmer from South Pemiscot High School in Steele might be different from the rest of his teammates, but he's not treated any differently.
In fact, he is becoming quite the super star everywhere he goes.
"We love having him," said South Pemiscot Head Coach James Carlisle.
It's the second year on the team for 17-year-old Tyler Farmer.
"He loves to play basketball," said Terry Haynes-Tyler's Dad.
It's been a good season for the JV, but the varsity has struggled. Instead of broken spirits, it is quite the opposite. It's all thanks to number 33.
"When Tyler's on the floor the other guys on the team play even harder," said Coach Carlisle.
"I can't explain it, it's awesome," said Terry Haynes.
Tyler's coach gives him a lot of playing time.
On a Friday, Feb. 18 against Saxony Lutheran High School, Tyler played in every quarter of the JV, even with the game on the line.
"We're going to let him play as long as he is here," said Coach Carlisle.
Word spread about Tyler after an early February match up against the Bulldogs, and the Caruthersville Tigers.
"I think that was a night where everyone found different meaning," said Caruthersville Head Coach David Heeb.
In the second half, Caruthersville had a big lead.
"It was like 100 and something to 30 something," said Lisa Haynes, Tyler's mom.
In came number 33.
"I told the boys before the game to let him shoot," said Coach Heeb.
That's exactly what he did. Tyler scored 24 points.
"I'm getting goose bumps standing up all over me," said Terry Haynes.
Opposing player Darrell Monroe was one of many Caruthersville players helping, and coaching Tyler during the game.
"We just laid off, and let him score," said Darrell Monroe.
"When he shot the ball he made it," said Coach Heeb.
"It was something I'll never forget," said Monroe.
Tyler Farmer quickly became a local celebrity.
"The crowd just goes wild," said Lisa Haynes, Tyler's mom.
During the game against Saxony Lutheran, Tyler hit the court and missed his mark.
Before long though, he hit a two-pointer.
"He's a three point shooter too," said Terry Haynes.
His dad was right. He nailed his first three.
"You leave him open and he'll bust right through," said Terry Haynes.
He hit another, and another.
"The crowd goes crazy and it changes the outlook on the game," said Head Coach Carlisle.
Tyler's teammates love it.
"The fact that he can go out there, and put on a show makes it more fun," said Seth Harris.
Before the final buzzer Tyler sank his fifth three-pointer of the night.
It was a loss on the scoreboard, but a win in the memory book.
"I'm very proud," said Coach Carlisle. "We love having Tyler shoot the ball."
It was a dream come true for mom and dad.
"That's my boy, 100 percent," said Terry Haynes.
Coach Carlisle says #33 definitely has a spot on the team next year.
Copyright KFVS 2011. All rights reserved.
310 Broadway
Cape Girardeau, MO 63701
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The wait is over! Download the BeerAdvocate app on iTunes or Google Play now.
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Scythe & Sickle - Brewery Ommegang
Displayed for educational use only; do not reuse.
Ratings: 804 | Reviews: 203 | Display Reviews Only:
3.92/5 rDev +1.6%
08-29-2014 15:44:12 | More by rstenson
3.5/5 rDev -9.3%
08-28-2014 23:32:09 | More by soulcougher
3/5 rDev -22.3%
08-28-2014 01:38:34 | More by FeDUBBELFIST
New York
3.5/5 rDev -9.3%
08-26-2014 01:57:30 | More by kjrod20
New York
3.5/5 rDev -9.3%
08-24-2014 17:53:02 | More by dogfishandi
New York
4/5 rDev +3.6%
08-22-2014 01:43:09 | More by BodiesLexus
4.25/5 rDev +10.1%
08-21-2014 00:09:29 | More by brutalist
3.75/5 rDev -2.8%
08-20-2014 14:46:15 | More by BigOldOaf
4.25/5 rDev +10.1%
08-20-2014 00:50:13 | More by Zetcha7x
New York
4.25/5 rDev +10.1%
08-18-2014 00:59:21 | More by KingStephenR
3.5/5 rDev -9.3%
08-17-2014 05:29:32 | More by Dave_Treat
3.76/5 rDev -2.6%
08-14-2014 23:25:23 | More by B967ierhunter177
New Jersey
3.7/5 rDev -4.1%
08-13-2014 23:25:03 | More by jaemeno3
3.75/5 rDev -2.8%
08-12-2014 20:32:30 | More by jzlyo
4.5/5 rDev +16.6%
Brewery Ommegang "Scythe & Sickle Harvest Ale"
12 oz. brown bottle, "PKG ON 07/17/13 BEST BY 07/2015" - a little over a year old at the time of tasting. I would imagine that time has allowed some of the malt sweetness to recede, some of the spice to soften, and whatever alcohol that might have been there to smooth. Sampled at 48˚F.
$8.99/4-pack @ Total Wine & More, Cherry Hill, NJ
Beautiful packaging. Great name. The bottle opens with a crack and a hiss. The longstanding bottle delivered a crystal-clear dark amber body before the yeast was roused, giving it a bit of haze and a seemingly lighter color. Had I been more careful I could have maintained the clarity but I wanted some of the yeast flavor as well. The frothy yellowed off-white head holds remarkably well and leaves sheets of broken lace behind it.
I feel as if I can smell the rye in the nose, delivering a bit of spiciness atop a delicate sweetness of wheaty malt. Regardless, there's a bright spiciness that's at least partially due to the yeast as well, and I'm assuming added spices. It's bold, almost like a whiff of cinnamon powder.
