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Does Anyone Have a Cookware Pet Peeve?
- RShea78 Nov 16, 2008 09:36 PM
My pet peeve is that most of the smaller sauce pans are handle heavy of which tips over very easily.
Another pet peeve is that I cannot find that "just right Dutch Oven".
Can any Chowhound offer their peeve or a solution to this or other cookware dilemmas?
I have lots of pet peeves.
Rivets. There's got to be a better way.
Brass handles on copper cookware. Stainless is cooler.
Copper lids.
Enameled cast iron that's only enameled on the inside doesn't exist.
Handles that are seemingly designed to provide a painful grip and little control so you can't tip to pour.
re: ThreeGigs
""Rivets. There's got to be a better way.""
Hey, Houston, we got a problem... I bet even NASA and the Worlds Greatest Engineers still cannot render a rivet obsolete.
My G-G-Grandfather was a blacksmith, so to him the word- "rivet", came close to something requiring one's mouth to be washed out with soap. I dared not mention anything about bridges or steam boilers. I guess he was the like the "Dunkin' Donut Dude"... Gotta make them rivets! Sick and tired, tired and sick of rivets.
re: ThreeGigs
The best alternative to rivets are spot welded pans. Both Paderno Grand Gourmet, Demeyere and some of the Cuisinarts are spot welded. There are other brands out there too, Skip the All Clad and Viking if this is a pet peeve. About the only pot I prefer rivets on is a large stockpot, because lifting a 24 quart pot full of hot liquid that has rivets offers me visual comfort. I am sure welds would be as strong on a good pot, so this isn't a deal breaker for me.
I too think that brass handles look great but get way too hot. I actually prefer cast iron handles. They take a long time to get hot, but they still get hot. Strange how the handles on some of my best stainless steel pots never get hot . I haven't seen stainless steel handles on copper pans. Who makes those?
I also think you are right about copper lids. They seem too thin. I happen to hate glass lids with a passion. Glass lids are a deal breaker for me.
I can't bring myself to try a pot with soft handles. They have been known to burn at the Cook's test kitchen, so I know they will burn in my kitchen.
My greatest pet peeve, however, is that most heavy pots need helper handles, and some don't offer them except in very large sizes, so this is something I look for now.
re: RGC1982
"I haven't seen stainless steel handles on copper pans. Who makes those?"
Paderno - Copper Collection
I have 3 pieces. LOVE them.
re: Davedigger
Which Paderno? From Italy, or Prince Edward Island?
re: RGC1982
re: ThreeGigs
I like rivets. With time,welded handles can break off. It happened to me with a Le Creuset.
The only peeve I've had in recent memory was an All-Clad frying pan. Had to sandpaper the interior after each use. It's now in a landfill.
re: mpalmer6c
I have never had a spot weld break in over 30 years, so I am either lucky, or I just have better cookware. Either way, I don't miss scrubbing around rivets each time I wash a pot. I have experienced rivets coming loose, but I will admit that those were not on highest end cookware.
That said, as I mentioned before, I do prefer rivets on big stock pots. They look more secure, even though my experience tells me that there should be no difference. In any case, rivets versus welds have nothing to do with cookware performance, just cleaning.
re: mpalmer6c
I hear you ... All-Clad does not exactly clean beautifully. I still have mine, but I won't be getting more.
Try Lagostina for a solution to unwieldy small saucepans ... I love my 2 qt.
re: ThreeGigs
Since All-Clad is made of several metals bonded together, you would think they could find a way to sandwich a fastener for the handle between the layers of metal. This would eliminate rivets and spot welds.
re: blondelle
"Several metals" is actually only 2. 99% of the time it's stainless steel sandwiching an aluminum core. The problem with adding a handle directly out of the pan itself is that it would likely have a very weak spot where the thick handle meets the much thinner pan. As it is, the handles are very solid.
Sandpapering a stainless steel pan is absolutely the worst thing anyone could do. Anyone will tell you that is not what the pan was designed for and frankly, the user who did that probably created another "do not use___" entry on the All-Clad cleaning list. I'm not sure why the person did that, but I can assure you that aside from myself, millions of people use cast iron cookware everyday and don't have to use sandpaper. A few spots on the pan (inside or out) are a sign of use, not a sign of poor quality.
re: HaagenDazs
I assumed sandpapering was a joke ... hope I was right ;)
re: Alice Letseat
Cast iron has hot spots and cool spots. In casting there are air pockets developed, weaknesses which is why cast iron can break if dropped. Doesn't matter if it is a LC, Lodge old revered Wagner ware pan etc. No way around it.
re: Candy
""Cast iron has hot spots and cool spots. In casting there are air pockets developed, weaknesses which is why cast iron can break if dropped.Doesn't matter if it is a LC, Lodge old revered Wagner ware pan etc. No way around it.""
I totally disagree with that theory or assessment. If the "air pocket" theory was true, the pan would literally self destruct. (This isn't to be confused with items like engine blocks, that has cast in channels for coolant. Those voids are "NOT all sealed up", as in an air pocket.)
Now, cast iron that has recessed or raised material will heat uneven. As some companies get cute and put their brand name on the base, I refuse to purchase them. I won't buy those wavy "sear" pans, as to me they are junk.
re: RShea78
Try the test I had to perform in college. We tested cookware by burning vanilla pudding in pans to show hot spots and to indicate which cooker (burned) more evenly. Cast iron always showed definite hot spots.
re: Candy
In casting there are air pockets developed, weaknesses which is why cast iron can break if dropped.
As someone who understands the metallurgy of cast iron (as well as other metals) I have to say (with all due respect) that this is not even close.
Cast iron cookware is made by pouring molten iron (or sometimes forcing it under pressure) into sand molds. After cooling, the sand mold is broken away and the pan is cleaned/polished, etc and packed for shipping. It cannot develop air pockets like bread. It breaks when dropped and cracks when cooled too quickly because it is formed by pouring molten iron into a mold. I could explain the metallurgy, but it would be way too boring for this forum.
The metallurgy of the formula and the consistency from batch to batch will be better from a good brand such as Lodge or LC over some no-name pan from China or India. All cast iron starts with scrap metal which can vary greatly from one load to another. A good mill will carefully mix the scrap and add extra stuff as needed to make a consistent iron. In my experience, the quality control from India, China, etc. is just not as good.
Other metal cookware is made from metal that was poured into giant ingots (Usually about 2 ft. thick or more and 10 or 12 ft long), rolled to the desired thickness (i.e. very thin) and spooled up on a roll. The metal goes to the manufacturer, where it is unrolled and stamped into shape.
In all cookware the evenness of the heating depends on the consistency of the alloy used and a consistent thickness throughout the pan. (Other factors such as the bond between layers is also a factor, but not in CI.)
Cast iron is used because it is cheap to make and can take a higher heat for a longer time without warping. The grilles in restaurants are all made of cast iron for this reason.
