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Matches found in Motorcycle Products
Chris Dabbs,
11 May 2010 16:09
What oil would you suggest I should use in my Honda Firestorm? Fully synthetic or semi-synthetic? The bike is a 1999 model with 14,000 miles on the clock.Martin Thomas, Salisbury On a 14,000 mile machine, fully synthetic is good but then it's also expensive. Semi-synthetic is perfectly adequate and cheaper. We're told that Honda UK puts semi-synthetic in all of its ...
Chris Dabbs,
11 May 2010 15:54
I would like to fit Ferodo Sintergrip road ST HH brake pads to my 2000 Yamaha R6. But Ferodo say the discs must be stainless steel or cast iron for their pads to be suitable. I have emailed Yamaha UK, but they say they don't have information on the exact material composition for the brake discs. How can they not ...
Chris Dabbs,
11 May 2010 15:49
GCollins: I have a 2002 Triumph Thunderbird with 17,000 miles on it and in good condition. Lately the engine has started to fade and then cut out, this happens after about 30 miles often after a stop and restart, and at any speed. Any ideas about likely causes? jaffa90: You say it fades but does it make any noises like ...
Chris Dabbs,
12 January 2010 16:09
Q. I have a Suzuki VX800 that pulls cleanly up to 80mph with no problem, but then seems to run into a brick wall. Save money on motorcycle products I think it could be restricted as it was brought to Britain by a merchant seaman. How can I tell whether it is limited and if so, what can I do ...
Chris Dabbs,
03 January 2010 19:35
Q. I have been offered a set of 16.5in Dymags for the right money for my GSX-R1000 K5. Getting race tyres is not a problem and I can get treads cut in them. I thought I heard a rumour about tyre companies making road tyres for 16.5s? If they did it would make the Dymags a lot more appealing Cheesemanpaul, ...
Chris Dabbs,
16 December 2009 14:47
Q. As I commute through winter on my bike, I'm interested in fitting a rear tyre that will cope with all the rain, slush and snow and still give decent grip when the weather is fine. I've got the OE Bridgestone BT016s front and rear now, but the rear is due for replacing in the next couple of weeks. Nick ...
Chris Dabbs,
16 December 2009 14:31
Q. I'm gearing up for next year's track days already and I'm looking for some fresh rubber. I've used Pirelli Super Corsa Pros but my supplier is suggesting the Bridgestone 003s which are cheaper too. What do you think? Shane Brisband, Rugby Save money on motorcycle tyres A. The Pirellis are better, with more ultimate grip and feel, while the ...
Chris Dabbs,
16 December 2009 14:14
Q. I like my Honda Hornet 900, but I was wondering if a Power Commander and a pipe might cure the vibes a bit? I don't mind losing some power as it's got plenty and I already like the torque that it has. John Andrews, email Save £££s on power commanders A. Honda set the Hornet up very lean up ...
Chris Dabbs,
16 December 2009 12:14
Q. When I replace the brake lines on my Yamaha FJR1300 is there any benefit (apart from cost) in braking function or performance to change the set-up from a single line splitting with a Y-piece into one for each caliper, to either a line for each side or one pipe to one side with another looping over the mudguard to ...
Chris Dabbs,
19 June 2009 17:05
For an easier way to get better brakes, use a cable-tie or similar to hold the front brake on quite tightly and leave overnight. When returning to the bike next day tap the brake hoses thoroughly to get all the bubbles, that have formed due to the continual pressure, to rise to the top into the reservoir. Hey presto - ...
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If there is really magic, this site is it! I have never seen a better site for magic products. I had my doubts for free shipping, but my products...Read More ->
MJM Magic is great! Their wonderful customer service an catalog has made them a definite "go-to" whenever I need anything.
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subset: commoncrawl


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- Publisher: Electronic Arts
- Release Date: May 4, 2004
- Summary: In EURO 2004 mode players can play as any of the 51 European nations. Players can arrange and play friendly matches against other nations or play through the tournament going from qualifying, to playoffs and into the finals. In addition to tracking injuries and suspensions, a new dynamic morale system will track players' morale, which will fluctuate based on individual and team performances and affect player abilities on the field. [Electronic Arts]… Expand
- Developer: EA Canada
- Genre(s): Soccer
- # of players: 1-4
- Cheats: On GameFAQs
- More Details and Credits »
Score distribution:
Positive: 14 out of 21
Mixed: 7 out of 21
Negative: 0 out of 21
Everything from the official team rosters to the detailed fields and even to the smoke bombs set off in the grandstands at Wembley Stadium keep your head in the game.
UEFA Euro 2004 is more arcade than sim, but it is still a fairly realistic soccer game...There isnt much new in UEFA that you wouldnt find in "FIFA."
Overall, the controls prove powerful and intuitive, granting this game its ultimate top-notch status.
This ones for the hardcore only. Those who already own FIFA 2004 and are happy with it, or are only casual soccer fans, shouldnt waste their time because youll notice little different between the two titles.
But playing Euro 2004 is a strangely seductive experience, even for hardcore PES fans like us. It's all so official, so slick, so sparkly, and so stylishly smooth while still playing some decent footie that we'll even forgive it for not being PES. Vive 2004!
Despite some slightly better AI, a new defensive swarm button, and setting up a qualifying schedule (then monitoring your roster to see who's morale is low), there isn't much here. [July 2004, p.112]
The 'new' simplicity makes for a fun and fast game that, courtesy of the excellent passing system and decent AI, finds a firm balance between real football and the arcade fun of a five-minute kick about. [June 2004, p.120]
Score distribution:
Positive: 4 out of 8
Mixed: 2 out of 8
Negative: 2 out of 8
ArnoldA.Jun 24, 2004This game rules i love it.
JayM.Apr 24, 2004Superb graphics, quick learning curve & very, very deep. What could you ask more out of a game?
JimJ.Apr 28, 2004It is amazing.
MatC.May 5, 2004FIFA repackage... yawn....
UEFA2004Jun 21, 2004Its a good game, its just that, its almost the sam exact thing as FIFA. Id rather pick up FIFA because this is just a repackage trying to get the soccer fanatics to buy it. Its working, but its not a new game that differs from FIFA.… Expand
RichardB.May 13, 2004Another rushed re-package from EA Sports wanting to cash-in on the upcoming tournament. The difficult control methods still make the new EA Fifa games plugin/plugout. They over-complicated the controls and now other footy titles are driving past in 5th gear with V's out the window, pointing and laughing.… Collapse
[Anonymous]May 6, 2004The most unrealistic football game ever try pro evo 3 if you want a good game.


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Nourish your creativity Internationalisation, training, excellence on display, are the ingredients for the next edition of Viscom Italia, the most anticipated trade fair by visual
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Italy will demonstrate to golf suppliers, buyers, visitors and media attending this year's International Golf Travel Market (IGTM) why it is among the top 10 golf destinations considered most
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MCE – MOSTRA CONVEGNO EXPOCOMFORT, the world's leading biennial exhibition dedicated to residential and industrial installations, air-conditioning and renewable energy will launch
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Scheduled for 2015, two new initiatives organised by MCE will be launched for the first time. MCE SAUDI from 4 to 6 May in Riyadh (Saudi Arabia) and MCE ASIA, from 2 to 4 September in Singapore. MCE
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The exhibition has closed with record results, confirming its world leadership in diverse industry sectors, including residential and commercial installations, air-conditioning,
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The outcome was positive for the three-day event that saw over 250 international exhibitors meet with over 15,000 international visitors seeking new products, applications and technologies to reach...
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A new hall, new projects in the name of creativity and great made in Italy brands: Viscom Italia is back to impress its audience from October 3 - 5 at Fiera Milano Rho. Inventing, experimenting,...
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MCE – MOSTRA CONVEGNO EXPOCOMFORT, the leading international biennial exhibition dedicated to residential and industrial installations, air-conditioning and renewable energy
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From the Viscom Boutique (a showcase of new visual communication solutions) to the Green Trail for eco-sustainable communication! From live performances to generate successful applications to awards...
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Tradition, research and innovation will be the guidelines for the 24th edition of Viscom Italia, the leading European exhibition on visual communication, to be held at Fiera Milano Rho on October 4 -...
The organization is shifting up into top gear for the 39th MCE – MOSTRA CONVEGNO EXPOCOMFORT, the leading international exhibition dedicated to residential and industrial
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InterCHARM MILANO, the B2B trade show that reflects the current competitive scenario in the beauty world, will be bringing many distinguished reporters to fieramilanocity from
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InterCHARM MILANO is set to be the event of the year for the Hair world. The third edition, held from 6th to 8th October at Fieramilanocity, will bring together the biggest national and
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InterCHARM MILANO announces a completely new idea for its third edition: CHARM eXperience – spa & lounge, a real-life spa created especially for this trade show event and
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The four-day exhibition recorded over 155,000 trade and professional visitors with a 4% rise in foreign participant numbers. Brazil, Turkey and Poland held pole position MCE –
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Initiatives, conference guidelines, novelties and good visitor numbers to offer an international benchmark event with a focus on all aspects of energy valorisation Once again, the key purpose
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18,700 qualified professionals in search of new ideas to reinvent their business and discover the right tools to start 2012, have positively influenced the success of Viscom Italia 2011....
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A common thread to thoroughly investigate and offer a 360 degree overview on "ZERO ENERGY 2020: TOWARDS BUILDING TECHNOLOGY INTEGRATION" the cross-concept to the whole 2012 edition.
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Visitors, international attendance and growth prospects up 40% There were 28,161 visitors, comprising of sector professionals and operators from 78 countries, crowding the aisles at fieramilanocity...
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AndroidPIT Forum - Thread "W702 Superpad Google Android" This feed contains the most recent forum posts at www.androidpit.com in the thread "W702 Superpad Google Android". urn:androidpit:forum:thread:ccf65c5a560f62ef4ddcf2bb7efa607e 2012-01-11T11:16:34Z 2012-01-11T11:16:34Z RE: W702 Superpad Google Android Aaron Tilton urn:androidpit:forum:post:841e2bcfe8b0829e6cd5103467eaf9ae 2012-01-11T11:16:34Z 2012-01-11T11:16:34Z I don't know if this is the case but it sounds like the version of Android you have thinks your tablet has a GPS chip, when it doesn't as you say. This might cause the issue. The solutions I can think of would be A) turn off location access in Google search and  turn off location permissions in your browser.

1) open up your Google search widget or tool bar. Hit the menu button and then click on google search. You should then see a couple of options with one being "use my location". Uncheck that box.

