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Google Play is divulging your personal info every time you make a purchase
This is just another in a long line of privacy breeches from Google. The tech behemoth is citing a "flaw" for this invasion of privacy, but it appears the information giveaway is by design.
from AU News:
EVERY time you purchase an app on Google Play, your name, address and email is passed on to the developer, it has been revealed.
The "flaw" - which appears to be by design - was discovered by Sydney app developer, Dan Nolan who told news.com.au that he was uncomfortable being the custodian of this information and that there was no reason for any developer to have this information at their finger tips.
You may remember Mr Nolan as the creator of the Paul Keating insult generator all that hit number one in the Aussie App Store last month."
"Let me make this crystal clear, every App purchase you make on Google Play gives the developer your name, suburb and email address with no indication that this information is actually being transferred," Nolan wrote on his blog.
"With the information I have available to me through the checkout portal I could track down and harass users who left negative reviews or refunded the app purchase."
Harrassment aside, the problems posed by malware - "virus" programs that infect your phone, or computer and steal your personal details - are far more serious.
With Google customers' details just sitting in developers accounts, all it would take is a half decent piece of malware software for that information to be accessed. These personal details could then be used to access the users' bank details. That's also more than enough information to be able to access your other devices which could also be mined for more data - insurance information, other credit cards - which could then be used to access your banking credentials.
Mr Nolan told News.com.au that tens of millions of Google customers could be affected.
The concern has also been raised in recent weeks that Google may be sharing private user information with Democrat voter databases. Who will hold Google accountable?


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Andy RussellCEO & Co-Founder
Andy Russell is also the CEO and founder of Trigger Media, the parent company of Host Committee. Andy is also an initial member and a partner of Pilot Group, launched in 2003 by Bob Pittman. At Pilot Group, Andy's responsibilities are ...focused on digital media investing. Through Pilot Group and other investment vehicles, Andy has been involved with investments including DailyCandy, Thrillist, TastingTable, Ideal Bite, VitalJuice, PureWow, GeekChicDaily, Zynga, Betaworks, Silicon Alley Insider, SailThru and many others.
Prior to Pilot Group, Andy was the youngest Partner at East River Ventures, where he focused on the Digital Media investment practice from 1999 to 2003. At the age of 26, Andy co-founded the world-renowned restaurant/nightclub MOOMBA, which New York Magazine ordained "the hottest restaurant/nightclub in the universe."
Andy currently serves on the board of directors of American Media. He is also a Digital Media Strategic Advisor to Condé Nast. He received his BA from Cornell University and his MBA from Columbia University Business School.
Read More
Eric ChuCTO
With over 12 years of technology and startup experience in both NYC and Silicon Valley, Eric is at the forefront of designing and developing large-scale distributed systems and customer-centric Internet software spanning Internet ...advertising, mobile, and e-commerce industries.
Prior to Host Committee, Eric served as a Lead Engineer at Gilt Groupe heading up the Email Personalization & Deliverability team. There he assembled and managed the engineering team that created the infrastructure and algorithms that burst deliver millions of individually personalized emails into inboxes within minutes.
Before Gilt, Eric joined an early-stage Mobile Startup in the SMS publishing and advertising industry. There he served as Lead Engineer for their content publishing system, as well as, engineered their advertising platform from the ground up.
Eric holds a Bachelor's of Science in Computer Science from Rutgers University.
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Jonathan DurkeeVP of Operations &
Business Development
Jonathan Durkee is the VP of Operations and Business Development at Host Committee. Prior to joining Host Committee, Jon managed analytics, user intelligence, and SEM at Voxy, a tech startup in the language learning space...that uses NLP and machine learning to deliver relevant and intelligent content to teach more than 2 million users English from Spanish & Portuguese. Before diving into the tech space, Jon worked in various finance, business development, and analytics roles at Johnson & Johnson and Contrarian Capital. He has a double BA in Mathematics & Economics from Wheaton College.
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Laura PetasnickVP of Sponsorship Sales
Laura is an accomplished media sales executive with a successful track record across advertising platforms comprising print, digital, mobile, video and social engagement. Her achievements over her nearly 20 year career...include launching and building leading publishing brands such as Real Simple and WSJ's Weekend Journal, creating and managing sales teams and helping re-invigorate and re-focus established media brands.
Prior to joining Host Committee she was Vice President of Integrated Sales at Martha Stewart Living Omnimedia where she led the sales team in growing integrated advertising programs nearly 20%. Her career highlights include key senior management roles at Prevention/Prevention.com where she served as publisher, Vogue, and Time Inc. Corporate Sales & Marketing.
Laura began her career in her hometown of Chicago. She moved to New York to open the NYC sales office of Chicago Magazine.
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Rozy BoswellDirector of Venue Relations
Rozy Boswell is the Director of Venue Relations at Host Committee. She works with New York's top nightclubs, lounges, and bars to book private events that drive profit during off-peak hours. Before joining Host Committee, Rozy...was the Director of Operations at DBD Social and worked in the Communications Department at the Hirshhorn Museum. She graduated from George Washington University with a BA in Art History and Fine Arts.
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Marguerite PravataHead of Production
Marguerite Pravata is the Head of Production at Host Committee. She organizes and executes all party details, from maintaining a hospitality-trained staff to ensuring top-tier event entertainment. Before joining Host Committee,...Marguerite was the Senior Events Manager & Director of Outside Markets at Joonbug.com and worked in FOX's Publicity department. She has a BA in Public Relations and Advertising from Loyola University Maryland.
Read More
Carli RothDirector of Events &
Carli began her career working in public relations at Harrison & Shriftman. Working closely with both principals, Carli helped manage the Events department to work on VIP Relations and event management. She...moved to RJW Collective (JWALK NY) to run event production for clients like DeLeon Tequila and LACOSTE.
Carli brought her expertise and experience in event management to DBD Social, which she co-founded with Yvonne Najor in 2010. Together, Carli and Yvonne grew DBD Social to become the premiere event planning service for young professionals in New York City.
Carli is a graduate from the University of Colorado, Boulder.
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Yvonne NajorDirector of Events &
Yvonne started her career as a Special Events Curator for a private global dining club. Yvonne worked closely with sponsors and venues to craft unique experiences for new club members in Los Angeles, building towards the club's ...successful Los Angeles launch.
Given her passion for creating memorable experiences, Yvonne went on to co-found DBD Social in 2010. DBD was an event planning service that organized social events and parties at top venues throughout New York, focused on offering clients a high-end experience by matching groups of partygoers with their ideal venues.
Yvonne is a graduate of the University of Southern California.
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Jason HirschhornAdvisor
Jason Hirschhorn is a seasoned media and technology entrepreneur. Jason was most recently President of MySpace, having served as their Chief Product Officer beforehand. Prior to MySpace, Jason was the President of...Sling Media and the Chief Digital Officer of MTV Networks. Jason was also the Founder of Mischief New Media, which was sold to MTV Networks in 2000.
Jason produces Media ReDEFined, a popular daily newsletter. He is also a member of the Board of Directors of MGM.
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Sam ShankAdvisor
Sam Shank is an entrepreneur, angel investor, and the founder and CEO of popular same-day hotel bookings app HotelTonight. Previously, Sam founded and was the CEO of DealBase.com, a travel deals search engine, and...was CEO of TravelPost.com, a hotel reviews site. He has also worked in comparison shopping at Excite, CNET, and Nextag. He has a BA in English and an MBA in Entrepreneurship, Finance, and Marketing from the University of Virginia.
Read More
Tom WindishAdvisor
Tom Windish is the founder and president of The Windish Agency, an independent booking agency with a roster of over 600 musicians, bands, and DJs. The Windish Agency has offices in Chicago, New York, LA, Toronto,...Oakland, and Boston. Tom has a BA in Sociology from State University of New York at Binghampton.
Read More
David RabinAdvisor
David Rabin founded many of New York's most venerated bars, restaurants, and nightclubs, including The Lamb's Club, Jimmy at the James, and Double Seven. The former entertainment lawyer was also President of the New York...Nightlife Association for nine years. David has a BA from Tufts and a law degree from Columbia.
Read More
Dave HowardAdvisor
Dave Howard is a renowned sports management executive with over 20 years' experience leading iconic sports organizations in the New York City marketplace. Most recently, Dave was President of MSG Sports where he...ran the business operations of the New York Knicks, Rangers, Liberty and the Garden's and non-team sports events. Prior to MSG, Dave ran the business operations of the New York Mets and was the key business executive in the development of Citi Field. He has an AB in Economics from Dartmouth and a law degree from Fordham.
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subset: commoncrawl