The flavor is spicy as well, and again I can't tell how much of that's coming from the yeast, but it's clear that at least some of it is coming from the rye. It's refreshing to get the distinct flavor of the rye without it being hidden behind notes of darker malts or spicy hops! There's just enough sweet, golden and delicately caramelish malt to balance that; and some wheat character balances it out - it's richly malty without being overdone in body. Quite pleasant with some apple-like fruitiness mixed in. As might be expected, the bitterness is kept in check as the spiciness does quite a bit to dry it. It lingers on the palate well into, and even through, the finish... a bit of spice hangs on even at the last moment as I'm raising the glass to my lips for another sip.
In the mouth it's medium bodied, and it delicately bristles across the tongue.
Overall it's quite an impressive ale, delivering a brilliant combination of a Belgian-style ale with a maltier "harvest" ale, essentially creating a bit of a new style. But forget that, it's the richness of its character, and the balance that make it worth seeking out.
08-12-2014 17:50:40 | More by NeroFiddled
3.5/5 rDev -9.3%
08-10-2014 23:15:40 | More by cardinals22
3.86/5 rDev 0%
Looks: Beautiful to behold. Clear and vibrant copper colored with a plentiful and sturdy fluffy white head.
Smell: Earthy. Primarily a yeast aroma with the smell of musk melon and gourds.
Taste: Sweet and bright up front. This is SWEET. In the middle I get some alcohol sting. Finishes off with a burst off hop bitterness. As it warms the sweetness dies away and is replaced by earthy oats. There is a faint hint of other fruits in there as well.
Mouthfeel: Sprightly carbonation.
08-10-2014 19:00:27 | More by Roxie_B
4/5 rDev +3.6%
08-09-2014 22:39:57 | More by Thedrizzle
4/5 rDev +3.6%
08-07-2014 17:11:47 | More by wilfmaster
3.5/5 rDev -9.3%
08-07-2014 02:59:42 | More by HipHopsHooray
3/5 rDev -22.3%
08-05-2014 21:57:05 | More by thufflife
3.5/5 rDev -9.3%
08-04-2014 23:04:11 | More by Anvilfarm
New York
4.5/5 rDev +16.6%
08-03-2014 16:34:13 | More by sloonis
4/5 rDev +3.6%
07-25-2014 13:32:25 | More by HRamz3
Ontario (Canada)
4.2/5 rDev +8.8%
12 oz. bottle picked up in Port Huron; bottled July 17 2013 and best before July 2015. Served slightly chilled.
Pours a foggy orange-amber colour, with lots of effervescence and a big, pillowy off-white layer of froth on top. It recedes slowly but steadily over the next period of minutes, leaving a messy pattern of lace behind before settling into a lumpy cap and collar. The aroma is dominated by a pleasant mixture of overripe pear, appleskin, yeast, and herbal notes, with a light touch of banana. Alright, let's see if this one tastes as good as it looks and smells.
Wow, this is tasty. Plenty of malt variety - grainy barley, some bready wheat sweetness, as well as nice spicy rye notes alongside some brown sugar. Finishes with an interesting mixture of raisin, orange, yeastiness and herbal bitterness. Slightly phenolic - sticks out a bit initially, but once the beer warms it blends in a bit better, becoming more of a spicy/herbal bitterness instead of a medicinal one. Medium-bodied, with a very smooth mouthfeel that I am assuming can be attributed mostly to the oats. Lively carbonation initially, but it eventually settles down a bit and the beer becomes much more quaffable..
Final Grade: 4.2, a very respectable A-. I can't profess to be an expert in this style (as I've had only one other biere de garde, and only a dozen or so saisons for that matter), but I knows what I likes, and Ommegang's Scythe & Sickle is one farmhouse-style ale that I am really digging. A great brew that all fans of pale Belgian styles and farmhouse ales should consider worth seeking out - and given the fact that this bottle is over a year old, it holds up quite nicely in the short-term, too. Kind of wish I'd bought six of them, now.
07-23-2014 17:26:17 | More by thehyperduck
Scythe & Sickle from Brewery Ommegang
87 out of 100 based on 804 ratings.


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Results tagged ' Jorge Soler '
7/24 40-man realities
There has been plenty of speculation by commenters here about whether or not Jorge Soler or others will be called up in September. On Wednesday, Theo Epstein was asked whether Soler would be promoted because the outfielder was on the 40-man roster.
"The 40-man is a real consideration when it comes to promotions," Epstein said. "If a player is already on the 40 or has to be protected this winter and has to be added to the roster [because of the Rule 5 Draft], it just makes it easier to call them up than if you have to prematurely add a player to the 40-man just for September.
"We haven't made those decisions yet," Epstein said. "We talk about the different possibilities and discuss the pros and cons. We don't start to focus on it until the last week of August, and even then, we hope that [Triple-A] Iowa will be in the playoffs and we hope they go deep. That affects the calculus if you're only looking at a couple weeks left in the Major League season.
"Yes, the 40-man does make a difference, and the need to be added for Rule 5 protection, does make a difference."
For a list of who is on the 40-man roster, you can go to Cubs.com, and click on "Roster."
– Carrie Muskat
7/18 Minor League highlights
Javier Baez, Kris Bryant and Addison Russell, three of the Cubs' top prospects, all homered Thursday. Bryant and Baez went deep in Triple-A Iowa's 7-0 victory at Round Rock, while Russell's home run helped Double-A Tennessee defeat Huntsville, 4-1.