Everyone who thinks that Barkeepers Friend is the best miracle cure in the world... That and people who think they can completely season cast iron in one afternoon.
re: HaagenDazs
Yeah, one of my pet peeves is people who think the Earth is round! :-p
You are right about one thing...BKF won't get EVERYTHING - sometimes you have to use a Mr. Clean Magic Eraser.
re: jzerocsk
But seriously, if there is a BETTER mildly abrasive cleaner safe for porcelain/enamel, let's hear it! I am always looking for a better way to keep my white porcelain sink white!
re: jzerocsk
THANK YOU. You've made my point. Many people think it is a cleaner. It is not. It's a polish. I think the manufacturer even refers to it as a cleaner, but here's my point. Soap is a cleaner. Kitchen sprays are cleaners. BKF is a cleaner in as much as silver tarnish remover is a cleaner. Maybe it's just semantics but I hesitate to call it a cleaner because then people start using it like one.
I think it's great for your purposes and I use it to brighten up my sinks as well, but I was talking about people who relentlessly try to clean their pots and pans with the stuff. There's one user lurking here who actually started cleaning his/her pans with fine grit sandpaper! That's the kind of hilarity and over-the-top nonsense (pet peeve) I was referring to.
re: HaagenDazs
The sandpaper seems a bit much, but the clean is clean.
If good microfiber can remove 99% of the bacteria on a surface without the use of any "cleaner," "cleanser," "polish," "soap," "detergent," "solvent," then microfiber is a cleaner, too!
re: jzerocsk
I hear ya - good point. People just turn to BKF before they do other simpler things like soak it in the sink and toss it in the dishwasher. Part of it stems from the desire that people evidently have to make their cookware shiny and clean and brand new looking. While I'm not for ratty looking pans, I also know that people see these mirror finishes on many of the pans they see on TV.
Digging deep here... I don't know if it's the same psychological effect that some women (and some men for that matter) experience by being overloaded with TV and magazine models and so they "learn" that they must look just like them and then start the eating disorders... I know that's going overboard but how else can you explain the use of something like sandpaper to "clean" your pans?
re: HaagenDazs
I am a major silver junkie. I use fork dip to remove tarnish from the tines of forks but in no way is it a polish. That is the next step. Just becuase you clean the oxidization off of fork tines doesn't mean the fork is polished. At no time should that stuff be used on the rest of the flatware. Some oxidation is intended to bring out pattern details.
re: jzerocsk
Try Bon Ami, It won't scratch, but it doesn't necessarily remove all traces of stains either. Just get your sink clean, and then spray it with clorox bleach cleaner. I had an ivory enamel sink that was tough to keep clean-looking.
re: jacquelyncoffey
When BKF is $3.79 and Bon Ami is .89 per can it is a no-brainier. I use BA to clean my stainless cookware without scratching or leaving "whirl marks" on it. You just have to be careful about rinsing it or it will leave a white residue when dry.
I had an ivory enamel sink that was tough to keep clean-looking.
Just do what we do...keep it full of dirty dishes all the time and no one will notice the sink. : > 0
re: jzerocsk
A baking soda paste made by mixing a little with water? Baking soda and vinegar. Polishers, cleaners, whatever. They do the job.
re: jzerocsk
THAT was the reason I finally traded my white porcelain enamel sink for stainless steel. And I've never looked back!
re: HaagenDazs
Indeed ... when actually the second coming is Barkeeper's Friend + vinegar (as recommended elsewhere on this board).
Le Creuset- Why is it that a $260.00 dutch oven comes with a freakin' Plastic knob?! C'mon Frogs, you can do better than that.....Adam
re: adamshoe
Biggest pet peeve is glass covers -- for someone like me who's a little klutzy, they are an accident waiting to happen.
Hey Adam, be gentle with the French! I agree that the plastic knobs on enamel cast iron always seemed brain dead, but you know, it works well enough. That stuff was never intended for the hi-temps that people subject it to (no-knead bread). FWIW, Staub is French but their knobs are brass or stainless.
Not sure how you can't find the right size dutch oven -- the variety of sizes and shapes is remarkable. It is expensive stuff, so you could blow through a lot of cabbage figuring out what works. (Or try a few plain cast iron pieces -- they are fairly inexpensive and you might decide that the enamel is not all that important to you.)
re: MikeB3542
""Not sure how you can't find the right size dutch oven""
Well too low in height with too wide of base is a Brazier - too tall in height with a medium base is a sauce pot. It would be nice to see about an 8 and a 10 quart DO in proper height/base proportions. Also within a $40 to $60 price range.
Now comes another pet peeve- Lids cost extra on most of these other pot (non-DO) configurations. I may find acceptable for example a 10 qt Brazier but something will freeze over if they expect another $20-$30 for a lid.
re: RShea78
I see your point. The proportions of the traditional Dutch (or French) oven are kind of locked in. If black iron is OK, consider suppliers like MACA (they make extra-deep camp ovens -- they work just fine on the stovetop and in the oven). Wish I could help you with price -- we're all hurtin'.
re: MikeB3542
Biggest pet peeve is glass covers -- for someone like me who's a little klutzy, they are an accident waiting to happen.
re: adamshoe
LC probably choose plastic knobs because they are a insulator and they do not get hot on the stove top. If you chose to use the pan in a hot oven, you need to either remove the knob off or wrap it in a double layer of foil.
re: Kelli2006
They (the Frogs) do make metal knobs you know... I bought one of these for my LC.
Cheap enough, $9 at BB&B.
And where would we be without the Frogs? Example #1) Statue of Liberty. I for one am not into the fad known as Frog bashing. "Freedom Fries?" What kinda crap is that?!
re: HaagenDazs
Thanks for that tip, because the knob on my LC oven is severely cracked and chipping.
re: Kelli2006
Contact LC directly. I'm very sure they'll send you a new one at no cost to you.
re: HaagenDazs
I was being "amusant" when I bashed the Frogs.... Some of my best Brothers in Law are French, as well as my (ex-pat) Soeur. Vive La Belle France. (Cue the Marseillaise.....) Adam
re: adamshoe
LOL! I don't find your "frog" remark to be offensive--taken in the context it was written--it made me laugh. My SO is french and I'm always kiddin' him by calling him "frogman" always with a laugh!--that said, my feeling is the French can basically do what they want with the cookware because it is superior to ours. What I really go nuts over is those tins of fois gras that they have--the shape is really weird--a rounded triangle. You cannot open them with a normal can opener!!!!!!!!! It takes forever--I need to use a can opener and a knife. And when my dear fiance tries to open those cans his face gets red and he starts speaking loudly in french--the word "merde" is used a lot! The French simply need to redesign their fois gras tins..that's all!
re: jarona
a nefarious french plot: a rounded triangle for foie gras!
re: adamshoe
Actually the knob is not plastic and if you want to replace the knob, they do make stainless replacement knobs.
re: adamshoe
YES! That is my major pet peeve as well! (but good to know that I can replace it with a stainless version)