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What better creature to protect your precious d20 dice than adorably fearsome dragons? These awesome Dice Dragons are the work of DeviantARTist Becca Golins of Dragons & Beasties. Becca handmakes each dragon using Premo Sculpey Clay.
When they aren't guarding their d20 charges (or one of our 20-Sided-Suckers) as though they were priceless eggs, these wonderful dragons can double as beautiful gaming miniatures.
Becca sells her Dice Dragons via the Dragons & Beasties Etsy shop.
Visit the DeviantART gallery to check out more of these fantastic little creatures.
[via Technabob]
My baby girl needs one of these as soon as she gets old enough to role-play with daddy.
Some day, provided one of his two children is sufficiently nerdy, Ben's kids will have their pick of these. They will have the /awesomest/ door.
Richard is home sick today from his job somewhere in a gleaming skyscraper in Dallas. As a result he would like a bunny.
While Richard's nostalgia gland is generally considered, on average larger than is probably healthy, his sickness has caused it to become enflamed to the point that our manly man desires a soft and cuddly bunny. Apparently he had them as a child. They served to balance the weaponized bee bags and can top shuriken.
What is good in life? Why guides and encyclopedias to distant and non-existent lands of course!
While Richard finds Adventure Time baffling and strange, Ben loves it and is rather looking forward to the release of the "The Adventure Time Encyclopaedia (Encyclopedia): Inhabitants, Lore, Spells, and Ancient Crypt Warnings of the Land of Ooo Circa 19.56 B.G.E. - 501 A.G.E.". After all, who doesn't want a couple pages from BMO's owner's manual and ancient dungeon maps?
For the more literary minded, we give you "the Compleat Ankn-Morpork: City Guide". The greatest city on Terry Pratchhett's Discworld, the guide features a full size map of the city and a guide to major landmarks like the Patrician's Palace as well as little-known, er, nooks like Dwarf Bread Museum in Whirligig Alley. If you love Discworld and Terry Pratchett, you probably need this book.
Can't find a weekly group for your dungeon crawling fix? Need less story and more killing and looting? Look no farther. Super Dungeon Explore has you covered.
Grey and red plastic figures too boring? Break out the paints and make something amazing!
Dice are all well and good and Ben loves them, but you have to admit, a clunky plastic box is no way to keep your dice. Custom dice bags? Now we are talking.
I don't think I need to explain why I need this.
I don't think I need to explain why I need this.


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Donnell Alexander, Colorado State RB, questionable for Utah State game
FORT COLLINS — Colorado State coach Jim McElwain was hoping to have better news.
Following Tuesday's practice, McElwain told reporters that Rams sophomore running back Donnell Alexander was able to participate in only "a couple" of repetitions with his sore knee. "And I say that gingerly," McElwain added.


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A Answers (4)
Jeannie Gazzaniga-Moloo, PhD, Nutrition & Dietetics, answered on behalf of Academy of Nutrition and DieteticsIn general processed foods such as canned, frozen and packaged foods are going to have a higher sodium content compared to fresh fruits and veggies, whole grains, lean meats and most dairy products, except cheese. For many canned and frozen foods, reduced sodium products are offered. Key is to read the Nutrition Facts Label and comparison shop, choosing the lower sodium version when possible.
Dole Nutrition Institute answeredThe following foods have the highest sodium content:
• Onion soup
• Table salt
• Dry bread crumbs
• White flour
• Sauerkraut
• Tomato sauce
• Ham
• Baked beans
• Hamburger
Penn Medicine answered
Most foods contain some sodium. Foods in their natural state usually contain only small amounts of sodium. Most of the sodium in our diet, in fact almost 80%, comes from food such as processed food, packaged food and prepared food. Processed food can include deli cheese, deli meats, sausage, hot dogs and pickled food. Packaged food can include canned foods (including vegetables and soups), most condiments, marinades and "flavor" packets in boxed rice or pasta. Prepared foods can include foods from restaurants, fast food, baked goods or cooked or prepared meats. It is also important to know that 10% of the sodium in our diet is added at home, either during cooking or at the table with the saltshaker.Helpful? 1 person found this helpful.
Joan Salge Blake, MS, RD, Nutrition & Dietetics, answered on behalf of Academy of Nutrition and Dietetics
Cold cuts, cured meats and soups have a history of being notoriously high in sodium, but surprisingly bread and rolls actually top the list due to the frequency that we eat them. Forty percent of the sodium we eat comes from these processed foods:
- Breads and rolls
- Cold cuts and cured meats
- Pizza
- Poultry
- Soups
- Sandwiches
- Cheese
- Pasta dishes
- Meat dishes
- Snacks
Use less processed foods to help reduce the sodium in your diet.Helpful? 3 people found this helpful.


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I am copying below the weekly email from the Saratoga Springs Farmers Market:
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No other team in the AL East defined upstart like the 2012 Baltimore Orioles. Buck Showalter and the Birds' uncanny ability to win one run and extra inning games defied the law of averages and in so doing elevated a division doormat to a door knocker. I recently was able to catch up with Birds Watcher Editor Domenic Vadala. Here's how my Q&A went with him.
In your opinion, did the Orioles make enough changes in the offseason to help increase their chances to win in 2013?
The Orioles didn't do much in terms of improving their roster due to the fact that teams would only trade with them if they offered prized prospects. However they do return the best bullpen in the bigs, and two 30+ home run per year guys (Davis and Jones) to the lineup, so I feel that they're in a position to compete in 2013.
What/who have been your most surprising upsides and let downs during this spring training season?
The outfield depth in the form of Chris Dickerson, Trayvon Robinson, etc. have been great surprises. If anyone goes down in the outfield, the Orioles shouldn't be in horrible shape. Chris Davis has looked strong at first base as well, which is something that should give Orioles fans some hope. In terms of letdowns, Nick Markakis' injury issues have been a bit concerning, but other than that the Birds appear to be in good shape.
Key injuries impact teams both on Opening Day and beyond. What injuries, both short-term and long-term, will most hamper the Orioles' ability to be successful? Tough to say. The above-mentioned injury to Markakis, and some soreness on the part of starting pitcher Chris Tillman are worthy of concern, but those aren't expected to hamper the Orioles. If Brian Roberts can stay healthy as well, the O's should be in good shape.
What are the three keys to success for Baltimore to compete for an AL East title in 2013? It's all about the pitching. As I said above, the O's return two 30+ home run hitters to the lineup in 2013. If the starting pitching falls apart, they're going to find themselves playing a lot of catch up. But if they can get and maintain leads, they'll be in good shape.
Predict your AL East end of season standings and why.
On Birds Watcher we're not predicting standings, and I won't actually be coming out with my win total prediction until next Monday. However what I will say is that at the very least the Orioles will be in contention until the end of the season!
Hey Sox Fans: Get Hip! Chat It Up in the Bosox Injection Fan Room, free and available right now.


text:
Cain, Ruth (2011) 'Imperfectly Incarnate': Father Absence, Law and Lies in Brett Easton Ellis and John Burnside'. Journal of Law, Culture, and Humanities, 8 (2). pp. 1-25. ISSN 1743-8721. (The full text of this publication is not available from this repository)
|The full text of this publication is not available from this repository. (Contact us about this Publication)
|Item Type:
|K Law
|Faculties > Social Sciences > Kent Law School
|Depositing User:
|Philip Robinson
|Date Deposited:
|08 Apr 2011 13:13
|Last Modified:
|03 Sep 2012 09:19
|Resource URI:
|http://kar.kent.ac.uk/id/eprint/27640 (The current URI for this page, for reference purposes)
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Brain Insulin Resistance in Alzheimer Disease and Its Potential Treatment With a Mediterranean Diet and GLP-1 Analogues: Page 3 of 5
Brain Insulin Resistance in Alzheimer Disease and Its Potential Treatment With a Mediterranean Diet and GLP-1 Analogues: Page 3 of 5
Our subsequent ex vivo stimulation studies have shown lesser, but significant, brain insulin resistance in the HF of patients with MCI (H-Y Wang et al, unpublished data, 2013). Given that nearly half the American populace aged 45 to 64 years has prediabetes (ie, peripheral insulin resistance but not hyperglycemia),7 it is likely that brain insulin resistance begins to develop with normal aging but accelerates in the transition from the preclinical to the MCI stage of AD. Peripheral hyperglycemia is not necessary for development of brain insulin resistance, because that occurred in our patients with MCI or AD dementia even though they lacked a history of diabetes.
AD is not type 3 diabetes mellitus (T3D), but rather an insulin resistance syndrome
Many have interpreted the similarities between T2D and AD coupled with evidence of brain insulin resistance in the latter disorder as evidence that AD represents a third type of diabetes mellitus targeting the brain. This is misleading for at least 2 reasons. First, the term "diabetes" is inappropriate: the defining diagnostic feature shared by type 1 diabetes mellitus and T2D is not insulin resistance, but hyperglycemia, which is not a known feature of the brain in AD or animal models of that disorder. Second, while brain glucose metabolism is reduced in AD, that phenomenon appears unrelated to brain insulin resistance, which does not play a role in neuronal glucose uptake.9 The term "T3D" incorrectly implies, then, that the many deleterious effects of hyperglycemia and decreased cellular glucose uptake are playing a role in brain insulin resistance.
Rather than T3D, brain insulin resistance in AD is more aptly described as a neuronal form of Reaven insulin resistance syndrome,12 a condition characterized by insulin resistance coupled to at least a subset of its associated abnormalities in other tissues (eg, inflammation, dyslipidemia, and endothelial dysfunction). This syndrome, a core element of the more expansive metabolic syndrome, is not a separate medical disorder but rather an aspect of different clinical conditions (eg, T2D, cardiovascular disease, and essential hypertension).12 Our work suggests that both MCI and AD can be added to that list of medical conditions.
IRS-1 inhibition by Aβ and cytokines can trigger braininsulin resistance in AD
Aβ oligomers and several inflammatory cytokines (eg, tumor necrosis factor α and interleukin-6) activate a number of enzymes that serine phosphorylate IRS-1 and thereby inhibit its activation by the IR.9,13 Such phosphorylation is known to cause peripheral insulin resistance in adipocytes and skeletal muscle.14 Brain insulin resistance appears to have the same cause, because the previously noted reductions in insulin-induced IRS-1 activation seen in brains of persons with AD dementia occur in the presence of abnormally high basal levels of IRS-1 serine phosphorylation (IRS-1 pS).9 Basal phosphorylation at 2 sites, IRS-1 pS616 and IRS-1 pS636, are consistently elevated in insulin-resistant brain tissues and may thus be biomarkers of brain insulin resistance.9 Levels of IRS-1 pS616 and IRS-1 pS636 rise to some extent in brains of normal persons with advanced aging, consistent with the view that brain insulin resistance is a feature of normal aging that is markedly accelerated in AD. This process appears closely associated with cognitive decline, because levels of IRS-1 pS and other markers of impaired insulin signaling in the hippocampus are strongly and negatively associated with global cognition, episodic memory, and working memory scores of both persons without and patients with MCI and AD dementia.9
Brain insulin resistance can promote most AD pathologies and cognitive deficits
Insulin is best known as a pancreatic β cell hormone secreted in response to elevated plasma glucose levels after meals. The classic functions of such secretion are to stimulate glucose uptake by adipose and muscle tissue and to inhibit no longer needed free fatty acid release by adipose tissue and glucose production by the liver. But insulin is also synthesized in the brain, including the adult cerebral cortex and hippocampus,15 where the density of insulin receptors is appreciable in pyramidal cell layers.16 Indeed, most insulin in the brain, with the possible exception of the hypothalamus, seems locally derived since loss of pancreatic β cells or alterations in their insulin secretion has little, if any, effect on total levels of brain insulin.17 It is likely, then, that brain insulin resistance outside the hypothalamus reflects decreased responsiveness to locally derived, not pancreatic, insulin.
Unlike insulin in peripheral tissues, insulin in the brain does not control cellular uptake of glucose, although it might modulate such uptake.9 But insulin does far more than regulate glucose metabolism in both peripheral tissues and the brain. In the brain, it promotes most functions disrupted in AD, namely (1) Aβ clearance; (2) tau phosphorylation; (3) blood flow regulation; (4) inhibition of apoptosis, inflammatory responses, and lipid catabolism; (5) facilitation of transmitter receptor trafficking; (6) synaptic plasticity; and (7) memory formation.18,19
Brain insulin resistance consequently has the potential to cause or contribute to the full spectrum of AD pathology and symptoms. The rate at which insulin resistance develops in the brain may thus play a large role in determining the rate at which AD progresses.