2) Open your browser and press the menu button and click on settings and scroll down to "enable location"and uncheck that box and then cleck on "clear cache" for good measure.

That should trigger Google search to automatically use the defalt .com site with searches (At least that was the case with my Xperia Play) You could also try just setting your defalt homepage to google.com. The option can also be found in your browser settings.

Let me know if that works for you. I curious to see what's causing this. Like I said, that kicked my Xperia play to the normal Google page instead of the German one that it typically uses.

Hope that helps! Aaron Tilton 2012-01-11T11:16:34Z RE: W702 Superpad Google Android Andries Holtzhausen urn:androidpit:forum:post:dd5a3802f981c408b459339361a2eea2 2012-01-10T22:09:08Z 2012-01-10T22:09:08Z This model does not have a GPS. Andries Holtzhausen 2012-01-10T22:09:08Z RE: W702 Superpad Google Android Aaron Tilton urn:androidpit:forum:post:eaa9fa9a8d844966a14f71bc12edd718 2012-01-06T09:51:48Z 2012-01-06T09:51:48Z Do you have your GPS turned on? Go to setting> location and security > use GPS satellites and turn it on. That might help clear up the issue. Aaron Tilton 2012-01-06T09:51:48Z W702 Superpad Google Android Andries Holtzhausen urn:androidpit:forum:post:4eeb59e0f0372ac3137e88f8be6a9133 2012-01-05T16:27:40Z 2012-01-05T16:27:40Z Hi,

I have just received one of these as a Christmas gift. Although it connects to my WiFi router it keeps telling me it can't detect my location. This causes problems like when I open Google the POC thinks I am in Canada and tries to open google.ca. How do I get this sorted out, please? Andries Holtzhausen 2012-01-05T16:27:40Z


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I've previously just installed it on our Application Shared Drive and created a shortcut to the Main Application executable.
I've got a bit of trouble with Collins GCSE Additional Science on Windows 7. It looks like some kind of standalone flash/shockwave based program. I've installed it on a few machines sucessfully but when it comes to running, one of the machines doesn't do a lot. After the double click theres a couple of seconds of the busy indicator on the mouse pointer and then nothing. There are no events in the event viewer (to be honest I wasn't expecting anything here anyway) and I've had a quick look to see whats happening using Process Monitor. There is a fair old amount of stuff going on in that few seconds but although ProcMon helped in the past, I knew what I was looking for. This time its just a rather large chunk of meaningless data.
I've reinstalled Flash and Shockwave, tried from DVD and network drive just in case the drive was at fault, run as administrator and a few other bits. I'm not sure where to go from here. I feel like a private investigator that has exhausted all leads on a case really.
Does anyone have any pointers either their own experience with a similar problem or a list of things they check when troubleshooting programs?
I've previously just installed it on our Application Shared Drive and created a shortcut to the Main Application executable.
DAMNIT! I knew I should've opened a ticket for this problem yesterday!!
I had exactly the same thing. What I did was download a copy of procmon, fire it up, filter it to the collins application and one of the last things it did was throw a stack buffer overflow.
I cannot remember what I did to rectify that problem though I know that procmon pointed me in the correct direction though... I'll have a rummage around the network around and see if I can recall what I actually did to fix it.
EDIT: It was a quirk in the Intel graphics driver this particular laptop used (Latitude E5400). Update to the latest Intel provided driver and it was all good.
Last edited by DrPerceptron; 22nd May 2012 at 01:58 PM.
Many thanks for your prompt replies chaps.
Linkazoid, it needed to be on a standalone laptop so no go there unfortunately, that had the same running trouble too.
DrPerception, funnily enough I worked exactly that out with ProcMon by comparing a working install's log file alongside the non working one using Beyond Compare a few minutes before you posted. The working one had a lot more graphics related gubbins going on just after the non worker log had ended. So yes I can confirm that updating to the latest Intel graphic driver fixes this problem. The laptop I had an issue with was a HP Probook 4520s with Intel HD graphics.
Just been having this same issue! Thank you Edugeekers
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Chart of the day, income-inequality edition
If you want to waste a bunch of time this morning, I can highly recommend playing around with the World Top Incomes Database. Click on "Graphics," and knock yourself out — the database has a wealth of information, going all the way back to the 19th century, and creates lovely charts on the fly; it will even export them in .png format for you.
Here's one I just put together, showing how in 1994 the top 0.5% of the US population started raking in a greater share of total income than the top 1% of the German population — and how the top 1% in the US are seeing their proportion of total income rise dramatically, even as their German counterparts are seeing their share of total income shrink.
In any case, do play around, it's a fantastic resource with a massive database behind it. Thanks to Barry for the pointer!
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We missed a huge opportunity in 2008-2009 to let this even out and go back to typical levels.
I am a big fan of capitalism. In real capitalsim, many of the top 1% income earners would likely have lost their jobs or gone bankrupt if we had allowed the financial sector to follow the natural course of events. This was the solution from 1929-1933 when many high rollers from the 1920s saw their similar disproportianate wealth and income collapse.
I am not a big fan of increasing taxes as I think the government generally is inefficient. However, if our society has made the decision to replace capitalism with insurance against failure of wealthy individuals, then I think we should be increasing capital gains and dividends taxes as well as forcing the financial sector to forego carried interest claims on money that is clearly fees – they can just view this as premiums for the government insurance policy they have for maintaining their future income.
If they want to maintain today's very low tax rates, then they need to publicly declare the end of TBTF and Federal Reserve ZIRP which has transferred money from the rest of society into the pockets of the the top 1%.
Unfortunately, our top 1% of wealth and income people have rigged the system so that they can have their cake and eat it too.
At least you only talk about the increase after 1994. It's sad when people post charts like this and present the jump in the late 80′s as an actual increase in inequality instead of a tax law change that switched how rich people reported their earnings.
I see random_trader beat me to it…
Income inequality did NOT jump dramatically in 1986. The uber-wealthy simply stopped hiding their income from the IRS. My guess is that tax law changes alone contribute 4% to the orange line (and thus to the green line as well).
That doesn't mean that income inequality isn't high. Just that it hasn't changed as dramatically as some would pretend.
What your article doesn't mention (although I shall play around with the link later) is the effect at the bottom of the spectrum – the US has something like 19% of the population living below the poverty line, Germany has next to none. Does this mean that the US system favours the ultra-rich at the expense of the man in the street?
Thanks for the link.
I doubt hidden income makes that much of a difference compared across countries and that info in just this one graph is interesting.
Barry Ritholz's site shows this graph going back to 1914.
The striking thing about the graph is that most of the countries (except for Australia) had similar high income percentages for the top 1% before WW II. After WW II, everybody dropped to low levels for several decades.
Now the US has moved back up to pre-WW II levels but the rest of the world is largely unchanged from their post-WW II pattern.
In the financial literature, I continually see data mining of post-WW II patterns and benchmarks for investing, often just limited to the past 30 years (the standard for MPT).
However, it appears that the income distributions in the US have moved back to pre-WW II patterns, so possibly it will make more sense to look at the entire data base of investing information and benchmarks which go back into the late 1800s to understand what the realm of real-world possibilities really is. The income distribution is just one more reason, on top of other obvious ones, such as the declining percentage of the US in total world GDP to indicate that the first few decades after WW II may not be the best comparison.
I am often concerned about the cherry-picking of data to prove points without a very solid rationale for excluding the other data. Recency bias is a well-known issue in decision-making in numerous fields.
Random and TFF, you can start posting a link that demonstrates your assertion that somehow 15% of all gross income in the US magically appeared in 1986. By a stunning coincidence, I was at a firm that gave wealthy people tax advice in that year, and I can tell you that your assertion is ridiculous.
So, for your proof, start by posting the historical tax compliance rates 1980-2000. You will find a decline, not an increase, in compliance over that period.
In other words, you guys are either deliberate liars or are willingly buying into something you got in a Republican Party chain email.
Dollared? The graph shows that the wealth share of the top 0.5% jumped from just over a 6% share to a 10% share. That jump represents 4% of the gross income in the US, not 15%. So what the heck are you talking about? There is a **HUGE** difference between the 4% that I cited and the 15% that you accuse me of claiming.
Moreover, the graph shows *no* appreciable jump in the income for individuals between the top 0.5% and 1.0%. So whatever happened that year, its effect was highly concentrated.
So you tell me what happened? A jump from 6% to 10% is a pretty substantial jump!!! Did the wealthy suddenly get more than 50% wealthier *IN A SINGLE YEAR*? Or did they simply choose to recognize that income all at once?
I shouldn't need to explain tax law to a professional like you, but capital gains don't count as income UNTIL YOU SELL THE SECURITY. The determination of when to sell the security is influenced by tax law.
Perhaps instead of blathering nonsense, you could educate me about exactly how the tax law changed between 1986 and 1988? (I was in college, had sold my investments, and wasn't even filing tax returns at that time.) Are you sure there were NO changes that might have encouraged the ultra-wealthy (top 0.5%) to suddenly recognize income that they had previously sheltered?
I'm not a deliberate liar, and I don't get Republican Party chain e-mails. You are talking like a fool. Can you please start making sense? If you have useful information, then share it?
Something dramatic changed between 1986 and 1988. What do *you* think it was?
Perhaps this would explain it?
http://www.taxpolicycenter.org/publicati ons/url.cfm?ID=1000588
"For example, from 1982 to 1986, 60 percent of long-term capital gains were excluded from tax."
If you switch from reporting 40% to reporting 100%, then the reported income would jump dramatically. No?
Of course there were a few other changes to the tax law in 1986. I've really never dealt with the federal income tax in its prior incarnations. You have. So tell me, what else changed? Any restrictions on tax shelters put into place?