re: adamshoe
I love those plastic knobs ... no potholder required 99% of the time.
re: thinks too much
I actually like my citrus zester - I use it to make nice curls of zest for things, as well as on carrots in Vietnamese dipping sauce. I have too many graters, some aren't great, some verge on useless, but I have one large one that is great for grating cheese, particularly parmesan. With the microplane, I find the parmesan is too fluffy for my taste.
re: MMRuth
I've never gotten the zester to work right. I was referring only to graters advertised for citrus-related purposes... or fresh ginger. I use an old, battered and beloved mouli grater for my parmesan.
re: sbp
That sounds like a fuel issue. Gas or electric burners?
Gas- may need an air venture adjustment or cleaning of debris. Rich mixture causes carbon (soot) deposits.
Electric- There may be an oil or food based soiling likely under the drip pan.
Are you using anything (chemical in nature) to "shine" the pan? (some metal preservative) Products used to shine metals should not be subjected to any heat source. For example I use Sheila Shine for my Stainless Steel back-splash and range hood. There is a spot above the stove light that is now yellow telling me it is breaking down. Mebad because I didn't follow directions and now I got to deal with it.
re: RShea78
I wasn't clear. It's the sides INSIDE the pan that are discoloring. Unless there is liquid right up the sides. So, for instance, if I stir fry in the fry pan, the sloped sides darken. If i reduce a sauce in the saucepan, as the sauce reduces, the now dry sides darken. It's not the remains of the liquid that are scorching, either; it's just as noticeable reducing chicken stock as it is making a caramel.
re: sbp
If you are cooking on gas and not using all-clad (not All-Clad brand per se but pans that are tri-ply construction all the way up the sides ) but disk-bottom pans, you will have this problem. I switched to triply pans for this very reason when I began cooking on a Wolf AG range. I found that the gas flame heated up the sides of the pan as well as the base and the sides that weren't triply were getting much hotter than the disk bottoms and scorching anything that splashed up coming in contact with the hotter surface. Does this make any sense? Cast iron also eliminates this problem.
re: koigirl
Oh yes, that makes sense. And it's what I figured was happening. I didn't notice it on my old Farberware stuff, and of course not on the All-Clad, but the Cuisinart scorches like mad. That's why it's my pet peeve.
re: sbp
OOppss!! I wish you were more clearer... :-(
The "interior sides" (If I understand correctly?) is then is conducting too much heat, via "wick action". Here is when cooking is more science than art. I found out by using the small burner on my electric stove helps in my situation, even though my pot should be used on the larger burner. If I was to use a gas top, I would use a thermal disk or a flame tamer.
The idea is to concentrate heat more toward the center of the pan as to reduce the heat from climbing up the sides. If you are using a stock pot for reducing stocks, a better choice would be closer to a sauce pot, or in a pinch a brazer.
Baking sheets that warp in the oven.
I used my old crappy one while baking a quiche. It warped. Quiche spilled. I bought an heavy Oneida. Used it while baking a quiche. It warped. Quiche spilled. I bought a really heavy Paderno. Used it while baking a quiche. It warped. Quiche spilled.
What does a girl have to do to get a baking sheet that doesn't warp at 350 degrees???
re: Davedigger
The solution is to purchase 1/2 sheet pans at a restaurant supply store. They wont be pretty but they are guaranteed not to warp and will likely be less expensive than what you bought in the past.
The stores may not advertise that they are open to the public, but if you pay cash your business is very welcome, especially in the current economic climate.
re: Kelli2006
All of my pans were 1/2 sheets. Is the restaurant supply store the key?
re: Davedigger
The baking sheets sold at restaurant supply stores are constructed from a heavier guage of aluminum that will resist warping.
re: Kelli2006
""The baking sheets sold at restaurant supply stores are constructed from a heavier guage of aluminum that will resist warping.""
Resist is the right word, because even my Lincoln Model # 535-253, 1/2 bake, extra heavy duty, 13 gauge aluminum pan, has warped slightly. I am going through some of their procedures over the weekend to see if this works its way out before they will issue a replacement.
One of my lesser grade Advance Tabco 18ga pans warped, but it was my own fault of letting it come into contact with cold water while very hot. This isn't a corner warp but the pan has 2 little puddles or puckers in the bottom where the table had 2 spots of standing water on it.
re: RShea78
I'm hoping that maybe you'll magically see this thread a year later, but what were their recommended "procedures" and did they work in any estimation?
re: jmholsin
i'd be curious to hear the answer too. i Googled, but to no avail.
after all these years you'd think i could get used to it, but it still scares the crap out of me every time i hear that loud BANG! as a sheet pan warps in the oven.
re: goodhealthgourmet
LOL!! Me too!
re: Kelli2006
Yes, I agree. I have a bunch of heavier gauge aluminum sheet pans and they have never warped.
re: Davedigger
I realize this is an old thread but I had to put in my two cents worth...
I have worked in a catering kitchen for over a year using those restaurant supply store sheet pans and sometimes even these warp. At home, I use a lightweight sheet tray for quiche. Because it is thin and light, it may warp but doesn't have enough power when warping to move the quiche. Alternately, use the ubiquitous roasting tray that comes with the oven. You don't HAVE to use a sheet tray.
re: Jessica Laurel
LOL!! There's a thought. Thanks!
re: Jessica Laurel
That's an excellent idea. TY.
1. cleaning the le creuset ridged grill pan.
2. pyrex measuring cup with the cup gradations (vs. ml) are on the "wrong side" -- that is, i have to transfer the cup into my left hand to read the measurement in "cups".
3. skillets (i'm thinking of a couple of all-clads) whose handles make them tilt until food offsets the weight of the handle, and then it sits flat on the burner. makes pre-heating a pan difficult.
4. cleaning my food processor bowl. the straight -vertical bowl (with a 90 degree slope) makes it difficult to really get down into that crevice to clean it well.
5. loud motors -- my food processor sounds like a frickin' cessna taking off.
re: al b. darned
Speaking of measuring cups- I had one where the Us Ounce marks didn't match the US Cup graduations. By the time the 1-US Quart, 4-Cup mark was hashed, the ounce mark was a bit over 28 ounces but less than 29 ounces. I have a fairly accurate lab grade beaker that showed the whole measuring cup was out of wack.
al b. darned, this cup, although plastic, had a inverted "L" shaped handle that would just about cut your hand. Anyway, I tossed them as it wasn't worth my gas to return to the place of purchase.
re: RShea78
I tested my measuring jugs and found them up to 10% off...
re: al b. darned
I like the L-shaped handles better. It allows the measuring cups to be stacked.
Except for All-Clad, most modern pans have just an aluminum plate clad to the bottom.
ALL of my pans made this way scorch the food at the edge where the aluminum ends. It could be due to the heat flow 'wraparound' from my gas range, but I'm sure I've seen it with electric. BTW I rarely need maximum flame.
I'm liking cast iron more these days.
re: alkapal