text:
Witness: Interior Secretary Threatened Reporter
Questions surrounding a horse deal with Mexico may have sparked his anger
Secretary of the Interior Ken Salazar / Image: YouTube
Ken Salazar, the country's 50th official Secretary of the Department of the Interior, is officially one hot-tempered son of a gun. Or so says a witness to his recent engagement with the media.
Want more stories like this?
Try our Daily Email for a regular dose of the issues you care about!
Do you believe that Salazar acted wrongly?


text:
Tag: JackboxGames
You Don't Know Jack maker Jellyvision becomes Jackbox Games
Jellyvision Games has been making variations of You Don't Know Jack for a while now, which is of course the irreverant and very popular trivia game. The title originally began as a series of PC and Mac games, though, of course, Jellyvision has taken the series to consoles, and then more recently...
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- Ember for Mac gains 'hugely-requested' screen recording feature


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How is it that EVERY DAMN remake they do gets to be so f***ing amazing? I mean, usually there's always that remake that when we listen we find kind of weird, basically because we are so used to the original version and some other times because the choice of words / lyrics just doesn't match the rhythm.
So I wonder how do they do this?! The people translating / writting the japanese versions for Infinite are geniuses!


text:
First ACY pulls off shocking victoryCebu Daily News
FIRST ACY Shipping registered the upset of the tournament so far as they stopped their five-game losing streak at the expense of the heavily favored Las Vegas KTV/M16 Disco '94, 46-44, in the Cebu Eastern College Alumni Basketball Association's 12th Dr. Chen Lieh Fu Memorial Cup last Friday night at the CEC Gym.
And to complete what was an evening of surprises, the struggling JV Shop N Shop '97 dominated Jepoy '99 with a 60-49 win.
Junwynn Dy stepped up with 19 points on top of seven rebounds, three assists and three steals as
he almost singlehandedly carry Class 2006 to its first victory of the season.
The turning point happened early in the game as '94 managed just four points in the first period.
Jason Jao posted a season-high 11 points that went along with six rebounds and two assists but his big night was spoiled as Class '94 suffered its third loss in seven games.
In the other game, Aubrey Jones Ibones tallied a season-best 16 points, three rebounds and three steals as Class '97 scored its second win in five starts. /Correspondent Jonas Panerio
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Tags: 12th Dr. Chen Lieh Fu Memorial Cup , Basketball , Cebu Eastern College Alumni Basketball Association , First ACY Shipping , Las Vegas KTV/M16 Disco '94


text:
How to disable an optical drive | 13 comments | Create New Account
The following comments are owned by whoever posted them. This site is not responsible for what they say.
How to disable an optical drive
G4 Titanium PB 1Ghz DVI Superdrive. Superdrive failed, eating my hardware test disk. I opened it up and took the disk out. Upon boot, the newly-empty Superdrive started cycling endlessly, annoyingly. Looked online, saw this post. Tried deleting IODVDStorageFamily.kext to no avail; upon restart, drive kept up the annoying cycling. Dragged and dropped IODVDStorageFamily.kext back into System > Library> Extensions. Upon restart, my external Firewire DVD drive is no longer recognized; upon opening DVD Player, I get an error message that IODVDStorageFamily.kext was installed improperly, and I should contact the vendor. Also, no DVD drive recognized.
How to disable an optical drive
Okay, I went back in and unplugged the Superdrive, so that's that. And now when I insert a DVD in the FW drive, it shows up in System Profiler, DVD appears on the desktop with the right name... But when I try to play it with DVD player, I get "There was an initialization error. A valid DVD drive could not be found. [-70012]. Help!
How to disable an optical drive
So DVD Player will not run if the Superdrive is unplugged, despite the fact that you can read the DVD from a Firewire external and open it. So it's a DVD Player problem, at this point. My "Super" drive is physically broken and cycling really annoyingly, so I'd like to unplug it, but can't watch DVD's in DVD Player like that. Maybe another player? Otherwise, issues are solved, sort of.
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Keith Richards & Johnny Depp, May 2007
too anon who asked my for this pic. This is the biggest version i could find
btw thank you so much to all who answered to my text post :)
I really appreciate it <3
Cast of Friends, Rolling Stone no. 708, May 1995Cast of Glee, Rolling Stone no. 1102, April 2010
Photographer: Mark Seliger


text:
Data Loader From Teledyne Cuts Airline's Costs
According to Teledyne Controls, its new enhanced Airborne Data Loader technology is "dramatically reducing" operating costs of Boeing 737NGs flown by low cost carrier Norwegian Air Shuttle. Savings of up to $11,700 per month for the fleet of 42 aircraft are being realized, simply because of the time saved by engineers loading navigational data into avionics databases.
"Navigation database discs have to be changed every 28 days and typically comprise a set of six discs that have to be loaded manually, each one in turn," said Aleksander Geist, senior avionics engineer at Norwegian. "If one of those discs fails to load, you have to start the process all over again. With eADL, however, the speed of loading is the same but it is automatic, which means the engineer can spend that time doing better things."
Data is delivered to the eADL via a single USB memory device. For operators that wish to make the database process update even more simple, Teledyne Controls offers the Wireless GroundLink Data Loading system. This system bypasses the manual plugging in of the USB device by wirelessly transmitting software parts (including database updates) directly to the eADL from Teledyne's LoadStar Server Enterprise ground system.
Arinc 615-3 onboard data loaders and Airbus's MDDU can be upgraded to the eADL, which is a drop-in replacement for those units, with no wiring modifications required. The eADL also contains enough memory to store all required aircraft software parts, according to Teledyne, including applications and databases. The advantage of storing software parts on the eADL is that these are immediately available when LRU replacements are made or when software might previously have needed to be reloaded.
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Even if its not set to be a scorcher weather-wise, today's smokin' deal is sure to turn your summer up a notch...
We're offering you a gas BBQ with grill and side burner for just £159, which compares to Juggernet.com's price of £399.99 (correct as of 12.6.14).
Set the summer alight with a sturdy steel gas BBQ, perfect for long summer evenings and entertaining guests with chargrilled meat, fish and veg. Worlds apart from your supermarket disposable BBQ, today's deal is the daddy of all outdoor cooking devices and features a detachable grill, gas power, multiple heat settings and a side burner to ensure you've got plenty of space to cook up a feast. With a handy cupboard under the grill, you can store cooking equipment, food and more, plus your device is set on wheels for easy transportation. Measuring 136cm (w) x 106cm (h) x 56cm (d), today's deal has your summer sorted!
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Author Archives: liveoaklinda
We're All Migrants
We're all migrants from somewhere. There are probably a few of us left in our (so far apparent) homo sapiens hometown of East Africa, but the rest of us are migrants, or children & grandchildren of migrants. These days we love … Continue reading
Posted in A Changing Planet, Our Primate Nature Tagged human migration, immigration reform, migrant, migration, out of africa 4 Comments
Burn7: The Dangerous Art of Feeding
So right now I'm writing this instead of starting supper. I should be starting supper. I'm (habitually at this time of day) thinking about what to make for supper. My thinking is generally tempered by two factors: 1) what do … Continue reading
Walking The Line
There are so many lines to walk. Fine lines. Thin lines. Deadlines. Straight lines. Front lines. Borderlines. Picket lines. Fire lines. Yellow lines … whew yeah, we're just getting started here with the line thing. Today it's about walking that … Continue reading
Carrying Water With Neandertals
A Short Paleo Fantasy Setting: Along a creek somewhere in, say, what we now call Tuscany Situation: The Middle Paleolithic Era, about 45K years ago Starring: Neanda & Sapia, two middle-aged (slightly different) hominin* women [Scene opens as Neanda & … Continue reading
Burn6: Earth on the Grill
Warning: Increasing Frequency of Climate Change-Induced Panic Attacks! If you know me, you know I'm not kidding – at least I'm not alone with my climate anxiety, which makes me feel a little better, thank you. I have a good excuse for … Continue reading
Remembering the Whole Earth
Yesterday I conducted a little archaeological dig into our dusty shelves of neglected cookbooks. I can't recall when I last pulled out one of those oil-spattered old friends…these days, I most often cook our usual fare ad hoc or, like … Continue reading


