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Xi'an Famous Foods Opens Up Chinatown Branch A Week From Saturday
- Chandavkl Dec 11, 2009 03:58 PM
Who'd expect this kind of regional cuisine in Chinatown?
Saturday, December 19, 2009
10:00am - 9:00pm
88 East Broadway #106
New York, NY
Weather permitting.
re: kathryn
Hey Kathryn, I haven't tried the handmade noodles with cumin lamb, but I know my SO really loves it. Our system wrt the noodle soup is that I get to drink most of the soup and eat half of the beef, while he gets the noodles and the other half of the beef. (It's the whole wheat intolerance thing...) I do really love the beef noodle soup for the fantastic, no-shortcuts-taken broth. It's rich, fragrant and delicious. I'm pretty sure it cures colds, too. :)
re: kathryn
Kathryn, meant to report back: The soup kind is not better, it's just different. I love the handmade noodles with cumin lamb -- probably even better than I like the liang pi, though maybe that has to do with the current season.
Have you tried the Chan-an spicy tofu or the pig's blood salad? They look very interesting, but I keep getting distracted from trying it by all the other stuff on the menu.
Also, does anyone know whether *all* of the noodles sold at Xi'an are rice-based? I'm not sure I trust myself to be able to tell by looking.
re: cimui
I must also confess that I currently like the handmade noodles with lamb more than the liang pi, but it might also be because I'm burned out on the liang pi. It's hard for me to really try something new there since I'm so addicted to the lamb burger, liang pi, and handmade noodles. :\
If you have a question about the ingredients, I'd email and ask. The fellow behind the counter at the Flushing Mall branch is fluent in English and confessed to being their web master (and recognized me from CH), so I'm guessing he's the one who answers email as well!
re: kathryn
Good advice. I've been afraid to try more than a few bites of the noodle since the color and texture look / taste like they could be a mixture of rice and wheat. (I know liang pi can sometimes be a mix.) Certainly doesn't hurt to e-mail and ask.
And yes, I definitely know about the rut. I've been in one, too, and it's hard to get out when you have to travel a long way to eat there. Now that it's closer and a more frequent indulgence, I plan/hope to branch out!
re: kathryn
I emailed Xi'an as you suggested and received a reply within 12 hours, which I thought was pretty impressive. Unfortunately, both the liang pi and noodles contain wheat. The fellow who replied did list a number of dishes that don't include it, though:
- Tiger Vegetables Salad (E1)
- Pig Blood Pudding with Garlic (E2)
- Spicy and Tingly Lamb Face Salad (E3)
- Chang'an Spicy Tofu (E4)
- Stewed Lamb Spine (F2)
- Cumin Lamb Plate (F3)
- All of our Lamb Soups(C1, C2, C3), except for Pao Mo Soup (item C4)
Looks like there will be a lot more lamb face salad in my future. :)
Here's a mention from a few days ago, with web site link and some talk about the Queens locations ... http://chowhound.chow.com/topics/6670...
Free burgers for registered patrons on opening day. They're taking this seriously--you have to show matching picture ID to pick up your treat.
re: MahatmaKanejeeves
If you get a chance, you must try the noodles with lamb. It's basically the noodles of the liang pi plus the lamb from the lamb burgers rolled up into one. Perfect for a cold winter day -- though the beef noodle soup that cimui describes sounds awfully good as well.
Um, not to jump the gun or anything, but they're open. Not grandly - nor even officially from what the proprietor's son told me when I ducked my head in tonight - but they started serving food yesterday afternoon. I grabbed a cumin lamb burger and liang pi noodle dish, along with a savory-sweet pulled pork burger right as they were closing up shop this evening around 7:30. And then I did a little dance in the street.