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I think I'm Hosting Thanksgiving! Help! :)
- l
- lovessushi Nov 6, 2011 08:03 PM
So I think I'm hosting...We actually aren't sure yet. Long story
My question is I will get all the sides from Whole Foods - has anyone had experience with this?
Making the turkey myself. Would a breast do? How many could a breast feed?
What about dessert? How many things should I have?
Never done this before!!! Eeek! lol
Thank you
I've only hosted small (4-6 ppl) Thanksgiving so you will probably get much better advice from others, but-I don't know how many people you are having, but t-day is not the time to run out of meat. A turkey breast is pretty small. On the other hand, are you willing to consider a turkey breast and a small ham? I know turkey is traditional but my experience has been that the ham goes much quicker, and it's so easy. At least it would stretch the meat with little extra work. As full disclosure, I've done ham only or ham and turkey breast for the past 4-5 years and it has worked out really well for us.
Mt experience has been that you have a fair amount of wiggle room for dessert. Pumpkin pie is a given-even if no one likes it everyone wants it there. Fortunately I love it and am not above eating it for breakfast so I'm fine with the leftovers if they come to pass. In my (current, married) house we do an apple pie, but it's fine for this to be doctored up store pie. I grew up with only pumpkin. Can you ask if anything is important to any of your guests?
And actually that last thing I think is huge-the first time I had Thanksgiving at the house of someone not related to me by blood, the hostess asked me if there was anything that was crucial to Thanksgiving to me, and indicated that she would be willing to either make it or help me in any way to make or incorporate it myself. I didn't really have anything life or death myself, but I thought it was so gracious of her. As I said, I've always only had a few extra guests for T-day, but I've always made it a point to make the same offer. I've only been taken up on it once, and that was my one and only experience with green bean/condensed soup/onion casserole, which is not something I actually grew up with.
A breast will do fine if you're sure everyone likes white meat and no one like legs or wings, but it will be a very expensive way to go. May not be an issue if you are shopping at Whole Foods or will be buying Organic, Heritage, etc.
As I point out in another thread, with the sale prices on whole birds during the Thanksgiving week, you can buy a whole bird and throw away the bottom half for less than half the price of just buying the breast alone. But these economics are for regular supermarket birds, not the expensive Organics or Heritage birds, as I said above.
With a whole bird, plan on a pound per person. With just a breast, a half pound per person will do.
First, take a deep breath. I love hosting TG and am sad I have to travel this year. I have ordered the fresh, free range, organic, whatever turkeys and always get negative comments asking what I have done different that year. Amazingly, my best turkeys are the frozen Butterballs from the grocery store (no I don't represent Butterball). I follow cooking instructions from their website, rubbing olive oil, garlic and rosemary under the skin on the breast, stuffing with garlic, apples and onions that I later discard. Moist, easy and yummy. Do the whole turkey. After you get over removing the "insides" it's not that bad. Just don't forget to defrost for the few days it takes.
I also enjoy reading all of the November cooking magazines for a fun new side, but stick with my own recipes for the rest. My extended familty expects the same boring thing. I did a pumpkin risotto one year that was yummy, but I thought my dad would have a fit.
Dessert is always pumpkin pie, apple pie and chocolate frosted brownies (at my request as I don't do pie). Keep dessert simple. My friennds/relatives often ask to take it "to go."
Sayrob has it right, and actually I find the Butterball turkeys almost foolproof.
I have to say, if you cook it that way, it WILL be perfect.
What I do is roast mine in an aluminum roasting pan
(found in the grocery store usually stacked next to the turkey aisle :-)
This is my "secret"
about an hour before it's done, I remove the foil and it cook it for the remaining time
it develops the most delicious brown skin...
you will have to scoop out the juice at this point, because in my experience there will
be about 4 or more cups of juice in the pan, and you will have to be careful because it's HOT.
The butterball instructions come with a gravy mix that works just fine, as well.
I think in my experience, if I didn't make all the usual "trimmings" my family would rebel at this point.
Actually, I have trained them all to cook the sides over the years, so now they look forward to doing their favorites.... I make the pies.
and the gravy.
I have 4 grown sons and a DH, been doing Thanksgiving for at LEAST 35 years and always get it right.
Do not be afraid.
It's the easiest meal ever.
Just bring it down to it's simplest parts....
re: oooYUM
Agree with everything oooYum has posted. This is the easiest meal ever, particularly if others bring sides and bread, which is often done when many people are involved. I like Butterballs, but Honeysuckles have worked well for me too.
You do need to make sure the turkey in its pan or roaster will fit into your oven. I use old enamel roasters which are terribly old fashioned, but like OooYum, I remove the lid in the last hour or so to make sure I get that golden color.
If the others you are hosting bring sides, and you provide the turkey, stuffing (if used) and dessert, the meal should go together pretty easily. The non-cooks in your friends' circle can be assigned bread or wine.
While the meal itself is simple to put together, it does require planning. So invest some time in thinking the logistics through.
If I can cook a turkey dinner, you can too.
sorry, I meant the Butterball insert has a gravy RECIPE....
don't mean to confuse you.
Most people look for turkey, dressing, mashed potato, gravy, cranberries, rolls.
Pumpkin, Apple, Pecan pies in my house.
and because of all the grown men I feed, I have to buy a spiral ham to serve the following day.
Good Times !!!!
Can't wait !!!
Oh and the aluminum pan that you buy to cook the turkey in (if that's the route you choose)
should be the one reinforced with wire on the outside, or if not, then it needs to sit on a large baking sheet before you stick it in the oven. if the turkey is too tall to fit, take out one of the oven racks and just lower the remaining one.... sorry please don't think I am talking "down" to you, it's just that you asked....
re: oooYUM
Thank you all! Very helpful suggestions!!!
I'm very particular about meat, so the turkey must be humanely raised, etc - which means I'll either get it from the local place here that raises them, or I'll get one from WF. If I get one from WF i seem to have the option of already cooked, and then I have to heat it, or raw...not sure which.
Perhaps I should do a whole bird if it will be cheaper though...
Yes, if we were having others besides family, I would be happy to make something they might really like for Thanksgiving (or at least to buy it ;)
Pumpkin and apple pie sound good - I think maybe something extra - but 3 desserts seems like more than enough for 6-7 people. It's too much actually, but I know a few of the people will want to take leftovers home.
oooYUM I would NEVER think you're talking down to me!! I really appreciate it, because I'm still really new to much of this, and I always feel stupid asking the "simple" questions, so thank you for answering them! :)
re: lovessushi
Cook's Illustrated has a recipe for a brined, butterflied, high-temp turkey that is very good. It also does not tie up the oven for as long as a traditionally-roasted bird. Just be sure to follow the directions closely, including putting the unsalted dressing on the rack below the turkey.
re: sandylc
That sounds very good - and I like that it doesn't tie up the oven as long. I'll look it up - Thanks!
re: lovessushi
We've used Amish turkeys for years, and also grocery ones - (I do understand your thoughts about humanely raised, do you know if that' actually those turkeys @ Wf?) Best way we cook is covered with a cheese cloth soaked in a combo of wine and butter (1stick of butter to 1 bottle wine.) Helps keep the bird moist, and adds to the combined elements at the bottom of the pan for a great gravy base. While this isn't that hard a meal on technique, it's tricky on timing. And you'll use every pot and pan you have so keep the dishwashing going.
My advice is get some help on the sides but cook the bird yourself. Not so hard to cook some green beans...a guest can make oven stuffing, someone else witha pie. And make the mashed potatoes at home. Good luck...check in before and after.
It sounds like you're not used to cooking turkey, so what I'm going to suggest is something successful, tasty, easy, and foolproof rather than picture perfect.... I heard about this on a local TV show and it was from a woman who was a personal chef for an old and very wealthy man who wanted Thanksgiving dinner once a week. This personal chef started the job and was told this, only to find that whole turkeys out of season are frozen and struggled to figure out how to defrost and cook a bird by dinnertime.
Thanks to google I found the clip of this show!
In case it disappears, here are the instructions from Denise Vivaldo:
This is for a 14 lb bird. Under 14 lbs, allow 2 lbs of meat per person, larger turkeys you can allow about 1 lb per person because they have a higher meat to bone ratio. If you're feeding more than 8 people I'd just make two pans of this using 14 lb birds so you get extra stuffing.
1. Have the butcher cut the turkey into 8 pieces
2. Keep the giblets, use them to make the gravy (google a recipe, it's easy
)3. Mix your stuffing and put it in a 9x13 baking dish (2-3 boxes)
4. Lay the turkey pieces on top of the stuffing (rub with oil and any seasonings you want)
5. Bake at 350 for about 1 hr 15 min
You don't have to worry about the safety of the stuffing like you would if it was inside the bird yet you get all the flavor of the turkey drippings in the stuffing. The turkey stays moist unless you really overcook it. Carving is much easier since you're dealing with pieces. Storage of leftovers is easy, you don't have to have a huge roasting pan, you don't have to wrestle with a raw large bird, and it's virtually mess free. And actually, the brilliant thing is, if your crowd loves dark meat you can get some extra legs or thighs and throw them in a second pan over stuffing, or an extra full or half breast. I've done just a half breast and a leg when it's just been 3-4 of us, which makes having traditional turkey and stuffing super easy.
*Golly, I found the tale she wrote about this turkey! It's a bit crazy, but there is a fantastic photo of the turkey. She adds that if the breast is done early, you simply take it out while the rest of the bird finishes cooking.
re: mlou72
I've often prepared turkey dinners by similar methods. The flexibility of having everything in one 9x13 pan is awesome; leaves room in the oven for baked sweet potatoes, or a vegetable side dish, or a pie :)
For 6-8 people, one breast plus two whole legs would be lots of meat.
re: mlou72
Well, that's amazing mlou72 !!!!
I think I will have to try it !!!!
Maybe for a different Holiday, my family would freak if they didn't see
the dinner they have become accustomed to all these years !!!!
Ugh, I forgot to add that they HAVE TO HAVE my Butterscotch Yams
green bean casserole and orange salad......
I made my Thanksgiving dinner sound like a meat and potato fest previously ..... :-)
re: oooYUM
I've also come across the use of turkey wings laid over the stuffing just to flavor it. Quite a nice alternative to stuffing the bird, and a cheap way to amp up store bought stuffing mix.
re: mlou72
mlou72 this is so cool!! I would definitely consider this!!!
Berkelybabe - whole foods is using a 5 step rating system now for how the animal was raised/treated/etc. so I can only hope it's honest and the poultry and meat I buy from there was raised the way they say it was on the label. We do have a local place by me - not amish but reportedly free range - very expensive though.
re: oooYUM
Butterscotch yams sound delicious!! Care to share the recipe?
re: mlou72
Here's a fancier variation that involves brining and cooking the breast separately in a roasting pan in the traditional manner, while the dark meat goes over the pan of stuffing.
And here's another with just the whole breast laid over a mound of stuffing.
I hope you're aware of how horrendously expensive bought side dishes are for holiday meals. You can't get anything easier to make than sweet potato casserole and smashed potatoes, and Whole Food will charge you through the nose for the convenience factor! How many people are you hosting? If you don't have any idea yet, we can't really advise you on quantities.
re: Kajikit
Because of a variety of factors, that are not necessarily perfect to write about on Chowhound, it's just easier this year to get the sides ready made. I will definitely be making the turkey though. Planning to have 6 people. But I do appreciate your thoughts on it!
I have found that people expect the traditional whole turkey (as in the Normal Rockwell painting)... so I don't get creative with the centerpiece of the meal.
This year I am planning to try the "dry-brined" (OK, salt-rubbed) turkey: http://www.latimes.com/la-fo-saltedtu...
For dessert... I find my guests insist on bringing pies. So I make Red Velvet Cake (which my daughter loves) and that's it.
I know in my familly of four a breast (even a breast roast) wouldnt even come close to covering everyone on T-day. In my experience, its always better to err on the side of having too much, and then you can have leftovers (and if people are coming over and you dont want leftovers around, you can always send it home with guests!)
Whole Foods is where I almost always get my turkey, doubly important now since Mrs. O has declared that no factory-farmed meat shall pass her lips ever again. Here in SoCal we get a choice between Mary's and Diestel.
My turkeys have been spatchcocked and roasted the last few years, though the bed-of-stuffing idea is appealing. As far as this family is concerned, the breast meat is for sandwiches, period, and when the whole crowd was in attendance I had to get the extra parts to cook a "four-legged" turkey! This year we will be just five, and Ma-in-law eats hardly anything these days, so my approximately eight-pounder (I ordered 6-10, so I'm just guessing) ought to be adequate, especially with a broad range of side dishes.
re: Will Owen
Will yes, that's where I am - no factory farmed meat! Your turkey sounds delicious. We are a small crowd, but as someone said above, the breast is definitely not going to work, now that I'm taking a minute to think about all this. Definitely a whole turkey!
not knowing the potential size of your affair, i can't suggest too much, but...
as mentioned above, the traditional (read: expected) sides are not head-scratchers, and can in part, be prepped ahead. not mashed potatoes, but i have steamed/baked these ahead. i think stuffing is the greatest challenge depending upon what people's expectations are... and gravy. have *lots* of it.
if roasting a big bird seems daunting, you could always do what i've moved to doing... roast 2-3 chickens (or how many ever you need). my family would rather have this than turkey. don't know if that's heresy in your parts, but for me, it's much more manageable and less variable.
re dessert, sure pumpkin and apple pies. just in case chocolate is on the minds, maybe have a few truffles or chocolate petit fours around... without fail, one of my grandmothers always brings an iced lemon bundt ring. no clue why. she purchases it, but the way she presents it, you'd think she'd made it. funny.
good luck, and if you supply more details when you have them, we can help you more!
I have always had good luck with Butterballs, too and last year did a Kosher bird from Trader Joe. I loved it but someone else on CH said theirs tasted gamy.
I guess you're getting one from WF -- already cooked? Anyway, I strongly suggest that you use a real roasting pan for the turkey. One year I used one of those (sturdy) foil pans and when I was removing it from the oven, it folded and started pouring out my priceless, delicious drippings onto the hardwood floor and my feet. Luckily, hardwood was not damaged and my feet were okay -- good thing I was wearing Tevas and just had to wash them.
Live and learn -- the more you do this the better you'll get. If you decide to make a side, mashed potatoes are not hard and are so good -- love to use Yukon Gold.
re: walker
OH NO, Walker !!!!!!!
I hate that that happened to you !!!!! OMG !!!!!!
I usually pull out the oven rack, then peep open the foil and start scooping out the juice.....
If you use a bulb baster it's tricky ~ be careful !!!!!!!!
Like I said, there can be cupfuls and cupfuls....... and it's SO HOT !!!!
I can't believe you weren't burned !!!!!
I've never had this happen to me, but you've got me thinking !
re: walker
You could double up or even use three nested foil pans, maybe....
One more thought to consider...carving. As I said in my original post, I love cooking Thanksgiving dinner and actually find it relaxing. But, carving the finished turkey leaves me clueless. I always recruit someone to do it and make sure you have a nice, sharp knife or you will have ragged unappetizing pieces. Enjoy! Hope this begins a long tradition of hosting Thanksgiving dinner.
lovessushi, I think I understand where you're coming from. Sounds like you have about 7 guests, haven't done this before, and you care about where the meat comes from.
It's easy to be overwhelmed when hosting a dinner like this, and the day is about family and friends right? Try not to stick yourself in the kitchen all day, and keep it nice and easy.
Buy a turkey from whole foods, not just a breast. I always buy one of the large heavy-duty disposable roasting pans, to save me cleaning hassle. I tend to make my own gravy, so I use a metal trivet to raise the turkey off the bottom of the pan so it doesn't get so soggy under there. Doesn't sound like you've prepared a turkey before, so I'll state something important. You have to clean out the turkey from both ends, pulling out any packages of giblets or necks or whatever, from both ends, the neck end and the ass end. You need to rinse it thoroughly under cool water, inside and out. Then before you prepare it with butter or seasonings, pat it dry inside and out with lots of paper towels.
Have lots of gravy. It seems everytime I go to someone else's house for Thanksgiving, there's not enough gravy. If you don't want to make it yourself, that's fine, don't stress about it. Just buy envelope turkey gravy mix, or the ones in jars. Even when I make my own gravy, I buy a few jars of it so we don't run out. (Plus, some of my guests get grossed out by giblet gravy)
I buy rolls from the store to make it easy, and I buy the Ocean Spray cranberry sauce in the can ( I love that stuff more than all the times I've made homemade cranberry sauce).
Make your mashed potatoes, and have at least one veggie side.
Have a couple pies for dessert.
Have drinks, and don't forget about guests that don't drink anything with sugar or caffeine or alcohol. Usually an iced tea makes them happy.
Some of my guests will be here a lot earlier than dinner, so I'm having appetizers on hand.
Done. I also thought one of the other poster's suggestions about, asking your guests if there's any food item they consider key to Thanksgiving Day. That is very thoughtful, and I'm about to email my guests and ask them the same question, I think that's lovely. If any of my hostesses had ever asked me that, I would have simply said, "please have a quart of gravy." LOL
re: tazochai
"I also thought one of the other poster's suggestions about, asking your guests if there's any food item they consider key to Thanksgiving Day."
I would second (or third, I suppose) this suggestion! I am cooking for 14 this year, and it is my 2nd time hosting Thanksgiving. I emailed everyone a couple weeks ago and asked them to email me the 3 foods they most look forward to on Thanksgiving. My goal was to include at least one of everybody's favorites, but I am actually able to include all 3 for everyone. It was fun and sometimes surprising finding out each person's favorites. I was planning on ditching the green bean casserole and sweet potatoes with marshmallows, but they showed up on several of my guests' favorites list, so I will be making them.
re: tazochai
Re: rack for the turkey to sit on -- if poster does not want to invest in one, Butterball hotline people suggest making a ring out of (lots) of heavy duty foil for the turkey to sit on top of -- easy to toss out at the end of cooking.
re: walker
Thank you for the foil idea - I may just buy a rack. It would be good to have one anyway I suppose - but the foil is definitely good in a pinch!
re: tazochai
tazochai you hit the nail on the head! Exactly!!!
Thank you for all the suggestions - this is beyond helpful, and I really appreciate it!!
You get me! lol - Thank you so much :)
I've only had/made turkey at Thanksgiving once. Our family stuffs ducks instead...really yummy. Not decided for this year yet. We think we may do stuffing rolled in pork. I don't really like turkey very much...it doesn't have much taste.
I once had to cook Thanksgiving dinner for 9 with very short notice. And while I like to cook, there was no way I was going to make the whole meal from scratch. So here's what I did : I ordered a frozen but pre-cooked turkey. I just had to thaw it and "cook" on very low heat for a couple hours. Made the mashed potatoes from scratch - I'm sorry but there is no acceptable substitute! For the dressing I used cornbread Stove-Top. (Please don't flame me.) But I added sauteed fresh celery and onions and drippings from the turkey and golden raisins which really brought it to life. A couple packages of frozen green beans in the microwave. A jar of Lingonberries instead of cranberry sauce. (We're Swedish) Leftover potatis-korv (Swedish potato sausage) from the night before. I bought the dinner rolls and the pumpkin pie but made fresh whipped cream to top. And then I asked my aunt to help me with the gravy which she was glad to do. I didn't hear one complaint and everyone seemed to have a good time.
My point is that you really don't have to make the whole meal from scratch but a few easy homemade items can really make a big difference. I think many old people will scoff at the thought of store bought items. For example we've all heard the expression "My grandmother would roll over in her grave ..." But I think if pies and rolls were available then, they would have bought them too. (OK, I think pies and rolls were available at bakeries at the turn of the century but they were much more expensive for the hard working class people and most women didn't work outside the home then. So I supposed it was just assumed that everything be made from scratch).
As an aside, last year I tried making fresh cranberry sauce from the recipe on the side of the bag of fresh cranberries. It was super easy and the flavor was so bright and fresh compared to the canned. I'll never go back!
re: Ritcheyd
Sounds like it turned out to be a great meal! I love how you added fresh touches to store bought things, etc.
In the end there was too much family conflict, and no-one wanted to have it hear, so we wound up going out to eat, which I found quite depressing. The hightlight of the entire thanksgiving was coming back home and making meatloaf with my bf to eat at midnight since we hadn't really eaten dinner!
Thanks everyone - I hope to finally get to use all your great tips next year!