text:
Like in your case - if you do schedule a meet-up, he is going to say he knew it was you the entire time, etc.
I could not confront until you know exactly what you want to do and have solid proof. You have a clear advantage now of knowing he is up to something and being able to collect evidence. Once you reveal yourself, he is going to be deleting and erasing all his proof.
PS - Why don't you say in your emails that you are new to this but he sounds like he has experiencing at being discreet and how often has he done this?
Edited - I am sooo sorry you are going through this. I remember all too well how awful that felt!
[This message edited by EvenKeel at 9:30 AM, September 6th (Friday)]
If you are prepared, possibly set up a meet using the fake profile. Then stand him up. When he comes home, very calmly tell him. I think it is time we discuss how your
.. and how it impacts our marriage going forward.
If he denies, just say you and I both know thats not true.
If he tries to blame you say Im sorry you feel that way but we still need to discuss how your
. Impacts our marriage and how we proceed.
Try not to start things off with You, that will make him defensive. Try to start things off with I feel
then you can shift into his behavior.
Good luck and best wishes.
Her 'A' 1994(?) through 1998
D-Day 7/4/2013 Yes, I didn't find out for almost 15 years... but the pain is just as bad as if she were with him last week.
And Tirednconfused, that's very good advice. I've been gathering ALOT of evidence for 6 months. I'm thinking about IC, but haven't had the guts to go yet. I think I need to do that before the confrontation, if I can keep holding it in.
Perhaps use this time to gather more evidence? But be careful. He may turn this around and use the fact that you were on the dating site too. He could accuse you of cheating, or worse a "If you like Pina Coladas" sorta thing.
A small (immature) part of me would like to see you toy with him. E.g. Set up a date with him, and then (IRL) offer to accompany him to wherever he says (lies) is going.
Keep posting. I would like to see how this plays out.
Stay strong.
And I never registered on those sites - hell, I'd never even heard of them! He was just kind of careless and I figured out his user name and password.
Part of me wants to just get this over and confront him NOW, but I also would like to get some more info if I could. In my past posts I spoke of his financial infidelity first. I still haven't found where all the money went, and I'm afraid he must keep the secret bank statements at work. If anyone has any ideas on how I could find the missing money, please let me know.
And Tirednconfused, I'll be sure to go back and look at your posts. You seem really insightful and I'm sure they'll help me to prepare.
I suggested 'standing him up' for a couple of reasons.
1 proof positive he is activily seeking an encounter
2 catches him in a lie (assuming he will make up some excuse to go out)
3 should have him feeling somewhat blue and rejected when he returns.
Practice is the key. Don't buy into his denials and don't allow him to blameshift. If he tries shifting blame just say "I fully accept one-half the blame for issues in our marriage but YOU made a decision to enter into an afair and YOU must accept responsibility for that action"
Good luck--have your ducks in a row, stay calm, and come out firing.
Through thick and thin we will survive but he gets only one shot at it!
Then yes, meet him at some bar or something for cocktails. Hide you vehicle somehow, park in the adjoining parking lot so he doesn't catch on.
he is going to say he knew it was you the entire time, etc.
This is the frequently heard lie in this scenario.
Examine within yourself why you want to do it this way.
When the WS doesn't know that you know, the longer you can keep this, the more advantage it is to you.
Do you think busting him this way (dramatically) will make him have instant remorse - & then it's going to be all right?
I wonder, don't you "know enough" really?
I foresee having your L's pretty assistant showing up and serving him, while your L discreetly records in the background.
You know you can always suspend the D, right? They take time.
But one thing I do know.
A strong boot suddenly up his ass in that manner will move you more quickly to resolution,
...you'll see right away if he's capable of remorse & whatever it takes to repair your trust.
I know it sounds sharp, sister, I don't mean to pain you - I am just fed up with the amount of suffering unremorseful WS put on their BS's- and I'd do a lot to help people avoid it.
Also video record the meet with date and time stamps for complete control.
It would be perfect if you had a girlfriend that he didn't know that would be willing to meet him. You could have all kinds of fun with him then.
But don't follow him. Get to the meeting spot before him. Some place open and in public. City park? Find a spot where you can watch an area that you will direct him to but he won't notice you in the distance. And then just have a ball with it.
Text him that you are such and such in the red shirt sitting on the bench accross the pond. Or the woman in the blue shirt sitting in the black car on the other side of the parking lot. See if you can get this ass to approach this other person and introduce himself as the cheating fuck.
Then when he realizes that's not who he thought text again and apologize and say you were just so nervous you had to know if he was real. Tell him you've been watching from a distance and now that you can see he is real you are ready to meet. Then direct him to another part of the park and just let him sit there and wait while you text that it will just be a few more minutes. See how long he will sit there before he leaves.
Then when he finally gets frustrated and realizes this woman isn't going to meet for real text again and say you'll meet him at home.
Of course this will require a pay as you go phone but you can't find a better source of entertainment to spend $50 on.
And it's a great story to tell to a judge or a lawyer when he's giving you crap down the road.
[This message edited by Tesa at 1:02 PM, September 6th (Friday)]
D-Day, June 10, 2012
I say you have your attorney meet him and serve him the D papers.
[This message edited by 7yrsflushed at 3:39 PM, September 6th (Friday)]
Should I show up at the meeting place? Confront him there?
That would take a high level of calm and control on your part, but if you can do that and keep your emotions in check, that would be a priceless way to let him know that he's been busted.
Let him say what he wants, who cares? If he's going to lie, he's going to lie regardless. But the two of you will know he's full of shit, and that's what counts.
Even better. After a few minutes of him gaslighting you, your process server can walk up to the table and serve him with divorce papers.
You too are registered on that / those websites.
How will that play if things go legal?
Interesting point. But if the only profile you made contact with is your WH's, then your version of events will pass the smell test.
ETA: typo
[This message edited by cliffside at 4:22 PM, September 6th (Friday)]
Read it. And if there is money missing, he is probably using prostitutes too. IMO, there is no question he has gotten physical many times before. You could keep going and dig out what you think you need to know...but as previous people have suggested, you are compromising yourself being on those sites and he will lie and gaslight you anyway. If you really need "hard evidence" you should hire a PI to do this for you so it can actually be used in court if needed.
What you should be focusing on now is what do you want, what do you need, now that you know he is being unfaithful with multiple anonymous encounters. The reference thread will help you with that. It's all good SI stuff, just tweaked a bit for those who have spouses like yours.
I am so sorry you have to be here because of this. You are not alone. Take care of yourself.
[This message edited by doggiediva at 6:29 PM, November 9th (Saturday)]
Just a thought. Hugs to you. I know this is a very difficult time.
You have a rare opportunity to pull one of the greatest pranks of all time.
Tell your WH (via the web site) that you want him to meet you at a hotel and that you will book the room because you will feel safer if you make the arrangements and the hotel has your credit card. Then, find a suitable occasion to schedule a surprise birthday or anniversary party for WH at the hotel. The "cover story" is that you are planning this as a surprise and he will never suspect all the attendees to be at the hotel room. Have all of his family and your children there ready to yell "surprise!" when he walks in. Cater food and decorations. Ask that he brings lingerie for you to model for him.
Sit back and watch him squirm. Your choice whether to stay with him, try to work things out, or laugh in his face.
I would actually buy tickets to attend.


text:
with Jennifer at Chez Fon Fon – View on Path.
What a fantastic film. Bravo David O. Russell & I am sorry to Bradley Cooper who is owed a nomination for his performance. Easily top 5 movies this year. with Jennifer – View on Path.
Happy #Anniversary to my sweet babies Jennifer. One year ago today, we came here on our first date. I love this woman. – at Chez Fon Fon with Jennifer – See on Path.
Great movie… with Jennifer and Brady at The K&J Casa – View on Path.
with Jennifer and Brady at The K&J Casa – View on Path.
Well, as if I didn't already know I was spending the rest of my life with Jenn, the dinner she just made confirmed it…oh man, best food I've ever eaten. with Jennifer at The K&J Casa – Read on Path.
Yeah…this happened tonight. #goodhands #presidentpalmer – View on Path.
#2013 with my babies. #NOLA style with Jennifer and Jerilyn at NOLA French Quarter – View on Path.
New Orleans…lets do this. #2013 with Jennifer and Jerilyn – View on Path.
My girls on Christmas. #merrychristmas with Jennifer at The K&J Casa – View on Path.