My mind is still reeling from Soop's mentioning hand-beating egg whites for a lemon meringue pie on the pies thread. Better him than me! Alkapal's suggestion is a good one.
re: buttertart
Yeah, I'll probably try and pick up a cheap one. I'd make more pancakes too.
re: monocle
good for omelettes though eh?
I made an omelette in a pan roughly that size, and it's the only way I know that you can get it that thick. Also it's good for fried eggs. I think it's become the "egg pan".
re: monocle
An 8 inch is perfect for omelettes, crepes, and eggs for one or two.
Don't think of it as a skillet or frying pan. As Soop says, think of it as the egg pan.
re: monocle
It's also perfect for doing anything with a small tortilla, and cooking for one.
My pet peeve (although I realize it may not apply to most folks) is that many otherwise appealing pots and pans aren't compatible with induction cooktops. Induction is becoming more and more popular here in Japan, and I've heard the situation is the same in Europe. IMO, manufacturers of premium cookware should recognize this increasingly significant market segment.
re: tanuki soup
The popularity of induction and other electric ranges is most puzzling to me.
Electricity costs are high and increasing rapidly here, and I can cook up a storm without noticeable effect on my natural gas bill. Of course, in some locations gas might not be an option.
re: DiveFan
I believe that induction is actually the most energy-efficient stove-top cooking method, since all of the heat is generated within the pot itself. An additional benefit is that your kitchen stays cool, reducing the load on your air conditioning in the summer. As a final cost benefit, my electric company actually gives customers who install an induction cooktop a monthly rebate on their electric bills.
But cost issues aside, I *LOVE* cooking on induction. :-)
re: tanuki soup
Induction would be a slam dunk efficiency-wise, except electric utilities lose up to a third of the power they generate in the transmission lines.
re: DiveFan
Yup, the delivery portion of my electric bill is the shocker. The 'efficient' Jenn Air induction ranges still need 240v @ nominally 40 amps.
OTOH I don't even think Ed Begley Jr. can bite off this amount of solar photovoltaic electrical power yet. Outdoor reflector ovens anyone?
re: DiveFan
I wonder whether the economic considerations in the US are different from those here in Japan and in Europe. We pay about $6.50 a gallon for gasoline here (and I would assume that other petroleum products are equally pricey), while we have nuclear power plants for electricity. I believe the situation is the same in many parts of Europe. These differences may well tip the balance in favor of induction outside the US, explaining its rapid acceptance in Japan and Europe.
re: CookieWeasel
Stainless is more hard wearing. Why would you have stainless inside aluminium? That wouldn't offer any benefit I can think of.
The general rule is tough on the outside, conductive on the inside. Like copper with a SS lining, same principle even with cast iron and enamel.
re: Soop
Well, the usual All Clad is a stainless sandwich with aluminum in the middle. AC puts the stainless on the inside to prevent aluminum interaction with acidic foods like tomato. I don't like the stainless on the outside because it seems to be just for show, and slows down the heating properties of the aluminum. I can see the toughness angle, though. But with the sandwich, there's two parts of SS to only one part aluminum, & that doesn't seem efficient at all. (I admit it, I do prefer plain old aluminum & think that AC is way too pricey for what it is).
re: CookieWeasel
Oh I see, the outside of the /pan/. I thought you meant the outside of the sandwich.
Yeah, that's a bit pointless.
re: CookieWeasel
The stainless steel clad AC can be used w/ a conduction range because the LTD, MC2 and the copper-clad do not have the necessary ferrous exterior to conduct electricity.
I guess this qualifies as a cookware pet peeve. I hate microwave soup packaging that explodes soup all over the microwave when you heat it, even when you follow the heating instructions on the packaging.
All American measurements are in cups and tablespoons. Handy for some things, but not for most.
Plumbers that install P traps under sinks in a way that makes life easiest for them rather than maximising the amount of usable space under the sink.
Pepper grinders always leave bits of pepper floating round on the shelf.
Total inability to throw away something I no longer use.
Sauce bottles always end up with a coagulated gooey ring at the top; you end up trying to get the claggy residue out from between the threads.
re: Paulustrious
Super word: claggy. Exactly descriptive.
I have several pet peeves. I hate glass lids but not because they are an accident waiting to happen. I hate them because they always seem designed to drop into the lip of the corresponding pot and they sputter as soon as whatever is inside begins to generate a little steam. So I always use a different lid with the stockpot.pasta pot.steamer pot that came wih tthe glass lid. So I guess I am peeved with myself for not tossing the glass lid or taking the whole thing back to W-S and getting one with a regular lid. My other peeve is the nonstick option nudging out other choices. I use my old cast iron griddle a lot, but it really does have horrible heat distribution. Why can't these people who make fancy multilayered pans make a griddle with a stainless surface but a nice thick chunk of something conductive beneath, like aluminum or copper?
re: tim irvine
tim irvine: "Why can't these people who make fancy multilayered pans make a griddle with a stainless surface but a nice thick chunk of something conductive beneath, like aluminum or copper?"
You mean, like this one? http://www.amazon.com/Demeyere-Apollo...
re: Politeness
Ok. Let me rephrase that...
Why can't these people who make fancy multilayered pans make a griddle with a stainless surface but a nice thick chunk of something conductive beneath, like aluminum or copper that I can afford?
re: Paulustrious
Thanks, Politeness for the lead, and thanks, Paulustrious, for the rephrase. I agree. C'mon, manufacturers, it's a sheet of aluminum bonded to a sheet of SS! Oh, and manufacturers, assuming you read sites like this, please offer one long enough and wide enough to cover two burners, one side a of a four burner stove, fully. A very small lip around the edge is ok, but not an inch or more out of each side, please!
I'd seen the Demeyere-Apollo before but forgot it because of the size and shape. The price is a little whacko, too, but I have been known to buy a pricey pan now and then if it was truly a great pan, like a Mauviel professional tin lined lined copper saucepan, which always does its jobs flawlessly and notwithstanding it's enormous weight is made manageable by an extremely comfortable iron handle. But that introduces a whole new line of peeves, like waiting on Jamie to re-tin pans. Atlantic does impeccable work, way better than any others I have tried, but takes FFE AND screws up your accounting by holding the check until he starts, which may make it stale dated!
re: Paulustrious
Paulustrious: "... that I can afford?"
Probably not: http://chowhound.chow.com/topics/470902
Perfumed candles during a meal. In fact, any candles. Same goes for perfumed flowers.
Table centre pieces large enough to obscure a small elephant.
Super chargers. (these are chargers large enough to put another charger on.)
pet peeve: coffee maker carafes that can't pour a clean pour! ugh!
has anyone seen eric ripert's smooth top griddle (adjacent to/part of his smooth top stovetop)? he cooked cod on it today, and *boy howdy* was it a splattery mess!