Baez and Bryant were playing their first game for Iowa in nearly a week after playing against each other in Sunday's All-Star Futures Game and then getting a few days off for the Triple-A All-Star break. The rest didn't seem to faze them. Baez, ranked No. 6 on MLBPipeline.com's Top 100 Prospects list, went 2-for-4 with a home run, a double and three RBIs. He extended his hitting streak to 10 games. And he was playing second base, and Iowa manager Marty Pevey said Baez "looked like an All-Star."
Bryant, No. 8 on the Top 100, finished the game 3-for-5 with a home run, a double and two runs. His home run was his 32nd of the season between Tennessee and Iowa, giving him sole possession of first place on the Minor League leaderboard. He had been tied at 31 with Rangers' No. 2 prospect Joey Gallo.
Russell, No. 11 on the Top 100, went 2-for-4 with a home run, two runs and an RBI. It was his second home run of the season and first since he was traded to the Cubs as part of the deal that sent Jeff Samardzija and Jason Hammel to the A's.
Baez, Bryant and Russell weren't the only prominent Cubs prospects to homer Thursday. Tennessee outfielder Jorge Soler (No. 6), Class A Advanced Daytona first baseman Dan Vogelbach (No. 12) and Tennessee third baseman Christian Villanueva (No. 13) all hit long balls as well.
7/14 Minor matters – Sunday's games
Tsuyoshi Wada gave up four runs on nine hits over six innings in Iowa's 5-2 loss to Oklahoma City. Iowa totaled three hits. Iowa has Monday off.
Jorge Soler hit two home runs to help Tennessee beat Jacksonville, 14-8. The Smokies scored seven runs in the fifth. For Soler, it was his first career multi-homer game. He went 3-for-5 and drove in five runs. Stephen Bruno had three hits and three RBIs. Tennessee faces Jacksonville Monday.
Tayler Scott threw six shutout innings in Daytona's 6-2 win over Jupiter. Scott walked two and struck out one, scattering five hits. Billy McKinney hit his first home run with the Cubs and drove in a four runs. Chadd Krist had two hits, including a two-run homer in the second. Daytona plays Jupiter Monday.
Jen-Ho Tseng gave up one run over seven innings in Kane County's 3-1 win over Beloit in the first game of a doubleheader. Tseng struck out seven. Kyle Schwarber and Jacob Rogers each had two hits. In the second game, Jeimer Candelario hit two home runs to lead Kane County to a 6-5 win. Candelario drove in four runs, and is now batting .267.
Ben Wells gave up one run over six innings in Boise's 6-2 win over Eugene. Jesse Hodges and Alex Tomasovich each had two hits. Tyler Ihrig was scheduled to start Monday vs. Spokane.
Mesa's game vs. the White Sox was postponed because of rain. The Cubs will play the Giants on Monday.
* NOTE: Tennessee's Jorge Soler was named Player of the Week in the Southern League on Monday and Kane County's Jeimer Candelario named Player of the week in the Midwest League.
7/13 Minor matters – Sunday's games
Jorge Soler hit two home runs and drove in a career-high five runs in Tennessee's 14-8 win over Jacksonville. Stephen Bruno had three hits and three RBIs for the Smokies. It's the first time in Soler's Minor League career that he has hit two home runs in a game. Overall, the Smokies combined for 14 runs and 15 hits, while each of the first seven batters in the order scored at least one run.
7/6 Minor matters – Sunday's games
Corey Black gave up one run over six innings, Jorge Soler hit a home run in his return from the disabled list, and Dustin Geiger drove in three runs with three hits to lead Tennessee to a 9-1 win over Birmingham Sunday. Soler connected in the sixth. He missed most of the first half while battling hamstring injuries in both legs. Sunday marked his first game back with the Smokies since May 15. Newly acquired shortstop Addison Russell went 0-for-5 in his first game with the Smokies.
7/6 Russell, Soler join Smokies
Addison Russell, acquired by the Cubs via trade from the Athletics, has joined Double-A Tennessee. Russell, 20, has missed much of the first half of the season because of a strained hamstring. In 13 games with Double-A Midland, he batted .333 (16-for-48) with seven runs, three doubles, a triple, one home run and eight RBI. The infielder was selected by the Athletics as the eleventh overall selection in the first round of the 2012 MLB Draft out of Pace High School in Pensacola, Florida.
In another move, outfielder Jorge Soler has been activated from the Disabled List. In seven games with the Smokies this year, the 22-year-old outfielder batted .333 clip (8-for-24) with four runs scored, seven doubles and seven RBI, and had a double in each of the first six games with the team.
In a corresponding move, outfielder Kevin Brown has been transferred to Class A Boise. The Cubs also announced infielder Jeudy Valdez has been released. In 58 games with the Smokies, he batted .225.
6/28 Minor matters – Thursday's games
Kyle Hendricks gave up two runs over six innings in Iowa's 7-3 win Thursday over Colorado Springs in the first game of a doubleheader. Arismendy Alcantara hit his ninth home run. It was Hendricks' fourth quality start. In the second game, Manny Ramirez made his season debut, and was 0-for-4, reaching on an error, in a 7-6 loss. Javier Baez was 3-for-4 with two doubles.
Corey Black threw 5 1/3 shutout innings in Tennessee's 4-0 win over Jackson. Stephen Bruno, Christian Villanueva, Rubi Silva, Jonathan Mota and Elliot Soto each had two hits.