text:
I got a boy ~ Girls Generation.
best face in Kiss You MV (^.^)v
yiiie, cute ni yoona. :">
(Source: yuri-shi, via tickletinker)
How to party-Exo Style
(Source: baekaid-o, via tickletinker)
Acrylics, copic dyes and pens, parallel pen, pastel, sharpie, pencil…. processed digitally.
Doing something new every day.
(via danicafayeee)
(via photooverload)
(via danicafayeee)


text:
The Big 12 champion Baylor Bears lead the conference with five players named to the 2013 All-Big 12 Football First Team announced Monday by the Associated Press.
There are three Baylor Bears on the first-team offense (quarterback Bryce Petty, offensive lineman Cyril Richardson, wide receiver Antwan Goodley and running back lache Seastrunk) and two on defense (defensive lineman Chril McAllister and linebacker Eddie Lackey). Overall, Baylor placed 10 players on the All-Conference first and second teams on offense and defense.
Baylor QB Petty also was named Offensive Player of the Year; Texas defensive end Jackson Jeffcoat, Defensive Player of the Year; Charles Sims, running back from West Virginia, Offensive Newcomer of the Year, and Oklahoma linebacker Dominique Alexander, Defensive Newcomer of the Year.
Oklahoma State and Texas eached placed four players on the first team. Kansas State and Texas Tech both had three players named to the first team.
First Team Offense
C – Gabe Ikard, Oklahoma, senior
OL – LeRaven Clark, Texas Tech, sophomore
OL – Trey Hopkins, Texas, senior
OL – Cyril Richardson, Baylor, senior
TE – Jace Amaro, TExas Tech, junior
WR – Antwan Goodley, Baylor, junior
WR – Tyler Lockett, Kansas State, junior
RB – Lache Seastrunk, Baylor, senior
RB – James Sims, Kansas, senior
QB – Bryce Petty, Baylor, junior
All-Purpose – Tyler Lockett, Kansas State
K – Anthony Fero, Texas, senior
First Team Defense
DL – Calvin Barnett, Oklahoma State, senior
DL – Jackson Jeffcoat, Texas, senior
DL – Ryan Mueller, Kansas State, junior
DL – Cedric Reed, Texas, junior
LB – Jeremiah George, Iowa State, senior
LB – Caleb Lavey, Oklahoma State, senior
LB – Will Smith, Texas Tech, senior
DB – Aaron Colvin, Oklahoma, senior
DB – Justin Gilbert, Oklahoma State, senior
DB – Jason Verrett, TCU, senior
P – Spencer Robb, Baylor, junior
Tags: AP 2013 All-Big 12 Football Team Baylor Bears Bryce Petty Charles Sims Dominique Alexander Jackson Jeffcoat Oklahoma State Cowboys Texas Longhorns


text:
Hi, Ramit Sethi here.
Sorry to hear you can't make my upcoming webinar. Unfortunately, this is a live event and I don't do recordings.
However, I still want to help you find your Dream Job.
Enter your email for access to my free recorded presentation on The 7 Biggest Mistakes Keeping You From Your Dream Job.
Don't do them.
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text:
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DomainsByProxy.com 14747 N Northsight Blvd Suite 111, PMB 309
Scottsdale, Ar 85260
Telephone: 480 6242599
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DomainsByProxy.com 14747 N Northsight Blvd Suite 111, PMB 309
Scottsdale, Ar 85260
Telephone: 480 6242599
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Watchdog fines Wall Street companies $4.5 million for lobbyist payments
(Reuters) – Wall Street's watchdog has fined five big companies over $ four.48 million for looking reimbursement for repayments to lobbyists utilizing proceeds from municipal plus state bond products. The Financial Industry Regulatory Authority mentioned about Thursday it fined Citigroup Inc, Goldman Sachs Group Inc, JPMorgan Chase & Co, Bank of America Corp's Merrill Lynch plus Morgan Stanley. …
Stock Markets News Headlines – Yahoo! News
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text: Baby Name Poll Boy vs. Girl When you hear the name "Zale", do you think of a boy's or a girl's name? Zale rhymes with with sale and mail. Pronounced zayle. Boy or girl's name? TIA Which baby name is best? Boy Girl View Results » create your own baby name poll » more baby name polls