subset: commoncrawl


text:
Wizard World Issue 1.2
* Exclusive: The Homeland Directive: the hot new tale of terror and government conspiracies from the makers of The Surrogates. * Introducing the Wizard Girls! They're taking you behind the scenes of the hottest new video games! * Who's Who in the Green Lantern movie toy line? * Plus: Twisted Toy Theatre and much, much more!


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Freezing Rain Warning – Brantford, Brant, Hamilton, K-W
A Freezing Rain Warning is in effect for Brantford, Brant, Hamilton, Ancaster, Kitchener, Waterloo, Cambridge, Woodstock, Ingersoll and Oxford.
Periods of freezing rain beginning tonight into Friday morning.
A disturbance from Texas will cause a band of freezing rain to develop late this evening for Southwestern Ontario and overnight for regions further east towards the Golden Horseshoe. The freezing rain will change to rain overnight for Southwestern Ontario and will quickly change to rain near the shores of Lake Ontario Friday morning. Elsewhere periods of freezing rain will persist into Friday evening. Ice accretion of up to 5 mm can be expected in some places. The freezing rain will be mixed with ice pellets at times.
The precipitation will taper to freezing drizzle Friday evening and end Saturday morning.
Poor travel conditions can be expected over the regions from early Friday into early Saturday.
A second and stronger system could bring an ice storm to the regions late Saturday into Sunday morning.


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To stay in line with the mission of the PHAST FOUNDATION, in Promoting Health And Service Together, each athlete in addition to running, will be asked to complete a very brief but meaningful act of service During this race, at the halfway point, the athlete participating will quickly assemble day packs for Randi. They will be filled with diapers, wipes, treats, and games, that Randi can quickly grab. Being a Mom is hard, let help her worry about one less thing. It takes very little time, 5-10 secs, but as a result of lots of people doing it, it adds up.
Soon there will be a LINK for the college fund. Cash or check will also be accepted on the day of the Race. Thank you so much for your support. Hope to see you out there. If you can not make it because you are too far away...RUN ANYWAY. Wherever you are, go do a 5k, for Remmy's 2k or complete the D.A.D. = the Dominik & Anabelle Dash (1mile fun run/walk). Take pictures, and send them in or add them to http://phastphotos.shutterfly.com/pictures/1759 Show Randi how much she and her family are loved.
The start and finish will be held on the Spanish Fork River Trail as it crosses S 1100 E Rd in Spanish Fork. Here is the Google Map Link
Here is the link to the race course. http://www.mapmyrun.com/routes/view/154606519
Start Time is at 7:00AM(ish).
Registration Is free, even if you are not coming to the race, register to show Randi and her family you are thinking of them.
This is a Memorial Run, and this year only, there will be no shirts, finisher medals, and/or prizes. Many participants are making their own shirts like THESE or THESE! Feel free to do so for you or your team.
EACH PARTICIPANT WILL RECEIVE A DIADORA DRAWSTRING BAG and Goo Gel Packets.
Click HERE for Registration.
If you have any questions, or if you would like to volunteer in anyway, please email or call me at firstname.lastname@example.com or 801 885 6923


text:
Ok… O que faz essa garrafa em um semaforo da Av. Paulista??? (Publicado com o Instagram)
Ponei maldito é fichinha perto disso… (Publicado com o Instagram)
:) (Publicado com o Instagram)
Sera que chove em São Paulo hoje? (Taken with instagram)
Fall Asleep (Taken with instagram)
May the new year bring these wishes to all of you.
Warmth of love, comfort of home, Joy for you children, Company and Support of family and friends.
A caring heart that accepts and treats all human beings equally.
Enrichment of knowledge and Richness of diversity.
Courage to seek and speak the truth, even if it means standing alone.
Hopes and dreams of a just world and the desire to make it happen.
A light to guide your path.
Helping hands to strengthen unity, Serenity and Peace within your hand, Heart and Soul.
Food for thought and soul.
A hand to hold…
My best wish for you.
Ari Zanuto
Christmas Decoration at Paulista Avenue in São Paulo, Brazil
Fabrica de nerds gordos! (Taken with instagram)
Eu queria comer sucrilhos… Nada melhor do que ir na fonte! (Taken with instagram)
Design by Simon Fletcher. Powered by Tumblr.
© Copyright 2010


text:
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The New York Knicks have finally acquired a point guard they can rely on since the retirement of Jason Kidd. Jose Calderon is going to be their starting 1-guard, a guy who can move the ball and create shots for teammates but still bank three's like everyone else. The problem is Calderon is going to be 33-years old at the beginning of the season and will have to sit and let the other two guys get some minutes. These other guys are Pablo Prigioni and Shane Larkin.
Well, we all know Prigioni. Shane Larkin not as much.
The Argentine Pest is a pass first creative PG who shoots the three-ball very efficiently and always looks to control the floor – every time the ball needs to be inbound you can hear throguh your TV the famous "I GOT IT" he screams to whoever is in bounding it. Prigi is also a pesky defender, like Clyde Frazier likes to call him. The downside here is his age (Prigi is 37, even though for his Steve Nash-ish style of play that isn't much of a problem as long as he stays in shape).
Shane Larkin is the son of Baseball Hall of Famer Barry Larkin, but that doesn't help the Knicks at all. The sophomore PG out of Miami had a great college career, specially on his sophomore year, when he led the Hurricanes to the ACC championship. A very fast, creative and good three-point shooter, he seems like a younger version of Prigioni. After joining the Dallas Mavericks after the 2013 NBA Draft, where he was selected by the Atlanta Hawks, Larkin played in the summer league and made his debut with a 3 points, 3 assists, 3 steals performance against the 76ers. Larkin had an injury that got him out of four months of play, which led him to have to play a few games in the D-League. He is an unproven talent, but for most people he is a great asset, pretty much being a first round draft pick that the Knicks are going to be able to try out. His main downside is his height – he stands 5'11 tall -, something that Phil Jackson (known for his big guards lineups) is not really a fan off.
All in all the Knicks are better served at the position than last year. My prediction is Prigioni is going to come off the bench first, but if the kid decides to perform like he did in college, the old guy might have a serious run for his money.