text:
Sort: publication date | titles A - Z
What are the key ingredients for long lasting foster care placements? In this study the lives and routines of 10 foster families, considered to be providers of effective and lasting care are examined. Featuring original research, the type of care that these families provide and the reason for their success is analysed. more »November 2014, Paperback: £22.99/ $39.95
This is the essential guide to FASD - the most common non-genetic learning disability, which is caused by alcohol consumption during pregnancy. It explains how FASD affects individuals at different stages of their lives, how you can identify it, and gives advice on how to support children, young people and adults with FASD. more »2014, Paperback: £13.99/ $23.95
This classic text is a comprehensive guide for prospective and actual adoptive parents on how to understand and care for their adopted child and promote healthy attachment. It explains what attachment is and provides parenting techniques matched to children's emotional needs and stages to enhance children's happiness and emotional health. more »2012, Paperback: £16.99/ $24.95
This book outlines how adolescent neglect differs from child neglect, the context of why it is overlooked, how it is defined, the causes and consequences of neglect, young people's views, and what professionals can do. Based on original research, the book establishes an evidence base and considers the implications for policy and practice. more »2011, Paperback: £18.99/ $32.95
This book compares the experiences and progress of children who remained in care or returned to their birth families up to four years after the decision was taken. It covers how the decision is made, the factors taken into account when making it and provides important suggestions for effective decision-making. more »2011, Paperback: £25.99/ $42.50
This practical guide identifies the child and their relationship with the adult as the basis upon which real communication can be made. Topics covered include non-verbal communication, attentive listening, empathy, the part played by questions, working constructively with conflict and criticism, and communicating in groups. more »2011, Paperback: £15.99/ $24.95
Practitioners in social care are often required to work with clients who do not want to work with them, and these 'reluctant' clients can often be the most challenging, but most rewarding, to work with. This practical, jargon-free book covers all the issues that practitioners are likely to encounter in the course of working with reluctant clients. more »2010, Paperback: £16.99/ $26.95
This edited collection offers an international perspective on the challenges of designing and undertaking outcome-based evaluation of child and family services. It introduces the key ideas and issues currently being debated in the evaluation of these services and provides examples of evaluation from policy and practice. more »2010, Hardback: £60.00/ $95.00
This is a classic text for students and practitioners in the child care and protection field which summarises important current thinking on child development and applies it directly to practice. The book covers key issues such as resilience and vulnerability and the impact of protective or adverse environments. more »2010, Paperback: £19.99/ $34.95
This book is an accessible, jargon-free guide to the key elements of the law that concern foster carers and the professionals who work with them. It aims to help foster carers understand where they fit into the complex web of regulations surrounding childcare and to demystify the jargon and terminology which is often used but rarely explained. more »2010, Paperback: £19.99/ $36.95
This book provides a guide to promoting the psychological well-being of children with chronic illnesses and medical conditions, covering support within health, social services and education. It discusses issues such as the impact of diagnosis and the experiences of children and their families in managing their medical condition and treatment. more »2010, Paperback: £19.99/ $34.95
How Does Foster Care Work? is an international collection of empirical studies on the outcomes of children in foster care. Drawing on research and perspectives from leading international figures in children's services across the developed world, the book provides an evidence base for programme planning, policy and practice. more »2010, Hardback: £49.99/ $85.00
The application of assessment frameworks hinges on human qualities and skills which are naturally prone to bias and inconsistency. This book aims to support workers in analysing and making sense of the information gathered, and increase accuracy and empathy in assessing the needs and risks for vulnerable children and young people. more »2010, Paperback: £19.99/ $39.95
This book focuses on leadership, effective management, the allocation of resources, and ensuring positive outcomes for young people in residential care. The book develops an interdisciplinary understanding of what needs to be taken into account when establishing and maintaining good practice on behalf of young people living in children's homes. more »2007, Paperback: £25.00/ $49.95
Social Work and Disadvantage explains the impact of stigmatization on siblings, families and workers in the caring professions and its consequences for the people it affects and for society as a whole. Contributors provide evidence from research and professional practice on transferability of health and social problems. more »2006, Paperback: £19.99/ $31.95