text:
That would be too easy.
- b
- bishopsbitter Feb 5, 2012 01:03 PM
When I first came to the US from England one of the things I fell rapturously and instantly in love with (as do many UK tourists while here) is that, at breakfast, one is asked "…and how do you want your eggs?" To the English tourist this is an unaccustomed question. In the UK (other than whether poached or scrambled or soft-boiled i.e. the "genre" of egg style) a fried egg is a fried egg is a fried egg in terms of done-ness. One is not asked how one wants one's fried egg "done."
After thirty years in the US I am beginning to wonder whether offering the options is actually not a disservice to the fried egg. Especially in the past ten or fifteen years I have noticed that "over easy" "over medium" or whatever, are far too often being woefully ignored. To my mind, "Over easy" is a euphemism for (in "The Three Bears"'s lingo) "Just Right."
But in recent times it has been anything but. I think 90% of fried egg eaters want their eggs cooked "Just Right". It's what you get in England, without the option for anything else. It is defined as having lots of runny yolk (with maybe a little firmed-up yolk at the edges) but that's a warmed-thru yolk, a basted (or "over") white top, and everything cooked sufficiently so that no whites remain in that absolutely awful raw state which reminds you of what an egg really is and is (in recent times) the bane of US diners and fast-order joints NO MATTER what the ordering instructions.
I was just wondering in general terms, three things:
1) Do you agree with my theory that 90% favor "Just Right" fried eggs?
2) Have others noticed that fried eggs are being purveyed in fairly horrible manner these days, much more so than in 20th Century times?
3) Should a default "Just Right" be the unstated default and the only order be other than that "Hard as yellow hockey puck" or "liquid placenta-like whites please" or similar.
I know this is an entirely spurious thought as one is not going to change tradition at this or any other stage, but I travel the country and one thing is guaranteed. Very few places anywhere seem to care one jot about how their eggs are served regardless of what's on the ticket. My point being: "why, then, ask me in the first place"!?
Trivial and yet important if you like (as I do) good fried eggs and I've really seen them in a seeming continent-wide tailspin in the past decade. I've stopped eating breakfast out by and large as a result of this. just recently in LA at a notable diner: yuk. Runny horrible blubbery whites.
We could now move onto the pandemic of accompanying limp toast, but that would require an entire separate doctoral thesis.
re: wyogal
+1. no runny yolk. ever. makes me queasy. yuck.
i understand i am in a minority here, but if i am served what the OP desribes as a 'just right' egg it will still be sitting on my plate, untouched, when they come to clear the dishes.
re: KaimukiMan
are you responding to me or the OP? I didn't describe a "just right" egg.
re: wyogal
i was agreeing with you about the 'over medium' and conflated the 'just right egg' into my answer, so yes and yes. my bad. i have edited my reply.
re: KaimukiMan
I'm with you 100%. I hate runny yolks and don't understand why others like them. It's definitely not "just right" for me.
re: wyogal
Put me in the over medium crowd. Soft yolk good. Runny yolk horrible
re: CanadaGirl
+1, I can enjoy a slightly runny yolk IF there's no raw white left.
I frequent four different diners in my area where I order eggs for breakfast. Over medium is my instruction, and all four of the kitchens get it right. If they didn't they wouldn't remain in my rotation.
So, I'm thinking that an experienced short order cook will deliver eggs exactly as requested.
Anything less and they should be putting together the ingredients for a Sausage & Egg McMuffin at the Golden Arches.
Based on the replies so far perhaps I am misunderstanding the issue. Do people in general not want a warm & runny yolk to dip their toast in?? But then surely they can't like uncooked whites which is what I am finding more & more.
re: bishopsbitter
I think the issue is, no, there isn't one way to cook an egg that the majority will like. That's what the OP is asking... I think. (That 90% like their eggs with a runny yolk, set whites, so that should be called "just right.")
And "over easy" is a runny yolk and a white that isn't completely set. A runny yolk with set whites is "Over medium," at least that's what they taught us in cooking school.
re: wyogal
Funny, I always thought "over easy" meant that the egg had been flipped, so that the white was fully cooked; "sunny-side up" is when it's left to cook without flipping, with a white that isn't completely set. I wonder if it's a regional dialect thing? In my lifetime experience in the SF Bay Area, ordering "over easy" has always resulted in a flipped, cooked-through white with a runny yolk.
re: Kitchen Imp
I was wondering, too. I was told one thing by chef... then just looked it up. Over easy is flipped. and yes, the white is set, barely.
But, around these parts, over easy has a white that isn't set enough for my liking. The over medium assures a firm white with still a runny yolk, but barely set around the edges.
re: wyogal
Over easy has a cooked white.
re: sandylc
I know, did you not read the post where I made that correction? A set (or cooked) white with a soft yolk that is lightly set around the edges.
re: wyogal
Ooh, sorry! I didn't notice that you did both posts! Silly me...
re: sandylc
re: wyogal
I must say I had wondered about the "textbook" definition, so thanks! I find over medium usually results in over-done in terms of amount of unset yolk. To me the delight of egg eating is dipping in the warm liquid yolk. If there's hardly any left that's not set up, then I feel a bit cheated. whether over-easy or over-medium in the textbook equates to my "just right" I suppose where I was going with the original thought is that the "over" instructions are missing that vital "please do whatever means it's nicely cooked" aspect. Sort of like it's a rare pilot who can jockey a plane with reference to the vertical speed indicator at 100 ft per minute ascent or descent, so I think three or more different gradations of "over" may tax all but the veteran or gifted egg cooks to (for starters) remember which is which. That's what I think happens more often than deliberate short-order sabotage. The orders simply get banjaxed up. I have experimented asking for "basted" but that begs the question "for how long."? so mixed results too.
re: bishopsbitter
I ask for over medium always turns out great (just right). I don't cook them that way at home, though, they are self-basted, towards the end of cooking, I put in a couple drops of water, put on the lid. I love the lovely pink color of the skin over the yolk.
But, mind you, that is not "just right" for many.
re: wyogal
While obviously not all will approve of "Just Right" I was striving to see if there was agreement that a 90% group actually were on the same page for fried eggs. From the responses I tend to think the answer is a qualified "Yes" albeit with an increased degree of doneness of yolk. It's the McDonald's versus Burger King (how "you" want it) kind of debacle. Mcdonald's (and I am not defending their breakfast aberrations with the possible exception of the delightfully onioney steak egg & cheese thingee) are of the 90% like it this way ilk. My experience with Burger King is that they offer me the choice but it is is not, in the event, a choice worth having. "Extra onions." perhaps the extra onion can be detected via elecron microscope, otherwise . . . it's a standard Whopper.
re: bishopsbitter
most people do want a warm runny yolk. but it gives me the heebie jeebies. i am in the minority, but not alone.
most people do want the whites set and sllightly to medium firmness, so either sunny side up (set but soft) or over easy (set and firm), or over medium whites set and firm (yolk soft but not runny) or over hard (yolk approacing 'hard boiled').
i definitely agree that over easy is just right. the best part of a fried egg is having the yolk run all over the plate to mix with everything else and soak a good crusty toast in. what would be the point of a fried egg besides that?? if you want a solid yolk, might as well order it hard boiled.
re: mattstolz
Just so! But it also has to be not just runny yolk, but warmed through, otherwise white "runoff" occurs (the tip off for undercookedness is when the yolk section disconnects itself from the rest of the whites). Tthen it all goes to heck in a handbasket since the yolk is almost cold.
re: mattstolz
I've got a good friend who eats fried eggs 'over hard' -- doesn't like them scrambled, and won't touch a hard-boiled yolk.
"Just Right" has as many definitions as there are people who eat eggs.
re: sunshine842
i guess my question is, at what point do you change the chef's concept of the dish by changing the consistency of the yolk? to give (what id consider) a similar example, would you walk into a place, order seared tuna, but then ask for it to be cooked medium or well done?
re: mattstolz
We're getting dangerously close to the "proper" doneness to cook a steak!
re: mattstolz
It depends on the dish. If it's to be a soft, runny yolk that goes over the other ingredients, then I wouldn't mess with it.
But, if it's an order of eggs with hashbrowns, bacon, pancakes, etc.... then have 'em the way you want.
Nope, I wouldn't order seared tuna and ask for it to be well done. I would order something else.
re: mattstolz
it's just eggs at breakfast.
Not even the same category as seared tuna -- the expectations of the diner and the chef are completely different for eggs at breakfast.
re: sunshine842
depends on the dish i guess. just an order of eggs, sure, thats totally up to you. but i think if it is served over hash, or poached as a benedict, or on a breakfast sandwich, then the egg should be cooked the way the chef intends it to be cooked to get the full effect of the dish, no?
re: mattstolz
If the chef is competent, a huge yes. Unfortunately, a diner sometimes has to enact defensive eating strategies when trapped at a lesser establishment.
Wow, did that sound snotty! But I still mean it.
In any event, so long as the white is cooked through, I won't complain.
re: mattstolz
but nobody asks how you want your egg cooked on a benedict or in a breakfast sandwich.
re: sunshine842
I think that's his point...?
re: sandylc
well, yeah -- if it's JUST fried eggs, they ask how you want them. (don't recall ever being asked how I wanted my baked, boiled, coddled, or scrambled eggs cooked).
When it becomes part of a dish, it becomes the chef's responsibility to cook them correctly in the context of the dish.
re: sunshine842
On a Benedict that makes sense, since the cook (assuming he has the skill to control the process) will poach the egg to his or her definition of Just Right. Of course, most high-volume restaurants will probably have all the eggs prepoached and sitting in cold water, to be warmed in hot and then skimmed out and served, so there's no point specifying anything there.
About sandwiches, it might be odd. I had never been served or made a fried-egg sandwich with anything but a non-runny yolk, until one day I was visiting a couple I knew, and the guy said he was going to make egg sandwiches for himself and his girlfriend, and did I want one? Well, always! But when he served them I was astounded to see the yolk drooling towards the edge of the bread. He and the woman were equally astonished to hear that anybody would eat one any other way.
re: Will Owen
Unless at a restaurant and I forget to specify scrambled eggs in my sandwich it usually comes over hard but at home the egg sandwich is sunny side up.
re: Will Owen
Although I would default to over hard eggs for sandwiches, my husband loves over easy or over medium eggs on his sandwiches as well, especially if he's eating it at home and doesn't have to worry about the mess.
I've never thought that the question "how would you like your eggs?" means anything other than - do you want scrambled, poached, fried, etc. Never thought I was being asked how well-cooked I want them, except for over easy (flipped) vs. sunny-side up (not-flipped). Native English-speaking American, here, and I'm gobsmacked.
re: sandylc
Well cold (or warm) CRISPY toast yes it is a bit like that. And yet, in a country where table manners (and particularly making eating noises) are respectively considered important and frowned upon, one "eating noise" that is not frowned upon is the biting into crisp freshly-buttered toast having dipped it in a succulent egg yolk or doused in marmalade seconds earlier. That noise will not cause frowns even at Buck House. Also (if one wants to get sexual) I think toast should at least have the erectile ability to penetrate a basted or "over" yolk with a pointy corner. I find most toast here cannot perform the act.
In England it is common to have the toast replaced (even though cold remains) in mid breakfast. In a frugal country that tells you something about toast needing to be fresh and crisp to the nth degree. It's not so much a petty "we say potatoh" thing as I do think "mooshy" pre "I-know-it's-not-butter-only-too-well"-ed toast is not a thing of beauty.
re: bishopsbitter
We had a girl stay with our family, and exchange type thing, from England. She was amazed that we buttered our toast right away, bringing the buttered toast to the table. She said they toast it, then put the slices in this little stand that kept the pieces upright, with space between. Way crunchy!
re: bishopsbitter
Much as I love traveling in England and adore a proper fry-up, I DETEST cold, dried-out toast. I take it out of the rack, put it on a napkin or saucer, and cover it up to keep it warm and moist.
re: sunshine842
As a Brit I think toast should be buttered when hot then allowed to cool a liitle. Then, when the butter has soaked in, one picks up ones toast and (noting the absence of a buttery coating) one then adds more butter.
re: sueatmo
i would say that "just right" is normally considered runny yolks. my reason for saying this is: think of any dish that has a fried egg ON TOP of it. the intention of the chef when creating that dish is normally that the yolk breaks and becomes mixed with whatever is under it (whether it be a burger/sandwich, hash, pasta, whatever) just because people may order it differently because theyre not fans of runny yolks, i dont think it changes the original intention of the dish. (and i would argue that, if these people would be missing out on the best part of the dish)
re: sueatmo
+1 for sueatmo - I've never been served an egg fried the wrong way if I specified over-easy or sunnyside-up, either.
My preferred fried egg is just as the OP described. I am served it probably 80% of the times when I specify "over easy". Most of those I have breakfasted with seem to prefer the yolk more set. One friend gets woozy if she sees a runny yolk - I just order an omelet if I'm with her.
I have not experienced as frequent of egg problems as the OP, but I do think that the attention to egg cookery has fallen off a bit.
re: meatn3
You see, posting this thread has taught me something I never suspected. (I don't have a huge circle of friends or family.) But I am really surprised that the preference is for "set up" yolks on fried eggs. I find it curious, but it's good to know the way the wind blows.
re: bishopsbitter
"But I am really surprised that the preference is for "set up" yolks on fried eggs."
I disagree. I think that the greater number of people who enjoy fried eggs in the states like the yolk at least semi-runny...those who have some sort of squeemish thing with runny yolks usually, in my experience, don't order/eat fried eggs very often.
re: sandylc
I agree -my experience is that people like a set white (runny white = ick!), with a well-warmed, runny yolk.
re: Kitchen Imp
re: sandylc
I'm tolerant of everything from really and truly Over Easy through "Oops, too hard!", except when it comes to a fried egg sandwich. That's the one time I break the yolk while the egg is cooking, and then turn it over to let it get sufficiently firm. That's the egg sandwiches I grew up with, and never considered the possibility of anything different until I was visiting with some friends one day. They were going to have egg sandwiches, and asked if I'd like one; of course I said, "Yes, please!" To my great surprise I noticed that they were taking great care NOT to break the yolks; when I commented on that it was their turn to be surprised, as they'd never had them without runny yolks. Part of the charm, they said. First and only time I had an egg sandwich that was as tricky to eat as an over-dressed burger.
re: Will Owen
Guess I should've read this whole thread before telling the same story again! Of course I have the same problem out in the so-called Real World …
Restaurants rarely cook eggs the way I like them, so... The only eggs I've ordered in a restaurant in the last two decades (or more?) are eggs Benedict, because they have the highest probability of arriving at my table in reasonably edible condition. I have fun with eggs at home.
Of my group of friends, I'm the only one out of 10 that orders over easy. Everyone else orders scrambled. I think this is mainly due to the fear of raw eggs and salmonella. Also, I don't think people are into the oozy egg yolk.
Since I can no longer watch my eggs being cooked to order, US Army chow line, I have put my own lable on them. I prefer eggs on top of my biscuits and gravy. Sunny side up. Unfortunately, they sometimes do a quick flip. So I ask for them sunny side up, really snotty. I have only had them mess it up once in over 20 years. The waitress looked at me, looked at the eggs, mouthed snotty to herself, and went to replace them.
I didn't have to say a thing.