Didn't ask if or when they'll be offering the full menu of soups and such - perhaps they are already - but everything I tried sang with flavor. Oh, and my noodles were all white rather than ribboned with the usual green and taro variations, but the dish was none the worse for it.
re: CalJack
Oh perfect. That means I have time to get over there before I have to skip town. Missing the official grand opening so I EXPECT REPORTS!!!! ;)
re: cimui
I was there for lunch today and it was terrific. I had two lamb burgers and one pork sandwich. The lamb burger is, for those who don't know, really more of a cumin,onion and pepper lamb stew on a bun. It was spicy with intense robust cumin flavor, wonderful. It left that nice low level spreading warmth in the mouth. The pork sandwich was spicy, slightly sweet and for my taste, a little to salty but still good. The bread is interesting. It appears in shape and size like an english muffin but to me, it tasted at times like the inside of a NY strreet pretzel, if that makes sense.
the place is tiny(see the picture on their web site)and the five people waiting to order and pick up their food filled the place.Two important things to note:
1. Although the address is 88 East Broadway,a giant indoor mall, Xi'an is located outside on the side of the building at #106. If it helps,old 'hounds may remember that Saigon Banh Mi was located at #108 right next door .
2. This is takeout only and with the current cold snap that is a problem. I took my stuff back to work. When things warm up I will sit in the nearby Rutgers Park or Columbus Park .
Finally, they seem to be in full swing. The guy behind the counter was banging out strips of dough, pulling them and after splitting them, dropping it into a pot on the tiny stove. Next to that was a giant crockpot looking cauldron bubbling away. I can't wait to return.
re: stuartlafonda
this is so awesome....this place is going to be so easy for me to get to and i eat there all the time in flushing
although after i found the ctown bus in flushing, flushing really isnt that far from me either anymore
re: stuartlafonda
Well eaten, stuartlafonda -- and many thanks for the report! I am vicariously enjoying your meal very much. (Two lamb sandwiches... Mmm!!!)
re: FrankieLymon
The building complex may be 88 East Broadway, but the Xi'an Famous Eats storefront is located on Forsyth between East Broadway and Division - it's still part of the same building, but it's around the corner from the main entrance at 88 East Broadway. The sign is highly visible from the street, and the all-glass exterior gives you a direct view into the action.
Hope you'll take another crack at finding this place FrankieLymon - I think it's among the most exciting additions to Manhattan Chinatown in years.
Xi'an Famous Foods
88 E Broadway, New York, NY 10002
re: CalJack
thanks for the help caljack, not only will i keep trying until i find it, but i can confidently say i will eat there several times a week.
re: CalJack
That's the problem with street numbering in New York, where the address of the entire parcel takes on the address of the frontage. It's not that way in other cities. There's restaurants in Flushing Chinatown that have a Main Street address but are almost a half block away from Main Street itself.
re: FrankieLymon
It is across the street from the Mayor Hotel.
Ate there last night with an old friend and chinatown eating buddy. I got the pork burger and cumin lamb noodles, he got the lamb burger and one of the lamb soups. My food was fantastic. The bun on the pork burger was like a cross between an english muffin and a cracker, if that makes any sense. Pork inside was a little fatty, but not in a bad way, and so flavorful. Lamb was intensely cumin-y and pretty spicy. The leftover bits of bread from the pork sandwich were great for sopping up extra lamb juice from the noodles. George's lamb burger tasted a lot like my noodles; very good but I think I liked the pork one better. And his soup was, to me, very szechuan-tasting. Also very good. My only complaint was the drinks - his sour hawberry wasn't very sour, and my drink ("the red one") tasted like kool-aid. It's a tiny little storefront, no chairs, barely room for 4 or 5 people to stand inside and order, but there is a little counter where we stood to eat. Also they spoke very little English. Ordering straight from the menu was not a problem, but trying to ask questions or get a takeout container for my leftovers (portions were big!) made me glad I was eating with a chinese-speaker. In any case, great food, very cheap, I'll be back for sure.
Has anyone had the Mount Qi pork? I think that might be up for next time. Here's the website if anybody wants an advance look at the menu: www.xianfoods.com/
Xi'an Famous Foods
88 E Broadway, New York, NY 10002
re: Emmmily
Finally made it back today. The Chang-an spicy tofu was kind of disappointing, a little sour and not very spicy, but the Mount Qi pork noodles were fantastically good, and of course the lamb burger. Ate it in the park over on Forsyth St. Great way to spend a spring afternoon.