text: I am building and imaginary feast which is a lot better than a real feast because I have no economic limits! Now I have written that Ziryab prescribed: first a liquid dish such as pottage served in individual bowls, consumed with spoons, then boiled meats or fish and then roasted meats or fish which were the most difficult to digest. Finally desserts consisting of fruit and sweets, "the sweetness of life" as the Spanish say. The Emir readily accepted this change. So in my imaginary feast how many dishes should I present in each coarse? We are going by Ziryab's dictates. Between the first and second course we have a fine line between blancmanage and mirrauste. I know blancmange should go as a first course but what about mirrauste? I have gone over Mark Calderwood's Andalusan-Fst-msg - 8/30/09. His menu does not appear to have anything to do with Ziryab's explanations. Madrun (madrun) SCA Semi-Final "Final Menu" has a very interesting menu with the first course consisting of Catalan dishes, the second of Jewish and the third of Muslim and the desserts seem to be a mixture not specified. Very clever as that is a brain buster. Again don't see Ziryab's prescription applied. Also these menus seem to push vegetables. Of course that reduces costs but is that reality for a banquet? In the real so called 'banquet' I did we only had one dish for each coarse and the first was blancmanage while the rest of the meal consisted of finger food. The second course and the desserts were finger foods. We had two desserts. We were very tied down to expenses as this was a fund raiser so almonds and lamb were exceptions to the budget. Suey


text:
Thursday, July 17, 2014
UPDATE: Infestation Update:
SunDried Tomatoes- Infested, especially the ones w/ Hashgocha.
Blueberries- fresh, frozen: infested with scale insects & maggots-DO NOT USE even with Hashgocha. "BMG's KCL allows bakeries & others to use infested blueberries & raisins.
Strawberies- Fresh- very infested- Cut off green top with a very thin sliver of fruit, peel strawberry so all seeds are removed, rinse, no further checking necessary-
Frozen strawberries-with hashgocha- puree very fine or cook.
Raspberries, Blackberries- too infested, do not use.
Scallions- Check for leaf miners, slice open lengthwise including ALL tubers, wash with soap & winter, rinse.
Celery- lately has been found to have many leaf miners, which can be identified by their wavy translucent trails.
Chives- infested. Use only the specially grown ones, and wash well. Unless you have BMG's KCL, they allow the use of infested chives.
Grapes- Break into small clusters, soak in soapy solution & rinse (soak & rinse 3 times), the wash & rub each grape to remove the scale insects.
Corn on the cob- Infested with thrips, remove kernels, rinse.
Raisins- Are infested, to check them, soak for 24 hours, strain water into a fine mesh cloth, check cloth on a light box. Be familiar with the insects appearance. This includes Raisin bran cereals.
Dried figs- very infested with camouflaged insects, requires checking by an expert or by properly trained individual. Fresh figs- very hard to check.
Bodek Garni bags- are unacceptable, as the holes are way too large and fully grown insects go right through.
Corn on the cob-Infested, fresh or frozen- must de-rkenelize, rinse, eat. canned frozen, fresh kernels are generally clean.
17 comments:
- Anonymous said...
Regarding scallions you forgot to mention that you need to check for leaf miners.
- Tue May 13, 01:40:00 AM 2014
- Trrrust me azoy vee in kashrus said...
- Tue May 13, 10:56:00 AM 2014
- "yeshivishe" psak said...
Big poskim hold it is assur to sell any kind treif so who is cRc Chicago being somech on?
But there's one little-known quirk at Wrigley that appears to be fading away as the ballpark, which celebrated its 100th anniversary last month, enters its second century: the numerous Orthodox Jewish vendors who sell food and drinks in the stands.
Years back, when the hot dog buns apparently carried dairy ingredients, Orthodox vendors often debated whether selling franks violated the Jewish law prohibiting profiting from the sale of food that mixes meat and dairy, even if the meat isn't kosher.
Rabbi Sholem Fishbane, kashrut administrator at the Chicago Rabbinical Council, says he fielded this question from a vendor's mother not long ago. The prohibition, he says, applies only to foods in which the dairy and meat have been cooked together, so ballpark franks are OK (as long as you're not selling them to a Jew).
- Wed May 14, 04:19:00 PM 2014
- Anonymous said...
How is it that sundried tomatoes under hashgocho are even more infested than with no hashgocho?
Al kol ponim it's a scandal that Rav Binyomin Gruber is allowing the ones from Star K.
- Thu Jul 17, 09:37:00 AM 2014
- Kashrus alert said...
- Thu Jul 17, 08:30:00 PM 2014
- thinking of opening a store said...
Its strange that Reb Yudel is the expert on
Kashrus and has NO real Hashgachas.
The whole frum world should be 'chaleshing' to take you as their hashgacha for their stores and what not not!?!?!?!?!?
Whats the root of this issue???
- Fri Jul 18, 10:02:00 AM 2014
- berrymen said...
Saskatoon is a commercial variety of the wild juneberry.
Whats the bug situation on these berries?
- Fri Jul 18, 11:46:00 AM 2014
- ORA min haTorah assur said...
Following is part of an email I received last week from ORA:
"Dear [ORA Caseworker],
It's just over 6 weeks since I got my get, and I still wake up every morning feeling like a new person. Everything is different now - it really feels like a brand new world. And every single day, when I feel happy and relieved and finally, finally free, I think of you and everyone at ORA. The amount of time, effort, and thought that you put into my case was nothing short of amazing. I knew that you were with me every step of the way, and I am so, so grateful.
I know that you're unfortunately busy with other women who need your help; I just wanted you to know that you changed my life, and I am tremendously grateful."
~ Gital Dodelson, former agunah
- Mon Jul 21, 09:30:00 AM 2014
- Anonymous said...
What's going on with Vaad of Kiryas Yoel?
Simply Sushi has just opened a new concession inside Butter Blend restaurant on Bakerstown Rd in KJ where they are serving California roll made from pollock fish, a min that attracts anisakis.
- Mon Jul 21, 11:28:00 AM 2014
- ORA supporter said...
Yes Gittel, you can go on to finish your Law degree, get a job in a prestigious Law firm and you are free to do what they all do there. Continue personifying and perpetuating chillul HaShem as you have done so elegantly until now.
- Mon Jul 21, 09:22:00 PM 2014
- Anonymous said...
A few doors away from Butter Blend is Health Mart supermarket. They are importing take out from Monsey under Weissmandl's hashgocho that they repackage, remove Weissmandl's symbol which they replace with the symbol of the Kiryas Yoel Vaad. I asked someone who works at the Monsey store if KJ Vaad is actually supervising the food in any way. He said to the best of his knowledge not. If true this is a scandal because the Satmar oylam, just like much of the Lakewood oylam, does not eat from Weissmandl's hashgocho.
- Mon Jul 21, 10:18:00 PM 2014
- No Kidding! said...
Secular journalist says he doesn't understand how hashgochos are able to maintain kashrus standards in China
- Mon Jul 21, 11:42:00 PM 2014
- Anonymous said...
ORA got caught red-handed just now as the bunch of frauds that they are. They were of course behind the girl in the Stein-Weiss machlokes but then they found out that the girl's beis din is fake and the dayanim might not even exist. They never bothered to find out before hand on their own because the only tachlis for them is back women whether the women are right or wrong. But now they had a problem of the public seeing they are helping perpetrate a scam. So they erased everything from their website regarding the case & even asked Rabbi Dr. Doniel Eidensohn to erase any mention on his website that they backed the girl. Now life goes on with ORA pretending they were never involved in that case.
Also, that despicable Shira Dicker, the frey PR lady from Madison Ave is working with this girl. Because the girl is impoverished the question is where does she get the big bucks to pay Dicker? Then someone remembered that Gital Dodelson's mother had previously commented something along the lines that they will be financially supporting other "agunos".
- Tue Jul 22, 09:33:00 AM 2014
- Hop in the sack said...
"a prestigious Law firm and you are free to do what they all do there."
What does that mean? what do they do there?
- Tue Jul 22, 10:35:00 AM 2014
- Brecher said...
Is Gital looking for a modern orthodox shidduch now? I don't know who else glorifies ORA.
- Tue Jul 22, 03:26:00 PM 2014
- Anonymous said...
Modern is good enough. Orthodox need not apply.
- Wed Jul 23, 10:40:00 AM 2014
- Anonymous said...
What is Brecher's going rate for shadchonus these days? When he used to nose around yeshiva in my days it was $15k a side.
- Wed Jul 23, 01:00:00 PM 2014