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iOS now sports the smartest keyword ever. It now has something called "QuickType" which will feature predictive texting. The iOS keyboard will now display words which it thinks would possibly be the next word that you want to type. The keyboard now also follows you conversation so it instantly displays the right words for you so you can simply tap on it and get it delivered across. Read More
Swift Is Apple's New Programming Language For iOS Developers
Developers, WWDC was huge. iOS 8, Mac OS X Yosemite and many other new things were announced. Apple also announced the launch of Swift, a brand new programming language for iOS which will act as a replacement for the Objective C that Apple has been using for the past 20 years now. With Swift, code on Swift and C can co-exist. Apple is marketing Swift to be fast, modern, safe and interactive. Read More
Know All Celebrities? Play Celebrity Picture Quiz for iOS
Celebrity Picture Quiz is a brand new App that has made its way to the App Store. The idea is simple – guess celebrities – their name or their reason for fame and you will earn points. The UI is extremely well laid out and the gameplay is smooth. When you start, you will be presented with celebrities that are well known, but as you progress, guessing the names of the celebrities would eventually become a lot harder. Read More
Billionaire Club: Apple And Beats Deal Almost Confirmed By This Video
Apple just made Dr. Dre a billionaire. This video above almost seems to confirm the $3.2B acquisition of Beats Electronics by Apple.
Apple Could Buy Beats Electronics For $3.2B
Apple is in talks to buy Beats Electronics for an astonishing $3.2B as reported by the Financial Times. If the deal goes through, this would be Apple's largest acquisition ever. Beats produces luxury headphones that have now become the trend and earlier this year launched an App that competes with Spotify. Read More
Bring Out Your Inner Nerd With Equate Formula Solver For iPhone
Have you ever wished that there was an app to assist you in solving a variety of complicated formulas? Equate Formula Solver is your answer – no pun intended. The iPhone app was developed by a team of self-proclaimed nerds who are dedicated to help you solve over 200 formulas in the fields of Math, Chemistry, and Physics. Read More
Apple Wants To Leave The World Better Than We Found It
In an effort to be environment friendly, Apple has posted a new video and an official webpage on its website that highlights the work Apple is doing to help the environment. Apple's main goal – leave the world better than we found it. The Better film features Tim Cook's voiceover. Check out the page here.
Official Apple Campus 2 Video
Apple has posted an official video showcasing their incredible work with the upcoming Apple Campus 2 in Cupertino. See it above.
Qustodio for iOS Helps Kids Browse The Web Safely
In this age of information technology, kids around the world rely a lot on the Internet for their day-to-day activities. As a parent, you must be quite anxious about their safety online, as the chances of kids getting trapped by cyber bullies, revealing their personal identity or becoming distracted/misled by age-inappropriate content are high. Qustodio is a new browser that allows kids to surf the Web in a safe and secure environment.
Once you install the app in all the devices your kids use, you need to set Qustodio as the default browser to give it complete control over your children's online activities. After you create your account, you can assign suitable avatars for your kids to have a separate profile for each of them. With a single Qustodio account you can connect to and monitor all your kids' devices such as the PC, tablet, laptop and smartphone.
Qustodio is an all-in-one cyber safety tool to help parents keep their kids safe online. Using this app you can monitor and track all activities such as the websites viewed, search histories, keywords used in searches and a lot more. If you feel that your kids are spending too much of time on a particular website, you can set time limits for that particular website. You can select a specific category and block all websites under that particular category. At times when kids are unintentionally taken to blocked sites, Qustodio Safe Browser denies them access and keeps you informed through alerts.
Qustodio Safe Browser has highly customizable options. With this app you set different time schedules for Internet usage of each of your kids. With an Internet enabled device you can access, manage and monitor your Qustodio account from any part of the globe. The browser's homepage provides you with detailed reports of each of your kids' Internet usage. The reports are presented in the form of charts and graphs. The browser alerts you if something has to be brought to your notice.
Qustodio Safe Browser is available in free and premium versions. By installing the free version you can connect the browser to two devices and observe two users for three days. With the premium versions you can monitor many users and connect to more devices for unlimited services. The premium versions are available for $44.95 and $79.95.
These days, kids are very sensitive about parents intruding into the privacy of their online activities. What I like the most about this app is that it allows me to monitor my kids' activities without infringing into their privacy.
With Qustodio Safe Browser parents can heave a sigh of relief, knowing that their kids are in a safe environment. You can download it from here.
TheAppleGoogle Rating 4.5/5
Microsoft Office: Now Available On iPad
After several years of waiting, Microsoft finally made a move that is strategically right for the company. Today, at an event in San Francisco, Microsoft announced the arrival of Microsoft Office for iPad. Word, PowerPoint and Excel will be available for the iPad on the App Store starting 2PM ET. Read More
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It's all over, and Noah Vonleh is the newest member of the Charlotte Hornets.
Since the Charlotte Bobcats' playoff elimination on April 28, all the hype has been centered around the NBA Draft. Now, it can all be put to rest, and all eyes can look towards next season.
"With the ninth pick in the 2014 NBA Draft, the Charlotte Hornets select Noah Vonleh."
For Hornets fans, there couldn't have been better news.
An hour or so before the draft began, Adrian Wojnarowski reported that Vonleh's draft stock was starting to drop–fast, at that. The former Indiana standout was once projected as a potential top-3 pick, after news of Joel Embiid's foot injury was released.
Seemingly out of nowhere, all that changed.
Noah Vonleh is on the slide in this draft, front office sources tell Yahoo Sports. Best first chance to be picked: Lakers.
— Adrian Wojnarowski (@WojYahooNBA) June 26, 2014
Vonleh plummeted even further than that, all the way to No. 9, right into the hands of the Hornets. On the surface, slipping upwards of six spots doesn't seem like an ideal situation for Vonleh, but really, it's a match made in heaven.
The 19-year-old stands at just under 6'10" in shoes, and has a 7'4″ wingspan. In turn, he is one of the best rebounders in the entire draft class. He lacks the explosiveness that some of the other elite prospects do, but his length and strength make up for it on both ends of the court.
Defensively, Vonleh is a stud. He is your Josh-Smith kind of guy: someone who is going to rack up steals, block shots, and bother guards and forwards alike. He can stay in front of his man, and thanks to his wingspan, it's tough to get a shot up over him – even a step-back or fadeaway. With Vonleh, the motor is always chugging. He is a hard worker, and will always give it his all. For a team looking to establish a defensive mentality, someone who is as versatile and relentless as Vonleh is on that end of the floor is going to be a critical piece moving forward.
Offensively, he still has a ways to go. At Media Day, he adamantly stated that he was going to be a small forward in the NBA, but with Charlotte, he just doesn't fit in as a three. He is a power forward, there's no second-guessing his position. He is going to be a stretch-4, mind you, who can hit the outside shot as well as generate offense in the paint when need-be, but a four nonetheless.
His jumper is solid, and his handles are improving, but he is a very effective face-up player, despite his lack of explosiveness. The footwork needs some extra development, but luckily, Vonleh will be mentored by Al Jefferson, who probably has some of the best offensive footwork in the NBA. Drop steps, step-throughs, dream shakes – Vonleh is going to have it all.
Charlotte needed a floor spacer, and while it's tough to project how effective Vonleh's unconventional stroke will be from the NBA three-point line, he should be able to hit it enough, at least to the point at which defenses will be forced to respect it.
It's been a long time since Charlotte has had such an intriguing two-way prospect, and now, Noah Vonleh looks to be the next to exceed expectations.
Tags: Charlotte Hornets Noah Vonleh