I went here for lunch today. Loved it! I had the Cumin Lamb Noodles and the Tiger Salad. My noodles were rolled, stretched, pulled, and cooked to order. They were awesome with the perfect amount of springiness. The lamb was cuminy and tender, was not too fatty, and was definitely not gristly or gamey. This dish had a nice spice to it. I didn't think it was terribly spicy, but it was very flavorful and definitely had some heat. That said, I like spicy foods and can tolerate a lot of heat. The Tiger Salad was strangely addictive. I was only going to have a couple of bites because I was pretty much full from the noodles when I started. Somehow I ended up eating the whole thing. Portions were large; I still have half of my noodles (or maybe more) left over.
I will definitely be back. I would very much like to try the Chang-an Tofu (I'm a big fan of that sort of thing) and the pork and lamb sandwiches. Of course the famous liang pi noodles. And many of the various hand-pulled noodle dishes look worthy of exploration. I don't think I'll be trying the lamb face salad anytime soon though....
re: Westminstress
Although mentioned,it can't be stressed enough that this is a very small take out operation. Anyone wanting to come in from the Dickensian winter for great food and a sit down not find both of them here. Great food yes, sit down no.
re: jakecola
I went the other day and ate it in the bakery/ drink place a couple doors to the left on the corner. I asked the bakery women ahead of time and we purchased some bread and our drinks there.
re: jakecola
Don't know of any food courts in the area with open seating like in Flushing. A couple of possibilities are the enclosed mall at 88 E. Broadway, to which Xi'an is attached, or the mall across the street at 75-85 E. Broadway. Perhaps you can find a spot inside one of these where you can unobtrusively eat your meal.
re: Chandavkl
in the basement of the 88 e bway mall there is seating, but there is a fujian restaurant down there and i think its all for that restaurant, so i dont know if they'd be cool with you eating outside food there
re: Chandavkl
actually i know where you can go (assuming its not raining b/c its outdoors), walk straight up forsyth past the track and the high school and there is a park at hester and forsyth that i believe has tables
Or you could walk to columbus park on bayard and mulberry and sit there
i went today and its excellent. i got the lamb burger (yang rou jia mo) and the tiger vegetable salad (lao hu cai). People aren't kidding when they say its small, the place is really tiny.
- Lamb burger - The lamb burger tasted very similar to the flushing branch although it was slightly more oily, but still excellent.
- Tiger vegetable salad - ive never actually ordered this before. It was interesting, its chopped up green spicy peppers, cilantro and bean sprouts topped a mild light sauce. I didn't love it although it was decent
overall, this is an awesome addition to ctown and i look forward to trying more
re: mrnyc
there was a guy eating it in the place and it looked the same although ill obviously have to try it. The lady was pushing it actually, she was telling me it was their house specialty and asking me if i would i like to try it, but i had enough food already, but ill be back there soon, probably next weekend, so i can try it then....i think im literally going to try their entire menu and figure out whats the best
re: Emmmily
im pretty sure i know what that tastes like b/c its an very silky tofu (there are different grades of tofu depending on home water you let stay in the tofu and this one is very soft), but ill have to see how their sauce is that they put on it....i've had stuff like this before, but the toppings always tastes different vendor to vendor
ive had the liang pi before if that wasn't clear and its very good, i just haven't eaten it at this branch
Back to Xi'an Famous Foods for lunch today. It seems they have been written up in NY Magazine. Also, channel 25 was filming a food show there when we walked in. By the time we left there was a big long line despite the freezing cold. Everyone had to wait outside. And the line doesn't move too quickly, as they are making everything to order.
This time I tried the lamb burger and the spicy chong'an tofu. I liked the lamb burger, but not as much as the cumin lamb noodles. The lamb is the same in both dishes, but the burger is quite a bit meatier than the noodles. The noodles are so much more delicious than the bun that for me it is no contest as to which is the better dish.
I wasn't crazy about the tofu. I was surprised, because I normally LOVE soft spicy tofu. This was very soft tofu and there were a few sauces mixed in (vinegar and hot oil) as well as a sprinkling of cilantro. The aroma was tantalizing but the flavors weren't there for me. I thought it was too oily, and the sauce was more vinegary than hot. I thought the sauce was too sour. I probably won't order this again.