text:
She Mail: Reaching Out To Birth Father
Julie Fisk is here to help. If you've got an issue or problem that you need some advice on how to deal, let Julie share some of her wisdom.
Here is this morning's question:
Dear Julie –
I am 44 years old and have never met my biological dad. I never had a desire until recently. He is getting older and I am curious to why he has never wanted to meet me and why he never paid child support.
My mother is the problem. She told my aunt that if she ever found out that I was trying to find him she would disown me because she would be so hurt. My brother met him about 20 years ago and my mom didn't talk to him for about 7 years after that.
So I don't know what to do.
Some of my friends say go meet him to put my mind at rest and some including my husband say let it go and just forget about it.
Any help would be welcomed. I'm soooo confused!!!!
Sincerely D
This is a tough one D because it sounds like if you go through with this, you're going to hurt your Mom's feelings. And Jeesh! She didn't talk to your brother for 7 years? The woman knows how to hold a grudge.
Here's the thing. At some point you have to live your own life. You're a grown woman and you're right. Your Dad is getting old. You might be running out of time to meet him and if you lost that chance, how would it make you feel? If you want to reach out to him, then you should do it but be honest with your Mom about it. Tell her what you're doing but prepare yourself. She is going to be upset, and meeting your father might not bring the closure you're seeking. If it will answer some nagging questions for you though, then you should definitely reach out to him.
In fact, let us know how things turn out!
Get some of Julie's awesome advice by sending us your problems and issues to email@example.com.


text:
According to Aaron Wilson of the National Football Post, the Cincinnati Bengals have recently worked out defensive tackle Marvin Austin, who was selected by the New York Giants in the second-round of the 2011 NFL Draft.
Austin was released by the Giants during the final roster cuts this preseason, but that hasn't stopped teams from showing interest in the former North Carolina Tar Heels standout. He had eight tackles last season in eight games.
His most memorable moment came in this year's preseason when his hit on Mark Sanchez in the fourth quarter of the exhibition game against the New York Jets led to an injured shoulder for the quarterback, which helped lead to the emergence of rookie Geno Smith.
The Bengals, along with the Kansas City Chiefs, Seattle Seahawks, Miami Dolphins and Detroit Lions have all worked out Austin since he was released by the Giants.
Want more Bengals news? Like Stripe Hype on Facebook, or grab our RSS feed.
Tags: Cincinnati Bengals Marvin Austin North Carolina Tar Heels


text:
Thanks to everyone, this has pretty much been covered. The modem rental on DSL 25 again is a Bell requirement, DSL has more upload but requires an analog home phone line. If you do not have home phone (or you do but it's digital or VOIP) then you need dry loop which increases the price. Cable then, is often better speed (on download anyway) for less.Over all performance/stability for both should be strong but it will depend on your location (local congestion? older phone wiring? too far from CO to receive 10Mb up?) if you post your rough location you may be able to get some nearby users to share their experience.--TSI Keith (E-Services) - TekSavvy Solutions Inc.Authorized TSI employee ( »TekSavvy FAQ »Official support in the forum )
I am located in concord , ont around centre st and dufferin st ,. Can i get some feedback from anyone in the general vicinity.


text: Good Morning one and all, Although this has been on the main Ansteorra list, I thought others not there would be interested. The new Crown Prince and Princess are: Sir Alaric and Dona Kayleigh Drake Ciao, -- Phelim "Pug" Gervase | "I want to be called. COTTONTIPS. There is something Bryn Gwlad - Ansteorra | graceful about that lady. A young woman bursting with Dark Horde Moritu | vigor. She blinked at the sudden light. She writes pug at pug.net | beautiful poems. When ever shall we meet again?" Note: The views do not reflect the SCA nor the Kingdom of Ansteorra. ============================================================================ Go to http://lists.ansteorra.org/lists.html to perform mailing list tasks.


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Jillian, 19, Massachusetts. The Boston Bruins are my team, and I also love the Patriots, Red Sox, and Celtics.
Milan Lucic, Jacoby Ellsbury, Julian Edelman, and Kendrick Perkins <3
I'm also a fan of Maroon 5, Criminal Minds, and Pretty Little Liars (books and tv show)
None of the gifs/ images are mine unless otherwise stated. if you want credit for something let me know!
Catching Elephant is a theme by Andy Taylor
….life is just unfair.
hey Johnny Boychuk, I hadn't really noticed it until now but um YOWZA
me want that blazer! THAT ONE
heaven must be missing an angel
oh hello mr. boychuk.
Who is this fine man?
beautiful human award.
sexiest man alive, hands down.
unf johnny


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St. Vincent's Hospital and Medical Center of New York New York, New York
American Psychiatric Association
ECT is an effective psychiatric treatment for severe depression, mania, catatonic states, and, to a lesser degree, some schizophrenias. Complications are minimal and the risk of death extremely low, lower than that for an inadequately treated depression. However, some medical centers in the United States do not use ECT at all. The neurochemical mechanisms that underlie ECT remain unknown, but a cerebral seizure is essential. The average number of treatments is seven, spread over two to three weeks. All candidates for ECT should undergo a complete medical evaluation and give informed consent.
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text:
This is the famous atomic clock in the center of Old Town Prague. I have no clue how it works, but it looks pretty cool.
Funny thing about the Old Town. There's an Old Town, Staré Město, and a New Town, Nove Město, in Prague. This being Europe, the old and new are both pretty old. Staré Město was built in the 11th century, while Nove Město followed in the 14th century. So basically everything in this city was already a few hundred years old when the first settlements in North America were built.


text:
Brody's Other Homeland Videos [Click to watch]
He's leading so much more than a double life.
The CollegeHumor Staff Blog is the official Tumblr of CollegeHumor.com's staff. Here you can find regular updates from some folks with way too much time on their hands, plus the best and newest pictures, original comedy, links, articles and videos from CollegeHumor.com.
Send us all the funny! Submit stuff to CH's Tumblr


text: Automated anomaly detection makes it easy to monitor and cross-correlate more of your metric and log data, in real-time. Instead overwhelming volumes of false alerts from difficult to set thresholds, Prelert users get a handful of highly accurate alerts that show impact and cause. Instead of putting 'eyeballs on timecharts', they find problems before users report them and solve them faster with fewer people.


text:
An activist gestures as he stands near to an International ?XT that belonged to the son of Ukrainian President Viktor Yanukovych, in Kiev, Ukraine, on Monday, Feb. 24, 2014. Ukraine's acting government issued a warrant Monday for the arrest of President Viktor Yanukovych, last reportedly seen in the pro-Russian Black Sea peninsula of Crimea, accusing him of mass crimes against protesters who stood up for months against his rule.
Photo by Associated Press /Chattanooga Times Free Press .
published Tuesday, February 25th, 2014
Stories this photo appears in:
Here is your daily look at late-breaking news, upcoming events and the stories that will be talked about today.