text:
"Sherlock" merchandise is now available at the Doctor Who pop-up shop in Sydney, the first time that products for the hit BBC show have been available in Australia.
BBC Worldwide is partnering with Microsoft Studios and Mojang to bring Doctor Who to "Minecraft: Xbox 360 Edition."
BBC Worldwide is taking a page from the mega events strategy that highlighted the 50th Anniversary of Doctor Who with promotions to launch the eighth season.
BBC Worldwide has released an interactive e-book with an extensive history of one of the Doctor Who's most famous foes.
BBC Worldwide is marking a year of momentous events with new merchandise for FIFA World Cup 2014, Doctor Who, Sherlock and more.
Titan Merchandise has unveiled figures from the upcoming collection Doctor Who Regeneration Titans.
BBC Worldwide North America and Fathom Events will celebrate Emmy award-winning actor David Tennant in a two-night theatrical screening event.
The non-profit New Starship Foundation is planning to open the world's first dedicated science-fiction museum in 2015.
World-renowned brands such as a Doctor Who, Star Trek and Dr. Seuss will be on display at Licensing Expo 2014.
BBC Worldwide and Titan Comics will launch two new comics based on the "Doctor Who" television series based on the Tenth and Eleventh Doctor.
Underground Toys celebrated the release of a wide range of new character licensed merchandise this week at New York Toy Fair.
BBC America is planning two theatrical screening events of the Doctor Who 50th anniversary special, "Doctor Who: The Day of the Doctor."
BBC America will celebrate the 50th anniversary of Doctor Who with the first-ever live simulcast pre-show from the YouTube Space Los Angeles.
Her Universe is planning a series of five top secret t-shirts to celebrate the 50th anniversary of "Doctor Who."
©2014 ADVANSTAR COMMUNICATIONS INC. All rights reserved.


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USADA chief: Lance Armstrong rep offered 'donation' in 2004
Cyclist's attorney denies report
COLORADO SPRINGS, Colo. -
The chief of the U.S. Anti-Doping Agency tells CBS's "60 Minutes Sports" that a representative for Lance Armstrong offered the agency a "donation" in excess of $150,000 several years before a USADA investigation led to Armstrong being stripped of seven Tour de France titles.
In an interview on the show's premiere airing Wednesday night, USADA CEO Travis Tygart said he was "stunned" when he received the offer in 2004 and USADA didn't hesitate to turn it down.
Armstrong's attorney, Tim Herman, denied such an offer was made.
"No truth to that story," Herman wrote Tuesday in an email to The Associated Press. "First Lance heard of it was today. He never made any such contribution or suggestion."
Tygart did not immediately respond to requests from the AP for comment.


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The NHL set some parameters last summer when it rejected Ilya Kovalchuk's contract for salary cap circumvention, but what about the nine-year deal that Brad Richards just signed with the Rangers?
A lot of people are concerned about the final three years at $1 million apiece.
Puck Daddy looks at the discussion here.


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Troops shooting demonstrators in Fallujah: Seen this movie before?
Now, nine years later, it happens again.
This time, Mosul, too.
Thomas E. Ricks covered the U.S. military for the Washington Post from 2000 through 2008.
Now, nine years later, it happens again.
This time, Mosul, too.
Thomas E. Ricks covered the U.S. military for the Washington Post from 2000 through 2008.
I am told that General Mattis was traveling and in a meeting when an aide passed him a note telling him that the Pentagon had announced his replacement as head of Central Command. It was news to him -- he hadn't received a phone call or a heads-up from anyone at the Pentagon or the White House.
I asked a friend about that. He wrote back:
...the commander-in-chief can make a change whenever he wants and give no reason. That is right and proper under our system of government.
But there's also the matter of common courtesy to an uncommon man. Here is what one person wrote to me: "What message does it send to the Services when the one leader known for his war-fighting rather than diplomatic or bureaucratic political skills is retired early via one sentence in the Pentagon's daily press handout? Even in battle, Mattis was inclusive of all under his command. He took the time to pull together his driver and guards after every day's rotation on the battlefield, telling them what he thought he had learned and asking them for input. Surely senior administration officials could have found the time to be gracious. But they didn't." Bing West, admittedly a friend of Mattis and fellow Marine, tells me: "It was injudicious to truncate Mattis's command time because his toughness was well-known across the Middle East. The image of a determined warfighter is precisely what a commander-in-chief should cherish when trying to exert leverage upon a recalcitrant Iran."
Pentagon spokesman George Little sent along this note on Friday afternoon:
I reject in the strongest possible terms your reporting about leadership changes at CENTCOM. The fact of the matter is that Gen. Mattis discussed the timing for a change of command at CENTCOM with the Secretary last fall. At that time, Gen. Mattis was asked for recommendations on who might succeed him at CENTCOM. It would be wildly inaccurate to suggest anything else.
I wrote back to Mr. Little these questions:
Can you answer these questions? They are yes or no, I think: Are you flatly saying that Mattis was in fact called? Or are you saying that Mattis was not called but should not have been surprised? Or are you saying something else?
When he didn't address those questions, I sent them again and said I would publish his statement along with the comment that he wouldn't address my specific questions. This led him to write back:
He wasn't called. He personally met with the Secretary. This wasn't a surprise. You can't say I declined to address your questions.
I think Mr. Little is emphatically denying something I didn't say. That is, I think Mattis knew he would be leaving eventually, which would lead to such a conversation with the secretary, but was in fact surprised by the timing and the lack of notice about a press release announcing his successor being issued.
Cpl. Cassandra Flowers/DVIDS
Thomas E. Ricks covered the U.S. military for the Washington Post from 2000 through 2008.
This might be the golden age of vice, but people are getting richer, freer, and more connected every day.BY DAVID ROTHKOPF
A smaller atomic arsenal isn't just wishful thinking -- it's bad strategy.BY MATTHEW KROENIG
A Syrian-American writer finds her voice, with help from Libya's most famous novelist.BY AMAL HANANO
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Connect to other sites within the UBM Medica Network
Advances in basic molecular research of alcoholism await translation into important new clinical insights.
The Adolescent Brain
An expert Q&A with Laurence Steinberg, PhD. His newest book offers insights into the malleable adolescent brain and provides guidance to parents hoping to better understand adolescents.
The Most Exciting Time in the History of Psychiatry
Advances in psychiatric research, spanning the entire spectrum of biological, psychological, and social aspects of mental processes and functions, have transformed the field of psychiatry. More in this inaugural piece by Psychiatric Times' Editor in Chief.
In his blog for Mental Illness Awareness Week, NIMH Director Thomas Insel talks about the complexity of mental disorders and the need for scientists, clinicians, patients, and families to work together in searching for better treatment.
The Monoaminergic System and Its Putative Role in Alzheimer Disease
The SSRIs, although principally targeting serotonin transporter, are complex drugs that might work on other neurotransmitter and receptor systems. It is likely worthwhile to look at the effects of other monoamine and neuropeptide systems on the enzymatic machinery cleaving the amyloid precursor protein.
Gut Reaction: Rorschach Test
What is your first impression of this image and why?
Will $650 Million in Genetic Studies Solve the Mystery of Mental Illness?
Some doubt that even $650 million will go very far in speeding up the solution to the vast jigsaw puzzle known as neuroscience. According to this author, we have learned a great deal in basic science, but nothing at all that translates to better clinical care.
The Paradox of Parity
When psychosocial treatments are delivered with high quality and fidelity, outcomes improve. That is the parity all of us should be fighting for. More in this commentary by NIMH Director Thomas Insel, MD.
Harnessing the Innate Plasticity of the Brain for Recovery
We talk about mental disorders as brain disorders, but what does that really mean? How does it change the way we think about autism, schizophrenia, depression, bipolar, and other illnesses? The answer to these questions are still evolving. More in this video exclusive with NIMH Director Thomas Insel, MD.
Mini-quiz: Criteria for Intellectual Disability
Take our quiz to test your diagnostic skills on intellectual disability (intellectual development disorder), a subcategory of neurodevelopmental disorders in DSM-5.
New Insight Into the Neurobiology of Depression
Certain aspects of depression result from maladaptive stress-induced changes in reward circuits of the brain.
Neural Plasticity and Addiction
Chronic exposure to addictive drugs like cocaine produces a progressive pattern of synaptic plasticity in reward circuits that can continue to develop well into periods of drug abstinence.
New Insights Into the Effects of Alcohol on the Brain
What are the latest findings on acute and chronic effects of alcohol on the human brain?
Alcoholism Research and Neuroimaging: Implications for Treatment
Earn CME Credits for reading Psychiatric Times articles. Click here to go to our free online CME activities.
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The 1607 Midlands Revolt
You know that liberal arts education you just went broke for? It's a lot more evil than you think. But at least you might get a job with it. Might.
Human Development & Social Relations, Earlham College
"What are you going to do with that?: Examining a Liberal Arts Education"
A thesis about the doubtful value of thesis-centred degrees, meta. (It would be interesting to read!)