Marco Hernandez had two hits in Daytona's 5-3 loss to Dunedin. Dan Vogelbach and Albert Almora each drove in a run.
Daury Torrez threw eight shutout innings in Kane County's 5-0 win over Wisconsin. Kyle Schwarber, Ben Carhart and Jacob Rogers each had two hits.
Boise totaled five hits in a 10-0 loss to Hillsboro. Justin Marra had two hits.
Jorge Soler hit a two-run homer in Mesa's 7-4 win over the Athletics. Charcer Burks also homered, a solo shot in the eighth.
6/27 Jorge Soler update
Top prospect Jorge Soler has been limited to 10 games in the Minor Leagues this season, but the Cubs feel they may have found a solution to the outfielder's leg problems. Soler, who hit a home run Thursday playing for the Arizona Rookie League team, underwent a full body assessment that included a study of his anatomy and biomechanics. He has been limited because of hamstring issues in both legs, and the problem may be related to his posture and the muscle distribution on his body.
Theo Epstein said the injuries have been more of a "freak" thing and that the medical staff did a thorough evaluation of Soler.
Soler began the season at Double-A Tennessee but hurt his hamstring in his first game. In three games with the Rookie League team, he's 5-for-10. The plan is to get the outfielder back with the Smokies this year, Epstein said.
– Carrie Muskat
6/22 Minor matters
Chris Rusin gave up four runs over 6 1/3 innings in Iowa's 4-0 loss to Albuquerque. Welington Castillo had two singles and two walks, and stole a base in his second rehab game. He re-joined the Cubs on Sunday and was activated from the disabled list.
Corey Black gave up two runs over 4 2/3 innings in Tennessee's 4-1 loss to Chattanooga. Christian Villanueva drove in the Smokies' only run with a RBI double.
Daytona pounded 18 hits in an 11-4 win over Tampa. Rock Shoulders had three hits, including a three-run homer and a double, and Jordan Hankins had three hits, including a two-run home run. Wes Darvill drove in four hits.
Kane County's game against Cedar Rapids was postponed because of rain. The two teams were to play a doubleheader Sunday.
Varonex Cuevas homered for his first hit with Boise in the Hawks' 3-2 loss to Spokane. Cuevas had been 0-for-16 to start the season.
Mesa opened the Rookie League season with a 10-9 loss to Arizona. Jorge Soler went 3-for-5, hitting two doubles and driving in two runs.
5/21 Jorge Soler update
Cubs prospect Jorge Soler is sidelined again this season, this time with a right hamstring strain. Soler, who had a left hamstring strain in Spring Training, was examined by Cubs doctors in Chicago. The outfielder, who is playing for Double-A Tennessee, is now on a new program to promote better muscular balance. Soler will rehab at the Cubs' facility in Mesa, Ariz., and then rejoin the Tennessee team. The Cuban outfielder has played just seven games, and was batting .333 (8-for-24) with seven doubles and seven RBIs.
– Carrie Muskat


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Today, we're proud to announce the shortlist for the 2010 Grange Prize. Selected by an esteemed curatorial panel comprising AGO assistant curator of photography Sophie Hackett; Toronto-based art collector and curator Dr. Kenneth Montague; Museum of Contemporary Art, Chicago, associate curator Dominic Molon; and MoCP curator Karen Irvine, the four finalists are:
Josh Brand, an American photographer based in Brooklyn, New York, who creates unique photographic objects, or photograms, through darkroom experimentation, often without the use of a camera or film, rendering subtle gestures and effects in works, and suggesting representational elements while remaining emphatically abstract. Full bio.
Moyra Davey, a Canadian photographer, writer, and filmmaker living and working in New York City, whose intimate, poetic, and modestly scaled visual essays – documenting domestic objects, studio ephemera, and books – stand in contrast to the driving trends of contemporary photography. Full bio.
Leslie Hewitt, an American photographer living and working in Houston and New York City, who uses photography, sculpture, and site-specific installations to create photographic arrangements that address notions of time and space, culture and representation. Full bio.
Kristan Horton, a Canadian photographer living and working in Toronto, whose multi-disciplinary works incorporate sculpture, drawing, photography, and video. His practice involves extensive research and inventive, experimental uses of digital technology, often utilizing humour and repetition in novel ways. Full bio.
This year, the jury focused on artists who challenge us to think about what a photograph can be. The four artists create works that engage science, sculpture, cinema, and literature, all the while addressing photography's rich history. To read the full release, click here.
Mark your calendars now, as public voting begins September 22nd. In the meantime, keep checking thegrangeprize.com over the summer because we'll be introducing you to each of the artists, telling you more about the prize, and continuing the conversation about photography today with photographers, critics, curators, thinkers, and you.


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Interviews : Holy Grail – "It wasn't my goal to be in a thrash band forever." (An interview with Alex Lee)
Holy Grail – Alex Lee
Almost a year after their successful appearance at Soundwave Festival, American traditional metal outfit Holy Grail released their second full-length album 'Ride the Void' last month. Following the release of the album, Metal Obsession had the pleasure to speak with guitarist Alex Lee about the new album, his old band (Bonded by Blood), the Metal Alliance/Soundwave tours and more.
Metal Obsession: To start this interview off, what album are you most looking forward to this year?
Alex Lee: You can think about it, and I'm gonna go out and say Soilwork, and their new double album out in March. I heard some stuff online and it sounds delicious.
Metal Obsession: I had a listen to one of the songs from that album as well, I think it was for their music video, and it sounded pretty good.