Enjoyable reading all the replies (for which, thanks to all). I'm pleased (from the tenor of some) that I'm not alone in being passionate about fried eggs. they can be so good, and yet a few seconds either way = disaster, and the heat of the pan/surface all need to be taken into account to cook a perfect one. I suppose, that's why good (GOOD) short-order cooks have a career for life if they want it (there used to be a guy at the Golden Gate in Las Vegas whose eggs were choice). I wonder if we should add a further option: "DIY" "bring me a spirit burner and a frying pan and spatula please."
I'm another "over medium" person. I've only been to England once and it was a LONG time ago, but I was really frustrated and sent an egg back twice because it wasn't cooked enough; over easy seemed to be the only way they would give it to me, and it was just not done enough at ALL for me.
White must be 100% cooked, no exception. Yolk should just be a LITTLE cooked around the outside edge. So yes, there is a runny dippy spot in the middle, but also a little slightly soft/cooked yolk surrounding it. That's over medium for me. And to the one poster below, I HATE when the yolk runs all over. I want it nice and contained. Unless I'm eating carbonara or something.
re: rockandroller1
the strangest egg I've ever had in my life was at the Southampton Hilton -- their "fried eggs" were eggs that had been slipped into a preheated deep fryer -- then fished out with a slotted spoon.
Yes, they were as greasy as they sound -- and I unapologetically used a couple of napkins to soak up the slick.
And stuck with the boiled eggs the rest of that trip.
re: sunshine842
That is a new one on me! Most chefs frown on deep-fried bacon but deep-fried fried eggs . . . lord lumme!
Reading about broken yolks reminds me of the eggs we had growing up. We called them "momma eggs," because she'd break the yolk when flipped. We had "momma eggs" for fried egg sandwiches, white and yolk kinda swirled together. My husband likes his fried egg for sandwiches thoroughly combined, all yellow.
re: wyogal
I am partial to bacon & egg sandwiches with the egg yolk disgorged runnily all over the bread and bacon and a dash of L&P or HP sauce. English back bacon is best for bacon sarnies though.
re: bishopsbitter
on a flour bap with lots of HP and a big mug of builder's tea, please.
my problem isn't with sunny side up eggs ~I hate them~ (so) always order eggs over medium as does my husband.
my problem is with Eggs Benedict, my favorite egg dish but with this caveat.
no one seems to have a clue what a hollandaise is. you get this pale yellow blob of no flavor goo.
or....our favorite place for breakfast where we live uses seemingly low quality sandwich sliced ham whereas they used to use Canadian bacon. so now I order it with bacon and get charged $4.35 extra. < hummm ....but the biggest fault with always <anywhere> ordering Eggs Benedict is
pleading for my eggs done (with however I can get it across to the server) with the whites cooked through and the yolks runny. how hard is that? next to impossible. our DD has told me forever I'm asking for real trouble by sending them back when they still come out with the white oozing.
how do I order them? over medium poached/basted?
I absolutely loathe egg white that isn't completely cooked. If any of the egg white looks like something you'd find on a kleenex, I am revolted.
Poached eggs and over-easy almost always seem to contain some gummy egg white. Ordering "poached medium" can result in anything from the usual wobbly underdone egg to completely hard. "over medium" has a higher success rate, but is still unpredictable. I usually order scrambled as a defensive measure.
Somewhat off topic, but a couple of weeks ago I cooked a meal for a few friends - the first course was a trimmed thick slice of white toast with a section scooped out and filled with egg yolks - then the toast was baked till the yolks were just slightly thickened. I served the toasts with poached asparagus and warm white truffle cream.
I'd not even considered that anyone wouldn't like it - and indeed it was a total foodgasm and wiped clean plates all round.
Had I considered that people may not like runny yolks I'd have cooked something else - so I'm very glad I was so inconsiderate!
re: linguafood
Um - seasoned thin cream plus truffle paste. Warm gently et voila!
re: linguafood
Single cream in the UK - I've no idea what that is in American. The truffle paste is Italian, purchased in Selfridges London. It is labelled 'I Tartufi Bianchi in Crema, 98%' It is in a plain white tube (like toothpaste) and I can't see a brand or logo.
It could be the one listed here http://www.theitaliangusto.it/prodott... but there is no photo.
I think this issue is an unfortunate and direct consequence of our rancorous and untoward, self-absorbed political histrionics. And "just right" is just another example of that "right" thinking that assumes a limited few know what is best for everyone else.
I submit to you that the progression of political rudeness is reflected in the civility or lack thereof, in our breakfasts.
To not ask you how you want your eggs is indicative of a society which no longer values your right to personal preference.
Here are some simple guidelines that may help re-establish a more respectful behavior towards each other.
"Over easy" is, flip the egg, turn and grab the plate, put egg on the plate (yolk up, of course).
"Over medium" is, flip the egg, put the bacon, meat and/or hash browns on the plate, put egg on plate.
"hard over" is, flip the egg, put everything else on the plate, butter the toast and cut it and put on plate, put egg on plate.
Anything beyond "hard over" warrants a visit to the table to look into the eyes of the diner and ask gently "is everything ok" and do they want to talk about it.
re: Sonny_Funzio
and all along I thought "just right" was all about those 3 bears and that bratty blonde.
re: Sonny_Funzio
thats alot of big words.
I have learned that over easy seems too variable as far as the whites, so over medium is what I have ordered for the last several years and its always been perfect.
Personally I am not sure I would ever order a fried egg if I didn't want the liquidly golden yolky goodness to flow out.
re: PenskeFan
I rarely order fried eggs, a I want my yolk to ooze out, not flow out. I usually end up with flowing in restaurants and I just don't like the taste when the yolk is cooked that little.
I have realized during the life of this thread that it has been a very long time since I have ordered a fried egg in a restaurant. I tend more to order something that I am less inclined to make at home or that looks different/interesting. I generally try not to order anything that I commonly make at home or that I can make better at home.
Personally, I like my fried eggs "over well broken" (basically roadkill). I always assumed that people specified how they wanted their fried eggs "done" when they ordered them. Basically, "how do you want your eggs?" elicited a response of "scrambled", "poached", "sunny side up", "over easy", "over medium", ... I never thought anybody would actually say "fried" as the answer to that question.
So, I don't think there should be a fried default. The server should ask the customer how they would like the fried egg cooked as a follow-up question.
I guess we could talk about the same question as related to boiled eggs...
I love a runny yolk but gag on crispy bits of egg whites, so I prefer a "just right" poached eggs, which most American Restaurants have no CLUE how to make. To me, a 'Just right" poached egg is a delicacy.
I seldom order eggs fora breakfast at a restaurant since I'm more interested in their other options that I don't cook at home, but I agree that their usual product (lacking instructions from the diner) is cooked whites, runny yolk, brown edges.
At home, I find that very slow cooking is best for producing this kind of egg without either runny whites or brown edges, but very few restaurants would spend the time on this.
Okay, since this thread has again appeared on my radar scope after, lo, these many months, I must ask: Has anyone yet caught a glimpse of sous vide eggs on a restaurant menu? It's now my favorite way to cook eggs. Oh, and for the record, "sunny side up" means the thin film of albumen on top of the yolk is NOT done, but the rest of the white is. When I order sunny side up, they either undercook them to the point of disgusting, OR they bring me over-easy. It's rare for any American restaurant to do eggs well. Sad.
Thanks for the new posts on this (I think) important topic. Since last posting I can count the nicely-cooked fried eggs encountered on one hand with fingers to spare.
The importance is not so much in the fact that we will die horribly if our eggs are not cooked nicely, but that somehow the slippage in standards here (and the fact that by and large no one appears to notice and/or care) reflects a more general slippage, which is why I find it important.
In restaurants (which, although I love food and written countless pages about here, I patronize less and less for the following reason) I find that more often than not it is blindingly obvious to me that no-one overseeing the joint ever looks around and says "you know, what we're doing here just isn't bloody good enough for our valued customers!" Disinterested inept service. Food that comes in random order, from random people (something I hate with a passion is "revolving waiters"), with random precision in cooking and/or requested accoutrements.
So while the fried-egg fetish may sound trivial there is a wider sphere of concern. i am pretty convinced that were it not for (in itself scary) the fact that many appear unable to cook at home for themselves restaurants simply could not get away with the "this is as good as it's going to get so get used to it Buster" m.o.
I was just looking at the menu of a restaurant I used to love back in the 70's and their menu suggests they are STILL TRYING. It still looks fresh, attractive and makes me want to book a flight to England. Such places are rare but longevity tells the story: check out Brown's in the UK and see if you agree. It's been years since I was there but suspect they haven't changed their spots. I'd just like to see more "Brown's" attitude in restaurants here. No resting on laurels.
re: bishopsbitter
but there are lots of people (in fact, I'd venture to say MOST eating breakfast in a restaurant) who aren't incapable of cooking an egg themselves...in many cases, far from it! It's that they're traveling and/or have a meeting -- thereby rendering the cooking of an egg impractical for any of a number of reasons.
Which begs the question -- if you're so unsatisfied with the eggs that others cook for you, then why aren't you cooking your own eggs?
There are days when I would truly like to experience a life in which the most important item on my agenda is fretting over the condition of my eggs.
(and as someone who has been traveling to England for a couple of decades now -- I can unequivocally say that the calibre of restaurant food and the level of service rendered today is miles and miles above that I found when I first started visiting -- and back then I was on an expense account, and now I'm on my own dime, so this is a pretty broad-based observation in different areas of the country and different levels of restaurants.)
re: bishopsbitter
I think the difficulty of getting a slowly-cooked egg depends on the priorities of the business side of the restaurant. A lunch counter or "greasy spoon" exists to feed the most people as quickly as possible; the extreme of this was a back-street joint in Jackson, Tennessee, when we were passing through very early one morning. One would order from the cashier, pay, and receive a ticket, then line up behind a counter seat, with maybe three guys ahead of you (my girlfriend was the only woman in the place!). Within five minutes you'd sit down and hand the cook your ticket. He'd turn, drop eggs on the flat grill, turn them over, plate them with toast and whatever meat or side you'd ordered and drop it in front of you. Although Judy and I had managed to get seated at the same time we knew better than to converse … on the other hand, it was all surprisingly tasty and maybe three bucks.
A greasy spoon will cook the eggs directly on the grill; a good diner will use a pan, and the grill for a cooktop. A good restaurant will offer eggs any style, poached to fried to scrambled to omelets, and a REALLY good restaurant will do all of this with skill and care, including poaching the eggs to order. At each ascending level you can expect to pay more, though I know one superb place in Hollywood whose eggs are of the last category, and while it's not cheap it's well within my limited means.
re: Will Owen
This may be a sidetrack, but: "A good restaurant will offer eggs any style, poached to fried to scrambled to omelets, and a REALLY good restaurant will do all of this with skill and care, including poaching the eggs to order."
I have noticed one exception to this, maybe it is a quirky one. May be I have not been to any good restaurants, but I have been to several that are highly regarded locally (in different regions of the US). All of them will do scrambled, poached, fried, omelets. Almost none were wiling to do a hard boiled egg.
This is not a one-off experience, but is very consistent. I have seen HBE in the oddest places e.g. in gas stations believe it or not, but not in the diners or brunch places that advertise eggs "any style". I have quite a collection of amusing excuses the kitchen comes up with for not being willing to do HBE (e.g. we don't have hot water). It's not that they are using powdered eggs, because they are willing to do poached eggs. Why the reluctance to do HBE?
I would love to hear any theories/explanations. Thanks
re: Rasam
I'd hate to make anyone wait for a hardboiled egg from scratch. The proper way is to start with cold water - I add a big pinch of salt and a dash of vinegar - and cover the pot most of the way. Bring it just to the beginning of a rolling boil, cover completely for 30 seconds, and then take the covered pot off the heat and let it sit 15 minutes. Okay, you've just taken over a cooktop eye for two lousy eggs for ten-fifteen minutes, the whole operation taking the better part of half an hour, for which you're gonna charge - what, five bucks? And your diner has been sitting there drinking coffee and looking at his watch.
Yes, you can use ready-boiling water and drop the egg in for seven minutes as my mom did, and get something with a rubber white, and a mealy yolk with a yucky green sulfur layer surrounding it.
The best way to handle HB eggs in a restaurant setting is as an ingredient. Or you could cook a bunch and then chill them and keep them in water in the walk-in, like a lot of places do with poached eggs, but I don't know of anyone who thinks of such an egg as much other than picnic food or a beer snack. You don't see Ho-Hos or Slim Jims on restaurant menus either, do you? What's more, boiled eggs are much more perishable than fresh ones, so if you overestimate the number of boiled eggs you can sell that day, you'd better plan for egg salad or creamed eggs and chipped beef on toast as next day's special.
re: Will Owen
It's pretty common all across the UK and Europe to see hard-boiled eggs sitting in a basket on the breakfast buffet -- sometimes warm, sometimes cold; never peeled.
re: sunshine842
I think they're supposed to be soft-boiled, generally, but they're always overdone.
re: linguafood
I've wondered about that, but sometimes they're served cold (especially in Germany), so I'm pretty sure they're supposed to be hard-boiled.
re: sunshine842
Yeah, if they're meant to be cold (and not have simply been sitting around too long :-)) they're definitely hard-boiled.
My dad always packed hard-boiled eggs for us as a snack for long train rides. That'll keep ya filled up for a while.
re: linguafood
but yes, the later you arrive for the breakfast buffet, the more likely you are to get hard-boiled!
re: Will Owen
Bring up an interesting side-point about the wonders of a "just right" soft-boiled egg. The proverbial "Three Minute" or "Four and a Quarter Minute" or [your time choice here] . Unfortunately, as the final tag in my original opening post says, the soft-boiled egg DEMANDS crispy hot buttered toast for dunking. Two items that were extremely common (and probably still are) in the UK but never seen except by foodie / anglophiles here are (soft-boiled) egg timers [most classically, an hour-glass type of contraption, not a regular kitchen timer http://www.gdparker.co.uk/images/kc_e... ] , and a toast rack. A toast rack (lack of, along with "painting on" of awful non-butter goop destroying all crispness instantly) is essentially why US toast is perennially limp and unappetizing. Great additional point to bring the soft-boiled egg into this discussion / equation! I suppose we could further raise the bar in terms of what the eggs (however cooked) actually taste like these days versus thirty of forty (or longer) years ago. There was a reason people could "make a meal" of eggs in earlier days not just in terms of poverty or lack of meat but in terms of the fact that eggs used to taste much better than they do now whether Eggland's Best or any other "cage free" brand. Not only are they generally cooked ineptly, but the product doesn't taste that good any more compared to years ago. (When did you last encounter a double-yolk??) Nuff Said. Unless you own chickens of course.
re: bishopsbitter
Got a double yolk just last week. :) We are lucky to get eggs from DH's co worker who keeps a flock, and also keeps goats. The eggs are very good.
And to all the others who replied about HBE, thanks. I guess I will just get mine from gas stations, when I am not getting them from my own kitchen. :)
re: bishopsbitter
I cannot stand the cold, dried-out product of a toast rack, and will take my toast out of the proferred rack every single time.
re: sunshine842
Toast would be a good thread.
I agree that I have never understood how toast can be hot in a toast rack. And I think that good quality bread and good butter make good toast (without being mushy) when done American-style. You just don't often find the good stuff at your average breakfast place.