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21 Aug 2014
To Belt or To Not To Belt
Do you follow us on Facebook (https://www.facebook.com/crossfitboston)? Twitter (@crossfitboston)? If so you will see the pics of members hitting new personal bests during class. Cindy was lights out with 4 of you (Nigel "Pencil Neck", Isle, Paul, and Shirtless Bob) all completing more than 20 rounds. Great work! Beyond that accomplishment there were many that completed the WOD as Rx for the first time and Audrey hit all of her pull-ups unbroken for the first time. Wicked cool!
That is the question. Some CrossFit purists would argue wearing a belt is cheating or blasphemy. The belief is that the amount of lifting performed in CrossFit training develops our midline and that a belt is doing for us what our own body should be doing. Is this thought process correct? What exactly does a belt do?
Nick Horton from Breakingmuscle.com wrote an excellent piece outlining the pros and cons of a lifting belt and Mike Robertson wrote a piece for T-Nation. Read more about them here and here then post your thoughts to comments.
I have been barbell training for 26 years and I have always worn a belt for anything over 70% of my maximal lifts. Should you? That is for you to decide.
We are continuing finding the 3RM this upcoming week for some strength lifts. Be sure to upload your results to Pocket Coach. The revamped version is due to launch this fall. You will want to have your information up to date so that you can get the most out of your training.
Saturday 8/23
1. Power Clean – 2RM
2. 21-18-15-12-9-6-3
Squat clean @ 50% of 2RM
20 Calories on the A/D (12 calories on the rower)
Sunday 8/24
With a partner each perform the following 3 rounds for time in Relay style alternating each round
Run 400m
21 Kettlebell Swings, 24kg/16kg
12 Pull-ups
15 Power Snatches, 135/95
Monday 8/25
1. Front Squat – 3RM
Run 200m
5 Pull-ups
rest 5 minutes
Run 200m
5 Hang Power Clean, 95/65
5 Burpees
Tuesday 8/26
1a. Handstand Push-ups cluster 2,2,2 x 3; rest 1:00 between sets
1b. Pistols cluster 4,4,4 each leg x 3; rest 1:00 between sets
2. Complete this couplet for time (alternate movements)
10-9-8-7-6-5-4-3-2-1 Thrusters, 95/65
1-2-3-4-5-6-7-8-9-10 Chest to bar pull-ups
Wednesday 8/27
"Hockey Night"
10 rounds of
30 seconds of wall balls, 20/15
30 seconds ball slams, 20/15
2 minutes rest
Thursday 8/28
Deadlift, 275
rest 8 minutes
Double Unders
rest 8 minutes
Friday 8/29
1. Jerk from the rack – work up to a heavy single
2. EMOM Row 15/12 calories on the rower.
How long can you continue? 10 rounds? 15 rounds? 20?
20 Aug 2014
Canola Oil vs. Olive Oil – Is There A Winner?
Sometimes deciding what to blog about is hard, so I love when you guys ask me questions and give me some inspiration! Shout out to Shannon Flahive for emailing me a question on olive oil v. canola oil to get this blog rolling. If you'd like me to answer a nutrition question in the blog, email me at [email protected]
Canola oil has been making headway in the US as a "healthy oil". Multiple sources cite it as having the following benefits:
- Less saturated fat (only about 6%) than any other oil
- Omega 3 fatty acids
- Higher level of mono-unsaturated fats (observed to be good for cholesterol) than any oil except olive
But what really IS canola oil? There is, after all, no such thing as a "canola" plant. And is it really healthier than other oils, like olive?
Rape Oil
No, really. Canola oil comes from the seeds of the rape plant, in the same family as mustard, radishes, and cauliflower. Rapeseed had been used in Asia and Europe as lamp oil, and later cooking oil, and later became useful for lubricating steam engines on large ships. The oil from the rapeseed was not ideal for eating because of high contents of eurcic acid, which has been linked to heart muscle damage, but in the 1960's and 1970's Canadian plant breeders used traditional cross-breeding practices to mostly eliminate the eurcic acid (subbing in oleic acid instead) and create an oil fit for human consumption. Canola Oil – an abbreviation for Canadian Oil – replaced rapeseed oil production by the 1980's and is produced in Canada. Canola oil is most often used for cooking or salad. dressings.
Olive Oil
Olive oil is – obviously – produced by pressing tree-ripened olives. Olive oil is produced in a variety of places, and the taste can vary based on origin. There are several types of live oil: extra virgin (the result of the first press of the olive and has less than 1% acid – this is widely considered the best type), virgin olive oil (also first press, but higher acid content of up to 3%), Fino oil (a combination of extra virgin and virgin olive oil), and simply "olive oil" (a combination of fino and virgin or extra virgin oils). In the US, we also have light olive oil, which is simply olive oil refined to create a lighter color and less intense flavor (the calorie and fat numbers are the same as regular olive oils).
Olive oil has a smoke point of 375 degrees F, making it best suited for lower temperature cooking like sautéing. The light olive oil has a smoke point of 468 degrees, making it more suited to frying (or baking, given its light taste). Canola oil's smoke point at 400 degrees also makes it good for frying. Imagine that – a "healthy" oil ideal for frying.
Many food companies and retailers are using canola oil in their products, likely because it's supposedly healthier and more versatile given that it is flavorless and has a high smoke point.
Isn't this the big question? There have been some scares about canola oil circulating the internet, but so far I didn't find much to be worried about.
Olive – A litany of research has shown olive oil to be beneficial for health, and a Mediterranean diet including olive oil has been associated with lower risk of heart disease, obesity, and type 2 diabetes, and lower cholesterol numbers.
Canola – A quick review of PubMed turned up nothing remarkably scary or miraculous. A review from 2013 in the journal Nutrition Reviews found "substantial reductions in total cholesterol and low-density lipoprotein cholesterol, as well as other positive actions, including increased tocopherol levels and improved insulin sensitivity, compared with consumption of other dietary fat sources".
The Verdict
From what I can tell, Canola oil isn't terrible for you. It may also not be great for you. Just because it is lowest in fat does not make it healthiest. It's worth pointing out that olive oil has been around since before Jesus was cool, but Canola oil has only been around since ZZ Top was, so olive had a bit of a head start (and a longer proven record) than canola.
If you're looking for a new oil to cook with, well… why ? Olive oil is fantastic for sautéing and makes everything (in my opinion) more delicious. Coconut oil or grass-fed butter are good for the limited amount of baking you should ideally be doing. And if you need to fry something – I guess Canola oil works. But so does light olive oil.
If you find canola oil in your Whole Foods Hot bar or other prepared or packaged food, it's fine in moderation. But you're better off cooking for yourself with an oil that wasn't derived from what was once engine lubricant
Statistics Canada: Canola Oil – A Canadian Success Story
About.com Food Reference: Smoke Points of Fats & Oils
19 Aug 2014
Brrr! It's Cold In Here!
So, you've just destroyed the WOD and you've recovered enough to realize that your classmates are still plugging away at the WOD. What do you do first?
(A) Write my time on the board
(B) Clean up my gear
(C) Gossip with members of the next class
(D) Cheer on the members of my class
The correct answer is D! We cheer on our fellow compatriots until they are done with their WOD. That's great, Mickey, but I wasn't a cheerleader in high school or college so I don't know how to cheer. Well, grasshopper, thank goodness I have some tips on cheering for you!
1. Be positive! Use positive language rather than negative language. In the Level 1 certs, they teach us that when we say "Don't stop" all the athlete hear's is "Stop." So, rather than say "don't stop," we should cheer people on with "keep moving" and "you're doing awesome."
2. Help athletes remained uncapped mentally. There are studies that show that when marathon runners are told that they're "almost done" they actually start slowing down in anticipation of being finished. The takeaway of the study was that the body goes where the mind leads and if the mind hears that it's almost done, it will inform the body to slow down. In Crossfit, the end of WODs is often where we are pushing ourselves and improving our conditioning. The worst, of course, is being told that you're almost done when you actually have another full round (or more!) to complete!
3. Do aerial tricks. It may be hard to believe, but in a double-blind controlled study performed by Leland Stanfurd Junior University researchers, it was proven beyond a doubt that Crossfitters finished 25% faster when their fellow classmates cheered them on with backflips, cartwheels, and other cheers that involved the cheerleaders leaving the ground. Why do this? SCIENCE!
In any case, you guys have been killing it in the gym this summer and I'm looking forward to seeing those backflips soon!
Peace and bacon grease,
P.S. Who's interested in heading out to the Tsongas Arena to check out the NPGL, where Crossfitters will get all sweaty and swole? Email me at [email protected] if you're interested. I propose we leave CFB Sunday afternoon at 1 PM.
P.P.S. Don't forget to sign up for our In-House Throwdown on Saturday, September 27th! We've already got a bunch of participants and so far, the women account for more than 70% of the field. GENTLEMEN, START YOUR ENGINES!
Click Here to Register to Compete or Volunteer/Judge
17 Aug 2014
Twenty Pull-Ups!
Hey guys! As we work on our goats, I'm in charge of ensuring that our pull-ups are in a state of constant improvement. Beginning in September, you will have the option of working on pull-ups every Tuesday after (or before) class. Over the next few weeks, please determine how many strict pull-ups you can currently do to figure out which level you are in. Here are those levels:
15 Aug 2014
081514 – FIRE IT UP! Best Practices for Success
Hey! Something that's been on my mind for some time is best practices for success in your fitness. I have been meaning to put paper to pen but…Here are my TOP 5 best practices to be successful in your fitness. Keep in mind this is not absolute and I make no claims to be a demigod with devout clarity. I am just an aging CrossFit gym owner that loves to sweat and get others in the best shape of their lives.
5. Warm-Up PRE-Mobility – Get the blood flowing before stretching or rolling. This can be a short run/row/bike/jump rope. Mix it up and vary the duration from as little as 5 minutes to as long as 15 minutes depending on what you need for that day. I have gone as far as 20 minutes at really easy pace before mobilizing and hitting a WOD. Of course this will require you to have the ability to show up 10-20 minutes before class. The benefits ARE worth it!
4. Aerobic Base v. Strength Base – If you come from an endurance background or have participated in sports with an endurance base, then you need to prioritize your strength building. For example, someone that played soccer or ran cross country already has a solid CV/CR endurance base and will see the greatest improvement in CrossFit performance by prioritizing strength work.
Just the opposite is true for someone that has a power sport background. Football players, wrestlers, power lifters and weightlifters need to develop a better aerobic base. That means hitting some Long Slow distance work at an easy pace. This is exactly where I fall and I have been spending more and more time on it with great results.
3. Cut the Sugar – I am referring to any added sugar to food products or cooking that you consume on a daily basis. You will be totally surprised at how much sugar is added to make processed food palatable. I am sure Coach Alex can really go deeper on this topic and outline why it is your best interest to limit/avoid sugar consumption.
2. Sleep, Mobility, Stretch – You spend anywhere from 4 to 12 hours a week in the gym. That leaves at a minimum 156 hours where you are not in the gym training. What you do with this time is just as important if not more so than what you do inside. Sleep is crucial and there is research suggesting timing your sleep to follow the (REM/NREM) stages that last approximately 90 minutes each cycle. This research says that the total duration is not as important as being in alignment with the cycle. So if you tend to sleep less, try to get 3/4.5/6 hours of sleep to ensure you wake up feeling refreshed. Try it and see how it works for you.