Alex Lee: Yeah, I'm not too sure about the music video. Is it the one with the old guy?
Metal Obsession: Yeah, it is. I wasn't paying attention to it too much though, but the song was good.
Alex Lee: Yeah, it was one of those things I thought "that's different to do, but y'know, the songs awesome".
Metal Obsession: Holy Grail released their new album 'Ride the Void' almost a month ago, which is a really good album by the way, well done. How has the reception been so far?
Alex Lee: Thankyou for the kind words! The reception has been really good, nothing but good reviews. Even the ones that were bad were still good. I read a review by a guy who just really did not want to like it, but he was like "yeah, I guess I'll listen to the next one when they put it out". But yeah, I've even had friends giving us a lot of praise for it, people I haven't talked to in a while sending me text messages about liking it.
Metal Obsession: That's great to hear. Ride the Void is also the first studio album you've played on for Holy Grail. Did you take much part in the writing process, or had most of the stuff been written before you joined the band?
Alex Lee: Yeah, actually. I was there when we were going through all of the pre-production, and sorting out the songs that were going to make it on the album, and what would be bonus tracks. It was great to be involved with the entire process of the album with the guys, rather than having the entire album finished and me just playing songs.
Metal Obsession: How about the 'Seasons Bleedings' EP in 2011, did you join the band before the recording of that?
Alex Lee: They already released their album 'Crisis in Utopia' before I joined. They were going through their heavy tour cycle, and that's when I joined.
Metal Obsession: But did you also join for the recording of the EP, or was that already done before you joined the band?
Alex Lee: Oh! The one for the Christmas special? Yeah I was in that one!
Metal Obsession: What was your favourite cover from that EP?
Alex Lee: I gotta say that 'Kill the King' by Rainbow was my favourite.
Metal Obsession: Nice! My favourite was the cover of 'No Presents for Christmas' by King Diamond.
Alex Lee: Awesome! We were a little afraid to tackle that one, so we kind of switched up some of the Christmas songs. It was kind of weird figuring out Christmas songs in September. There's something not right about that! [laughs]
Metal Obsession: Well I guess it would be a really hard song to tackle, especially in the vocal section.
Alex Lee: Yeah, I think Luna did a really good job at it. I guess in a couple of sessions, he had to take on King Diamond and Dio. They're definitely some big shoes to fill.
Metal Obsession: Absolutely, but I think he did good at it as well.
Alex Lee: Awesome!
Metal Obsession: Before Holy Grail, you were a founding member of Bonded By Blood for 6 years. Why did you leave the band, and do you and the rest of the Holy Grail members still get along with Bonded by Blood?
Alex Lee: Yeah, it was a very mutual parting. Bonded by Blood did a tour with Holy Grail, Exodus and Malevolent Creation, and listening to Holy Grail's style of music, it really mesmorised me, it was more of their playing style that I wanted to get into. When I was in Bonded by Blood, we weren't really sure what musical direction we wanted to become, and automatically got put into the 'thrash revival', just for the fact that a lot of the bands we were playing with in LA were a lot of newer thrash bands. It wasn't my particular goal to be in a thrash band forever, but I kind of wanted to be in a band that was more heavily guitar related to the soloing, and traditional metal, rather than sticking straight to thrash metal.
It gave me a good opportunity to join Holy Grail, because during that tour, I found out that their other guitarist was leaving the band. I made my ultimate decision on one of the last tours with Bonded by Blood. As good friends, I discussed it with them, it was my way of leaving the band so I could pursue what I wanted to do in a career. We're all still good friends, and they understood really well, and the rest of Holy Grail are still friends with Bonded by Blood as well.
Metal Obsession: What did you think of Bonded by Blood's new album 'The Aftermath'? That had a different vocalist, didn't it?
Alex Lee: Yeah, our old vocalist, Jose Baralles left after the Exodus tour. They picked up another guy for the new album and the tour before I left, and this guy actually used to go to school with me.
Metal Obsession: What other bands have you been in over the years?
Alex Lee: No, I haven't actually. Bonded by Blood was actually the first band that I started, so Holy Grail are the second band of my guitar playing career. It's pretty crazy!
Metal Obsession: Sounds crazy. You seemed to go pretty far with Bonded by Blood compared to the usual first band formed by anyone.
Alex Lee: We really tried to drive Bonded by Blood to where it is now. We all worked hard at it, we never slacked off, and it did pay off. Even up to now, with what they did with 'The Aftermath', I was actually really proud of them for putting out a really good album. It has a different kind of feel to your normal thrash album. I talked to my other guitarist and they actually got 7 string guitars into the mix. So it gave a different sound to it.
Metal Obsession: So what did Exodus think of you calling the band 'Bonded by Blood'?
Alex Lee: [laughs] He was actually pretty happy about it. First he never listened to us, he heard the name and thought it was cool of us to pay homage to the album. But when he actually heard the music and toured with us, he thought we were really rad dudes. He couldn't be any happier to hear that we named ourselves after his first album.
He actually invited me up on stage to play the song 'Bonded by Blood' on the last show, but some crazy stuff happened, and unfortunately they got their set cut off!
Metal Obsession: That's no good! Did you ever get any crazy Exodus fans who would crap on about Bonded by Blood being a ripoff/unoriginal thrash band, just because of the name?
Alex Lee: That never happened to us in person, but mostly all of the people online on the forums and what not, just talking tonnes of trash.
Metal Obsession: Speaking of Exodus, you're doing a 'Metal Alliance' tour with them soon as well, also with Municipal Waste, Anthrax and High On Fire. I bet you're excited for it?