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You Gotta Eat.
Everything that grows must be fed, your business is no different. Remember, you are what you eat.. Is the reason that your business isn't growing because you don't eat properly? If you want your business to recover from malnourishment, you will need to make drastic changes to your diet.
It's interesting that none of us would ever expect to live today on the food that we ate four years ago, but we expect our businesses to survive on the educations that we received years ago. The key to consistent growth is to continue to eat. I've mentioned before, there are several books that you can read that provide a general understanding of the business world as well as follow the stories of other entrepreneurs, but I do understand that there are many of us that just don't have the time to sit down and dedicate to reading. [Insert side eye].. You make time to EAT don't you? We make time to do what we want to do, and when you make eating a priority, you will make the time.
In my mind, reading a 350 page book is the equivalent of preparing one of my Grammmomma's Thanksgiving feasts.. and though I like to eat, consuming that much information can be overwhelming if not done in moderation. There are other options though. Sometimes when our time is limited, we need to nourish our bodies with what's available fast, and the same can be done with our businesses. I have been known to listen to audio books as I work and have recently become a huge fan of Netflix.. There are several documentaries available to stream on demand as well as TV shows about entrepreneurs [recent diamonds found: Bloomberg's Risk Takers], I have dual monitors, so I can have the show on one screen and work on the other.. but no matter what, I always find time to EAT.


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Nuance's Price Tag: 50% Upside
Teodor Rasa • Wed, Oct. 22 • 29 Comments
- Nuance is the industry leader in Voice-Recognition Technologies and a fast-growing Cloud Computing Company.
- Recurring Revenue equates to 65% of all sales.
- Private Market Value of $22.75 per share should be conservative price tag.


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Nearby schools include Terrace Community Middle School and Folsom Elementary School.
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Geranium - Americana® Orchid.
- Starting at: $0.00 - Out of stock
Questions? (888) 864-7663
Geranium Americana Orchid, Geranium 'Americana® Orchid' PP#15,483, is known for its clean and intense flower colors and for the large flower heads it displays. These plants have succulent leaves and stems.
Americana® Orchid has a lavender color with a white center, similar to the Rocky Mountain® Lavender Pink yet a little less vigorous. It has a well branched plant structure.
Americana's are excellent landscape performers.
Geraniums are a favorite bedding and container plant and are grown in almost every region of the country. They are commonly called garden geraniums or zonal geraniums.
They are excellent in containers of all types from small pots to large tubs to window boxes. Geraniums are one of your best choices for use in hanging baskets. They combine well with other plants such as petunias and ivies.
This plant can be a perennial in zones 9-11. In zones 3-8 it is an annual only.
* Keep pH above 6.0
* Deadhead
* Long bloom period
Shipping Fees
Nature Hills sells a variety of plants and products, with many available in different types and sizes:
At Nature Hills we handle, package and ship the products you order with the utmost care to ensure healthy delivery. Shipping and handling charges are calculated based on the tables below. Please note that some items include an additional handling surcharge, these will be noted on the item's product page.
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Nature Hills sells a variety of plants and products, with many available in different types and sizes:
Select (bare root) Trees - Hand-selected quality bare root trees. The height of the tree you will receive will be displayed under the icon. Popular sizes of Select Trees are 1 foot, 2 feet, 3 feet, etc.
|Select (bare root) Plants - Hand selected-quality bare root plants.The height of the plant you will receive will be displayed under the icon. Popular sizes of Select Plants are 1 foot, 18 inches, etc.
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|Geranium 'Americana Orchid'
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|Flower Color
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Geranium - Americana® Orchid.


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Applications are invited for a 3-year postdoctoral position in the group "Theory of Complex Quantum Systems" at Skolkovo Institute of Science and Technology (Skoltech) in Moscow, Russia. Skoltech is a new graduate university established by the Russian government in collaboration with Massachusetts Institute of Technology (http://www.skoltech.ru/en/). It is an ambitious project aimed at bringing together the best international and Russian traditions in education, research and innovation. The official language of instruction and communication at Skoltech is English. International candidates are strongly encouraged to apply. Skoltech offers internationally competitive salary, housing allowance, medical insurance and a relocation package.
The research activities in the group "Theory of Complex Quantum Systems" are concentrated in two broad areas: (i) superconducting materials and (ii) relaxation and chaos in many-particle systems.Required qualifications: Ph.D. in theoretical physics on a subject related to many-body quantum systems (condensed matter, cold atoms, etc.). Experience in superconductivity theory or in numerical studies of lattice models is a plus.
Application packages should include cover letter, CV, publication list, contact information of three references, statement of research interests with the emphasis on the relevant qualifications - everything in the form of a single PDF file.
All applications and inquiries should be sent to Prof. Boris Fine at the email address firstname.lastname@example.com . The position is available immediately. The search is open until the position is filled.
Specialism: Materials & characterization, Mathematics & theory
More jobs in this specialism
Job type: Academic - postdoc
More jobs of this type
Location: Russia
More jobs in this location


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MacPorts Portfiles
The MacPorts Project currently distributes 20492 ports, organized across 83 different categories and available below for viewing. This form allows you to search the MacPorts software index, last updated on 2014-10-25 at 15:00:31 America/Los_Angeles.
Or view the complete ports list (20492 ports).
Query Results
1 Portfile Selected
- py32-translationstring 1.1
- Utility library for i18n.
Licenses: BSD
Maintained by: stromnov openmaintainer
Categories: python devel
Platforms: darwin
Dependencies: py32-setuptools python32