I will still be back to try more items as I intend to eat my way through the noodle offerings, and I'll keep reporting back. So far, though, cumin lamb noodles are the definite winner!
re: Westminstress
All of these reviews are mouthwatering...lots of items to add to my list. I hadn't seen these posts previously so when I stumbled upon this place last weekend I thought it was a hidden gem--well, until I noticed the Anthony Bourdain photos. It was not a meal time so there was space at the tiny counter to stay in from the cold. The meat in the lamb burger was almost ridiculously good. The bun was not. I will definitely go for the noodles next time.
re: NancyC
Yeah the lamb burgers are great. I had the spicy and tingly noodles, which while very spicy, I felt the broth lacked roundness and was kind of one note. I will probably get the liang pi noodles next time (or other non-broth noodles). I love the hand-torn noodles.
re: ChiefHDB
Just thought I'd point out that they are getting ridiculously swamped around prime mealtimes, with waits running as long as 30-40 minutes from the time I've shown up. I guess that's par for the course given all the attention they've been receiving. It's inconvenient, but my romance with the food remains intact, with the following notes and caveats:
- whereas the broth in their soups started out sharp and complex, it has been a bit murky and gamey of late at the new location, to the point that I find it dulls and detracts from the flavors of the other ingredients
- the cumin lamb noodles remain a knockout dish; I've also enjoyed the Mount Qui noodles for a spicy-sour variation, and the Zha-Jiang noodles when I'm craving a richer soy-heavy bite.
- the thick, uneven hand-stretched noodles here might be unique within manhattan chinatown. The closest comparison I can come up with is the knife-shaved noodles offered at a few shops, but the soft-yet-springy texture of Xi'an's noodles truly stands out.
- the meat quality is often hit or miss, particularly with non-stewed lamb and beef dishes. Don't order these if you're squeamish about fat and occasional gristle.
- the tiger vegetables are an all-out spice assault.
- the chang-an tofu dish adds some interesting depth to the usual ginger syrup dofu-hua preparation. The prominent chili oil and notes of sesame make it almost too rich for my tastes (I've always enjoyed how light this dish seemed in comparison to similarly-textured custards in other cuisines). Almost.
re: ChiefHDB
Finally got there last weekend. Both the lamb burgers and the pork sandwich are as good as those in the Flushing stall but I miss bantering with the owner. This is a great addition to the neighborhood. I just wish there was a reasonably comfortable place to eat the soups.
re: Steve R
I went back and had the stewed pork burger. SO delicious, and this time the bun was toasty and pliant and just overall excellent...it adds so much, even if the lamb was already good last time. Love this place.
re: NancyC
i only tried this place once in flushing, i didnt like the pork burger that much, i liked the lamb a lot better. it kind of reminds me of halal skewer meat except it's wet. do any of u guys know if the quality here is better than flushing?
re: daffyduck
i like the lamb much better than the pork as well. I think te quality is close, but slightly worse, still very good though
re: daffyduck
I also prefer the lamb. Pork is kind of blah to me. Having been to all three locations, I think quality can be hit and miss at all of them. Depends on how many people are waiting for their food and who's cooking. I got a premade lamb burger at the Flushing Mall location that I was just raving about a few weeks prior. It was during the lunar New Year celebration so I'm hoping they just did this to combat the potential crowds.
I will say that if you plan on ordering noodles or a soup and getting to Flushing isn't a pain for you, you're probably better off eating in Flushing. There really is no seating at the Manhattan location. I ate my noodles out in the freezing cold making a huge mess.
re: Miss Needle
I've picked up soups and noodles and brought them on the subway back to Midtown -- it may be difficult to hold out so long before eating it, but they do hold up well in travel!
re: Steve R
Inhaled an order of cumin lamb noodles last weekend - what a great dish. Spicy, smoky, tangy and the noodles are wonderfully chewy. Eager to try the Mount Qi pork noodles and the liang pi.
It takes longer to get your order at the Manhattan location compared to the one in Flushing but so far, the food is just as good. As far as a place to eat, I headed over to the park behind Pace High School, at Canal and Chrystie, and sat on a bench. Not the greatest during the winter, but should be nice once the weather warms up.
re: kdgchow
Actually a good place to stop and eat is Sara Roosevelt park. It's not that far away and I've always found empty benches suitable for eating in the park right around Grand and Chrystie.