Alex Lee: I'm excited for it, it's going to be really fun. Since we toured with the guys from Exodus already, it's gonna be really awesome to play shows with them again. It'll be an easier way to meet the Anthrax guys as well, hopefully.
Metal Obsession: Yeah, that would be an awesome tour. Anthrax are coming to Australia in two weeks for Soundwave Festival, so I'm going to see them. Apparently Municipal Waste are coming to Australia later this year too.
Alex Lee: Cool! I think Municipal Waste are really going to bring it for this next tour.
Metal Obsession: In 2012, you had the opportunity to tour Australia for Soundwave Festival, as well as play a couple of sideshows with Black Label Society and HELLYEAH. Can you tell me a bit about how the tour went? What were your favourite parts?
Alex Lee: Just meeting all of the Australian fans was my favourite part. We went to Australia, it was our first time for any of us to go over there. We were just amazed at how friendly everybody was and how awesome the shows were. Even a lot of the bands that we played with were cool, there were a lot of really nice musicians there. Not a lot of big heads walking around.
Metal Obsession: Since you enjoyed the country, does this mean we can expect Holy Grail to tour Australia soon, maybe in the next 12 months?
Alex Lee: We would really love to. We haven't seen anything yet that's in the works, but the only thing that's officially confirmed right now is the Metal Alliance tour in USA. We could only hope to have something planned for this year or coming next year.
Metal Obsession: If you know many of them, who are some of your favourite Australian metal bands?
Alex Lee: Parkway Drive, they're from Australia right? I really like them. Actually, our singer Luna helped out with some backups on their new album. I checked them out after that, and yeah, they're a lot of fun. There was also some other band I was listening to that I can't remember. AC/DC are also one of the obvious bands, and I don't really listen to a lot of Silverchair, but I know they tried to get a bit heavy at some point.
What bands do you recommend out of Australia?
Metal Obsession: It's hard to list a few on the spot like that, because there are a lot of bands from here that are fantastic. But off the top of my head, if you want to go old school, there's Mortal Sin and Hobbs' Angel of Death. For the new school stuff, Elm Street, Psychonaut, In Malice's Wake and MetalStorm are all worth checking out. But there are plenty more good bands.
Alex Lee: I think we actually met some of the Elm Street guys on the Soundwave tour. It was at one of the sideshows with Black Label Society, I think we met some of them.
Metal Obsession: You probably did. I'm pretty sure a couple of them went to the Melbourne show.
Alex Lee: Yeah, that was actually the band I was thinking of before who I couldn't remember the name of, because I was talking to them, and then I saw a couple of music videos of theirs. They have some pretty cool stuff!
Metal Obsession: Yeah, they're a really good band! Anyway, we're out of time in this interview. Great speaking to you, is there anything else you would like to say?
Alex Lee: Thanks for listening to the new album, I'm really glad that you enjoyed it! Hopefully we'll have a beer together in the near future.
Holy Grail's new album 'Ride the Void' is available now through Nuclear Blast Records (Europe) and Prosthetic Records (USA).
About Patrick EmmettPatrick has been a dedicated contributor to Metal Obsession since 2011. He believes that you can put Lars Ulrich's face on just about anything. Add Patrick on Facebook.
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Best Museums and Exhibits for Kids in NYC
Jan 1 2014
Dying to introduce your preschooler to Picasso or got a tween who's wild for Warhol? Then you're in the right city. NYC offers incredible art experiences for kids, from world-class museums to wonderful little galleries. The hardest part is figuring out what there is and where to start.
This guide features helpful tips for families, like which institutions allow strollers, and ways to make visits to museums even more fun with kids. Check out our money saving tips, which tell you when you can visit cultural institutions for free, or how to snag discounted tickets or memberships. Finally, you'll find reviews of the most kid-friendly exhibits in town.
Current Exhibits
New Chuck Jones Exhibit: Kids Can Learn About the Bugs Bunny Creator & Make Their Own Animations at the Museum of the Moving Image
Must-See Museums: Manhattan
Must-See Museums: Bronx, Brooklyn, Queens and Staten Island
Queens County Farm Museum: Feed the Animals and See How Food is Grown at NYC's Only Historic Working Farm
Tips for Visiting Museums with Kids
Things to Do in The Art Museums of New York City: Special family programming, story times, free events and more
Money Saving Tips
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WTF is MDNA
by Pop Invasion
Art Print
Collect your choice of gallery quality Giclée, or fine art prints custom trimmed by hand in a variety of sizes with a white border for framing.
Cher's famous shade of Madonna's 12th album! Now available to take with you where ever you go!
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- Mr. Know-All
- Mr. Know - All - Summary The story takes place in international waters on an ocean going liner sailing from San Francisco, U.S.A to Yokohama, Japan on the Pacific ocean. As the war had just ended, it was difficult to get accommodations. Therefore, the narrator had to share a cabin with a total stranger...
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- Mr. Know All
- around us. Instead we are happier with making our unsupported judgments on people and continuing to go about our own concerns. Mr. W. Somerset Maugham wrote a story called, Mr. Know-All, that shows us how we too often tend to act judgmental towards others, but later when we pause and take a closer look...
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- Beyond Binary Opposition ——
- of hope and wonder surrounding the lighthouse. Though she realizes that Mr. Ramsay is correct in declaring that foul weather will ruin the next day's voyage, she persists in assuring James that the trip is a possibility. Mr. Ramsay is really a person who has all qualities that human beings have.She plays...