The human body is meant to move. Our society has become one that is less and less active. This is not good. When you are not training or not sleeping you need to make sure that you incorporate frequent and brief sessions of movement that include some stretching or mobility. Get up from your desk, hit some upward and downward dogs. Stand instead of sitting while you work. Take the stairs. You will feel better and have more energy.
1. Cook for Yourself or Get Custom Fit Meals – You need to know what you are putting into your body. See #3. From watching the Food Network, it is astonishing to me how many recipes call for SUGAR and other ingredients that are not best for you. The only way to control this is to prepare your own foods or order prepared foods from a company such as Custom Fit Meals.
These next two weeks we are going to be working up to 2RM's in some of the lifts. The next couple cycles of programming is going to have a lot of percentage work based on these numbers. You will need the following: Back squat (8/18), bench press (8/20), deadlift (8/22), shoulder press (8/1), push press (8/9), power clean (8/25), and front squat (7/25). If you didn't complete the lifts on the prior dates then you may use a recent (1-3 months) 1-3 Rep Max for any of the lifts.
We need everyone to get numbers for these lifts to allow class to move smoothly. The percentage work will begin on 9/3.
Saturday 8/16
1. Complete reps of 15-12-9 for time of
135/95 Squat Snatch
2. Handwalking practice. If you cannot walk on your hands, then practice balancing just off a wall.
Sunday 8/17
Run a Partner 5k (Both run/finish together) (Row is 6k)
then AMRAP 12
5 Deadlift, 205/145
10 Pull-ups
15 KTE's
Monday 8/18
1. Back Squat – 2RM
2. Complete 3 rounds for time
21 Front Squats @ 45% of 2RM
15 Pull-ups
3 Wall-climbs
Tuesday 8/19
1. EMOM 12 – 2 Snatch TNGo
1-4 – 70%
5-8 – 75%
9-12 – 80%
15 Box Jumps
15 Swings
Wednesday 8/20
1. Bench Press – 2RM
2. "Cindy"
5 Pull-ups
10 Push-ups
15 Squats
Thursday 8/21
Odd: 5 Push Press
Even: 10 Burpees
2. Complete for time
Row 1k
30 KTE's
Friday 8/22
1. Deadlift – 2RM
2. 30-24-18-12-6
Deadlift @ 60% of 2RM
Double unders
Saturday 8/23
1. Power Clean – 2RM
2. 5 rounds for time
15 Squat clean @ 50% of 2RM
20 Sit-ups
20 Calories on the A/D (12 calories on the rower)
12 Aug 2014
Strength Challenge Winners
The Strength Challenge has come to a bittersweet conclusion. Everyone involved enjoyed the programming and absolutely CRUSHED the CrossFit Total. Every. Single. Person PR'd their lifts and increased their Total. I enjoyed working with each and everyone of them and truly look forward to seeing how they respond to the programming with their new strength.
Alright. Alright. You want the results. Well here ya go.
We had 3 ladies undertake this challenge. They were all completely dedicated to the programming. Ali put 25 pounds on her CFT and gained 7 pounds of muscle! Kristin put 24 pounds on her CFT, which should have been 35 pounds. Damn Deadlift…
Kathy? Oh yeah Kathy. She put 47 pounds on her CFT! What?! She also put on 3 lbs. of muscle and lost 2 lbs. of body fat… not that she really needed to lose any. That is pretty damn impressive for three months! So I am proud to say that Kathy is our winner for the women's division of the strength challenge! Congratulations Kathy!
On to the gents. There were initially 5 guys in the running, but one dropped out due to scheduling issues. But the other 4 guys stuck it out… even while traveling abroad for one of them. There were some pretty dramatic changes for the guys in both body composition and CFT numbers. Rory Q. was a monster. He put 6 lbs. of muscle on while dropping 11 lbs. of body fat! What?! I want results like that! He also added 65 lbs to his CFT. Great job Rory! Denis T. was an animal too, adding 7 lbs of muscle and 25 lbs added to his Total. Atta Boy! Mark Pelofsky. Dude was traveling all the time. California, Seattle, Italy. You know your average weekend getaway. He kept at it though. His dedication truly showed. Mark added 7 lbs of muscle and lost 2 lbs of body fat. He also added 45 lbs to his Total. I'm so happy for Mark. He worked really hard over these past 3 months and it really shows.
Oh, and there's this guy Tim. You might have seen him around the gym before. At least you have if you've been there these past 3 months. I think he might have been in there as much as me! His numbers? Eh. They were alright. He put on, you know, only 18 lbs of muscle! Get the f@$& outta here! 18 Pounds?! 6 pounds a month? And to add to that, he lost a pound of body fat. Then there's his Total. He added A. HUNDRED. POUNDS to his Total. A hundo. A Benjamin. You get the point. Unreal. I guess that leaves no doubt who is the winner for the guys. Tim B. I am proud to say that you are the men's winner!
Kathy and Tim will be receiving a nice little prize package including some Progenex, Pure Pharma, and a gift card to help fuel their workouts from Starbucks. But to be honest, I really think everyone that did this was a winner. They all put up some serious #gains and will be killing it in classes, so watch out! If you see anyone wearing their new Challenge t-shirt in class (not for sale, must be earned), give them a little space because they are going to be going H.A.M. on their workouts from here on out.
With a bunch of feedback from all the athletes involved, I am contemplating starting a new Strength Challenge starting in September. It will run another 3 months and will be done before December and all the holiday commitments take up your attention. If you are interested, please see me or leave a message below.
Congratulations again to Kathy and Tim!
12 Aug 2014
In-House Throwdown!
It's that time of year again where we test our fitness against those that we WOD with every day… Our In-House Throwdown will take place on Saturday, September 27th, so clear those calendars! This is a great opportunity for some friendly competition and lots of fun. We'll have both scaled and Rx divisions available, so whether you're a seasoned competitor or a first-timer, this is a great event for everyone to participate in.
Our plan is to run heats of the competition from 9am to 1 or 2pm in the afternoon. The exact timeline may change depending on the number of competitors we get to sign up, but we expect to wrap the competition up early in the afternoon so we have time for some fun activities and a cookout afterwards. It is guaranteed to be a fun day, and we hope you all can join us!
Don't want to compete but still want to be involved? Awesome, we need your help! We'll need lots of judges and volunteers to help the day run smoothly. If you can lend a hand, we'd very much appreciate it.
As we get closer to the event, we will release more details and workouts. For now, take a look at the standards below, see which division you fall into, and get signed up! We're very excited about getting as many people as possible involved this year. Get pumped!
Throwdown Divisions
Rx Division: Thrusters 95/65, Snatches 115/75, Toes to Bar, Double Unders, Unassisted Pull Ups, Wall Balls 20/14 to a 10′ target
Scaled Division: Thrusters 65/35, Snatches 75/45, AbMat Situps, Single Unders, Blue Band Pull Ups, Wall Balls 14/10 to 10′ target
What: CrossFit Boston In-House Throwdown
When: Saturday, September 27th
Where: Here! CrossFit Boston
Who: Everyone
Click Here to Register to Compete or Volunteer/Judge
NB: Most of the content of this post was lovingly borrowed from our friends at CrossFit Southie.
08 Aug 2014
Buffalo Wings and T-Shirts!
Hey guys! Our Buffalo wing gathering is on for this Sunday at 4 PM at
Silvertone (69 Bromfield Street, Downtown) Buff's Pub (317 Washington Street, Newton). For those without cars, we can meet at the gym at 3:30 and carpool in together. If you haven't yet emailed me to let me know you're coming, please do so at [email protected] Also, I'm curious to see how many people would be interested in snagging a classic CFB05 t-shirt (and in what colors and sizes), should they become available again. Comment away!
06 Aug 2014
Gluten Free Just Got Legit
I have always shared my birthday (August 5th) with Neil Armstrong, and now, I share it with a new friend: the Gluten Free Label. That's right, as of yesterday, the term "gluten-free" (as well as "without gluten", "gluten free", and "free of gluten") is regulated by the FDA. So, what does this mean for you?
Some Background
Gluten is the protein found in wheat, rye, barely, and other hybrid grains. Gluten is usually safe for most people, but about 1% of the population has a condition called Celiac Disease, which is a gluten allergy. When these people eat gluten, their body has an autoimmune response that ultimately leads to damage to the lining of the intestines, which then leads to nutrition malabsorption (as well as other symptoms like bloating and frequent illness). The only treatment for Celiac disease is a gluten free diet.
However, gluten free has also become popular among people without any allergy to gluten. People go gluten free for a number of reasons, including weight loss and just trying to feel better. As more people went gluten free, the food industry clamored to meet their demands. However, this was still confusing for people who truly needed to avoid gluten, as "gluten free" had not legitimized, regulated definition.
The Regulation
In August 2013, FDA announced it would begin regulating the term "gluten free". As of August 5th, 2014, any food labeled "gluten free" must – according to FDA – either be inherently gluten free (like nuts) or does not contain any of the following:
1) a gluten-containing grain (e.g., spelt wheat)
2) derived from a gluten-containing grain that has not been processed to remove gluten (e.g., wheat flour); or
3) derived from a gluten-containing grain that has been processed to remove gluten (e.g., wheat starch), if the use of that ingredient results in the presence of 20 parts per million (ppm) or more gluten in the food.
In addition, any presence of gluten in the food must be less than 20 ppm. The FDA used 20 ppm because there is currently no available technology to allow them to measure levels below that.
This label is voluntary, so for example, Diamond is allowed to label their raw and salted almonds "gluten free", but they don't have to.
You can read more on FDA's website.
What This Means For You
If you have Celiac disease, this means that you may now shop with confidence, knowing that foods labeled "gluten free" or anything similar are in fact, as far as modern technology an detect, free of gluten. This is also helpful for anyone (schools, hospitals, parents, babysitters, dinner party hosts, etc) who may need to feed someone with Celiac disease in the future.
But, for the general population, this doesn't mean as much. Often times foods like pretzels and bread which would normally have gluten but are processed to have it removed have no added benefit for someone without gluten allergy. These foods are often no healthier than the original and are twice as expensive. Gluten free grain foods are usually made with a mix of potato, tapioca, and rice flour. If you're trying to eat healthier (or fewer) grains, my advice is to choose 100% whole wheat and cut back on how much you're eating by adding more vegetables. You can also substitute some grains for vegetables altogether, like spaghetti squash in place of pasta or chopped cauliflower in place of rice.
05 Aug 2014
Active Recovery
Thanks to everyone for their #PostWOD activity ideas! Of note are four suggestions put forth by Juan Carlos and Rory:
1. #PostWOD recovery shakes at JC's Cambridge home – Delicious!
2. A weekend trip up to JC's house in New Hampshire, featuring access to a lake, an indoor pool, and biking/running trails – SIGN ME UP!
3. Eating buffalo wings. I'm SRSLY down for this. I propose we get together at Silvertone this Sunday afternoon at 4 PM to munch on some Buffalo Wings and down some frosty brews. Who's in? Comment below or email me at [email protected]
4. A flag football team — Could CFB parlay its appearance in the softball playoffs into flag football dominance?!
Here is the events roll call for the next few weeks:
• Sunday, August 10th at 4 PM – Buffalo Wings at Silverton (69 Bromfield Street, Beacon Hill)
• Wednesday, August 13th from 6 – 10 PM – Our very own Evan Michael Coniglio will be playing Rat Pack night at the Boston Harbor Hotel's Summer in the City Series
• Saturday, August 16th – Hike the Whites (email pat@crossfitboston to sign up!)
• Sunday, September 7th at 9 AM- Nigel and Dave's Filthy Fifty Birthday Celebration
• Saturday, September 13th from 4 to 11 PM – Watch our very own Boston Derby Dame Candy Saunders kick @$$ in a Boston Roller Derby Bout!
• Sunday, September 21st – CrossFit Fenway's Third Annual Beantown Throwdown
• Saturday, September 27th from 9 AM to 2 PM – Our very own in-house throwdown!
Please let me know if you have any other events that you are participating in and I'll post them here! There have also been a bunch of spontaneous gatherings that have been formed over on our super-secret, yet completely-inclusive Facebook page. If you are not yet a member of this secret group and would like to be, please message me and I'll get you set up.