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text: Hail! Michigan Goes to Final Four by Pummeling Gators Print article Send a Tip by Cole Muzio 31 Mar 2013 post a comment Michigan's comeback against Kansas in the Sweet 16 is among the most memorable of the tournament. The Wolverines were able to carry that late surge into the Florida game as they came out confident and in control. Despite the best efforts of the Gators, the game was never in doubt from there as the Wolverines ran away with a 79-59 victory to join Syracuse, Wichita State, and the winner of Louisville-Duke in the Final Four. From the tip-off, the Wolverines were dominant. They opened a 13-0 lead with big man Mitch McGary serving as the primary catalyst, scoring 8 points in the opening 3 minutes. The Gators were able to slow him down in the remainder of the game, and he totaled only 11 points by the close of the game. The Wolverines held on to maintain a commanding 47-30 lead at the half, in large part due to the efforts of Nik Stauskas who went 5/5 from three point range and scored 19 points in the first 20 minutes. He finished with 22 points for the Wolverines and 6/6 from beyond the arc after a slower second half. However, the Gators ended the first half and began the second with a little momentum, and it seemed like they may be able to mount a run. Such a surge never took place, and Michigan marched to the win. Guard Kenny Boynton and reserve Will Yeguete led the way for the Gators with 13 points Breitbart Sports MVP Trey Burke added 15 points for the Wolverines despite suffering from an illness. Sons of former NBA stars Tim Hardaway and Glenn Robinson, Tim Hardaway, Jr. and Glenn Robinson III, contributed 9 and 6 points respectively. Michigan will play Syracuse on Saturday in a match up of #4 seeds and a battle of the Big Ten and Big East. It also matches the potent offensive talents of the Wolverines against the stellar defense of the Orangemen.


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