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- To the Lighthouse Assignment
- conflict of one of its central characters, Mrs Ramsay, and external conflict with the female artist Lily Briscoe, to critique traditional ideas about feminine roles and identity. The conclusion of the novel, however, represents the conflict between the patriarch, Mr Ramsay, and Lily, in order to move beyond...
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- The War in to the Lighthouse
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- proffesor
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The AZL Reds fell behind 9-3 in the second inning and came up short in their comeback in an 11-9 loss to the visiting Giants. Donald Lutz went 4-4 with a double, two triples, and three RBI in the losing effort. He's now 9-14 since coming off the DL. The other rehabber, Denis Phipps was 2-4 with a home run. He's gone 7-16 with 2 HR in Arizona.
The Reds pitching was victimized by six errors on the day which led to ten unearned runs. Starter Vaughn Covington took the loss when he gave up nine in three innings. Eight of those runs were unearned. Lorgi Pineda allowed two unearned in three innings before Luke Moran and Jackson Stephens combined for three scoreless.
Phipps started the season at Louisville before going on the DL with a shoulder injury on May 16. He shot up through the Reds system last year when he hit .328 at AA Carolina and .380 over 40 games after a promotion to Louisville. That performance earned him an invitation to spring training where he hit .316 in 20 games and perhaps drew some consideration for a reserve outfield spot on the opening day roster. After opening day he commenced to struggle mightily with the Bats hitting only .168 in 38 games.
Phipps entered the Reds organization after he was signed as a free agent out of San Pedro de Marcoris, DR. He was older than most Dominican signees because he did not start playing the game until his late teens. He got his first action as a 20 year-old in 2006 in the rookie leagues where he hit .289. He spent the next two seasons at Dayton and hit around .250. He continued hitting around that rate for the next couple of years bouncing between high-A and AA. In 2010 he started out batting .333 in 38 games for Lynchburg, but that dropped to .228 after a promotion to Carolina. Last year things started to come together and he received a spot on the Reds' 40-man roster before this season.
Phipps is listed at 6'3/210# and bats/throws right-handed. All of his action has been in the outfield, mainly in right and center. Most of his career he did not show much power with a .401 SLG% over seven seasons, but he did put up a .527 during his breakout year. He's a free-swinger at the plate and even last year struck out more than once per game. He has managed to walk in over 7% of his plate appearances and keeps a normal AVG/OB% differential around .060'. He has some speed on the base paths with as many as 18 SB's in a season with a success rate of 64%.
In the field he was rated as having the best outfield arm in the Southern League in 2011 and he's gunned down 84 runners in seven seasons (19/162 games). His best position is right field, but he projects more as a fourth outfielder playing all three positions. In 256 minor league games in center he ran down a decent 2.4 PO/game. His lifetime fielding percentage is .972, but he made only three errors last year and one thus far in 2012.
Phipps is definitely a late-bloomer. After five years of obscurity he rocketed onto many lists of top Reds prospects coming into this season. Louisville manager David Bell tweeted: "Struggled. Turned corner. Clicked. Sky limit. Could be superstar. ML sooner than later." It's possible that his 2011 performance was considered when Dave Sappelt was included in a trade package this off-season. Unfortunately baseball can be a fickle game. After a meteoric rise Phipps is working to prevent his career from fizzling out as he nears his 27th birthday. Instead of getting the call from the Reds he's in Arizona. Perhaps the seriousness of the shoulder can be blamed for his performance this season. After almost a month off he's looking good so far at Goodyear. It will be interesting to see how he fares given another shot at the AAA level.
Other News from the Farm:
Louisville is clicking on all cylinders as they won 5-3 at Buffalo for their ninth win in a row. They tied the game with two in the eighth inning and won it with two more in the ninth. Felix Perez has been a major contributor to the streak and he came up big last night going 4-4 with two doubles. Cody Puckett also kept his bat hot with a couple of hits. He's now 17-33 over his last nine games. Bill Rhinehart added two more hits and drove in two. Starter Tim Gustafson allowed two runs on seven hits in four innings. J.J. Hoover threw a scoreless eighth and got the win and Donnie Joseph shut down the ninth for the save. After putting up a sub-one ERA at Pensacola Joseph hasn't allowed a run in six appearances for the Bats.
After falling behind 4-0 Pensacola came up short against visiting Jackson in a 4-2 loss. Catcher Brian Peacock had a couple of hits and he's now batting .319 in his 22 games with the Wahoos, including 7-15 in four games since coming back from Louisville. Tim Crabbe allowed all four runs (three earned) in five innings and took his fourth loss. Brian Pearl and Mark Serrano each threw two scoreless innings of relief.
Bakersfield took a 3-0 lead in the first before allowing the winning run in the eight in a 4-3 loss at Visalia. Travis Mattair went 3-4 and provided all the Blaze runs on a three-run homer. He's gone 11-24 (.458) with three homers over his last six games. Starter Josh Smith allowed three runs on four hits in five innings while striking out seven. Andrew Brackman pitched the eighth and took the loss.
Billy Hamilton Theft Watch:
Hamilton led off the game with a bunt single and immediately stole second before scoring on the home run. He also reached in the ninth on a fielder's choice and was gunning down trying to steal second. He now has 92 steals out of 111 attempts in 72 games.
Dayton lost a shutout in the ninth when Lake County scored two to tie the game at Fifth Third Field. The Captains went on to win 5-2 after they scored three more in the twelfth inning. Juan Perez started the Dragon scoring with a solo home run in the first. On the mound Stalin Gerson threw a gem with six shutout innings allowing only two hits and a walk. Erik Miller was charged with three runs and took the loss.
Billings jumped out to a 9-2 lead and held on to win 9-6 at Great Falls. Brennan May went 4-4 with three extra base hits and two RBI to raise his average to .368 on the young season. Jesse Winker went 3-3 with two walks and is now hitting .357. Sammy Diaz, Spencer Dickinson, Carlos Sanchez, and Gabriel Rosa all added two hits each. Sal Romano allowed two (one earned) on four hits while striking out four in four innings. He's now sitting on a 1.00 ERA after two starts. Jimmy Moran threw 1+ scoreless for the win and Sean Lucas retired the only batter he faced for the save.
The DSL Reds cruised in a home win over the DSL Twins. Ariel Baez went 4-5 and Johathan Suero got two more hits to raise his average to .385. Franderlin Romero got the win in an impressive start by throwing five shutout innings allowing only two hits and no walks while striking out five.
Lousville Scores 22
It might have been a Fireworks Friday last night at Great American Ballpark, but the Reds saw sparks…


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From the page:
Jill Paolini grew up in Westborough and graduated from WHS in 1987. She now lives in Austin TX with her two young sons. On 2/2/14, Jill's apartment was completely destroyed by a fire. She lost everything - save for her keys, phone and dog. FORTUNATELY, the boys were not home when the fire struck. Physically Jill is okay, but as you can imagine, this loss is devastating.If you know Jill, you know she was just starting a new chapter in her life as a single mom. You also know that she is a resilient, spirited, creative woman who won't hesitate to help someone in need.
For those of us not geographically close to Jill, I've set up this page so folks can make donations which will go directly to Jill for her to use as needed for her and the boys. I know her friends in Austin will rally around her, but Westborough/Boston is home and I know there are many folks who want to help.
So do what you can. And count your blessings!
GoFundMe has become a popular alternative for people looking to raise money for myriad causes.
There are people looking to raise money to send cheerleaders to competitions, others raising money for funeral services for a loved one, people needing financial help with a pet... the list goes on and on.
Here are five nearby causes that are looking for help. Check out these causes and find out more about them. Go to GoFundMe to find even more.


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Psycho Kid and PJs!
by Josh G
posted Jan 17 2012 11:19AM
This morning we played the most AWKWARD audio EVER!!! Also, PJs illegal in public?? And DON'T Let your dog lick your face!! Find out more here in the podcast!!
AUDIO Psycho Kid and Pjs
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Daily Archives: April 3, 2014
'Hidden Child' speaks about preserving the legacy at UT Martin
The University of Tennessee at Martin Honors Program and the Department of History and Philosophy are teaming up to sponsor Sonja Dubois, an academic speaker, at 7:30 p.m., April 9, in the Boling University Center's Watkins Auditorium.
Upcoming Event – Are You Pinterested?
Learn a little bit about Pinterest, the new social media craze, where you can find so many ideas on crafts, recipes, decorating and so much more.


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The President honors the "key to our nation's success," our nation's teachers, in the Rose Garden on April 28, 2009.
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this film is not yet rated
Special Event 11th & 12th Oct
Date: 11th October
Recorded at Milans iconic San Siro stadium, experience the concert, featuring all of...
Contains strong sex references, nudity, very strong language, drug misuse
Running time: 95 mins
The hotly anticipated follow up to the UK's most successful comedy film of all time. Neil, Simon, and Will reunite to visit Jay who is currently in Australia for a gap year...
sustained moderate threat
Running time: 89 mins
A group of high school students document the events and aftermath of a devastating tornado.
strong language, sex references, violence, drug use
Running time: 104 mins
Two struggling pals dress as police officers for a costume party and become neighborhood sensations. But when these newly-minted "heroes" get tangled in a real life web of...
mild action, very mild bad language, mild rude humour
Running time: 86 mins
An incorrigibly self-serving exiled squirrel finds himself helping his former park brethren raid a nut store to survive, that is also the front for a human gang's bank robbery.
Contains mild threat
Running time: 84 mins
When Dusty learns that his engine is damaged and he may never race again, he joins a forest fire and rescue unit to be trained as a firefighter.
Running time: 94 mins
UK Release: 5th September
Advance Shows: Wed 3rd , Thu 4th
© Movie House Cinemas Ltd 2014


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Truck Stops in Pocomoke City
If you find yourself near Pocomoke City, Maryland, please stop through one of these convienient locations and enjoy the friendly service they are ready to offer hard working truckers. Find truck stops near you!
Below you will find truck stops located in Pocomoke City or truck stops within a 100 mile radius of this city. Browse through our listing and find the truck stops on your route.
Truck Stops in Pocomoke City
Featured Companies
Crete Carrier Corporation
We are a Top Pay Certified Carrier with Flexible Fleets to meet your needs. Call us today at 800-998-2221 to learn more....More on this company...
Schneider National
Drive for Schneider. Get more from your trucking career. Freight. Home Time. Respect....More on this company...
Shaffer Trucking
We are a Top Pay Certified Carrier with Flexible Fleets to meet your needs. Call us today at 800-669-0322 to learn more....More on this company...
John Christner Trucking
offers the BEST overall programs in the industry for Owner Operators and Lease Purchase drivers. We have immediate openings for Teams and Solos. Drive...More on this company...