I stopped in on this nasty rainy night for the Mount Qi Vegetables Hand-Pulled Noodles in Soup, which I don't see mentioned yet on this thread. And I got to watch my noodles being hand-pulled (and ripped in half lengthwise), which was very cool. It's a nice, hearty, filling meal, but it didn't exactly rock my world, perhaps because by the time I got back to my apartment, the noodles had clumped together into a doughy softball and were nearly impossible to pry free from one another. There was a fine variety of toppings - potato, wood ear, tofu, bean sprout, carrot, and (I think) lily bud - but since they were scooped en masse from a quart size tupperware container, they were kind of soggy and mushed together. I'll go back for the liang pi, and the spicy tofu, once the weather improves.
re: small h
I was back at Xi'an again today myself, but this time I could not resist the siren song of the cumin lamb noodles, so I have nothing new to report except that they were delicious once again! The texture of the noodles is the best part. I can see how the noodles might get soggy sitting in soup. I really urge you to try the noodles sans soup -- I bet you'll like them a lot better. Also, I have found that the non-soup noodles hold up to travel and delays very well. And in fact when you reheat them in the microwave the next day they are still pretty good.
re: Westminstress
I will certainly consider your advice on my next visit. I thought that the broth would keep the noodles from seizing up during their ride on the M22. Obviously, I was grievously mistaken.
re: small h
I had similar problems and also felt the broth to be lacking. Next time noodles sans soup + lamb face.
re: small h
Noodles in soup don't travel well, which is why some places will package the noodles separately from the soup...see if they can do this next time. The oily non-soup Mount Qi pork noodles were one of the best dishes I've had all year.
re: Peter Cherches
glad you confirmed, i really want to try those....maybe ill go this weekend
re: Peter Cherches
I concur. I may actually like these even better than the lamb cumin noodles. They had a little more heat and a really nice, slightly sour tang.
I really want to like Xi'an and very much appreciate that they don't appear to have altered their food for a Gringo audience, but after two visits where I sampled 6 different dishes, I fail to understand the tremendous praise. The noodles themselves are well above average, with a pleasantly chewy texture absent at too many other places, but the sauces on both the Liang Pi noodles and Mount Qi pork noodles were forgettable, lacking in both the heat and complexity that others have noted. The lamb burger was fine, but it really didn't taste of anything other than cumin - I happen to like cumin, but perhaps more so as a complementary flavor than as the predominant one. The lamb face salad was unique and - perhaps my favorite dish, though not at all for the squeamish. Conversely, even as an adventurous eater, I was unable to stomach the lamb offal soup, which was overly gamey and which tasted, for lack of a better word, off (it was packed with offal though, so if you can stomach it, you'll find it filling).
Despite my moderately negative mini-review, Xi'an is unlike most other Chinatown restaurants, which alone makes it worth a try. Just be sure to arrive by 5pm to avoid the crowds.
I was at Xian again today with a couple of coworkers. This time I had the spicy and tingly beef noodles. The noodles were as great as always and I really liked the spicy and tingly sauce (lots of ma la flavor). The beef itself was eh, definitely not as tasty as the lamb and I have no wish to try it again. I think I would really like this dish in a vegetarian version, and I may ask if they can do that in the future. The sauce was great. My coworker had the Mount Qi Pork noodles and liked them. I had a bite of the pork, found it a bit dry but the flavor was excellent with a very nice sourness. I think I'll try a full order of these noodles next time.
I also had the Tiger Vegetable Salad again. This time it was so incendiary that I couldn't eat it without picking out a LOT of hot peppers, and I still only got halfway through it. Which is saying a lot as I have quite a tolerance for spice.
re: Westminstress
Just a follow up to add that the spicy and tingly beef noodles were not good at all as a leftover the next day. This was surprising as the cumin lamb noodles hold up very well.
went back last night with my chinese tutor who also likes food alot and tried two different dishes:
- lamb face salad (ma la yang lian rou): this was awesome; the sauce is sort of spicy with a little bit of a vinagrette type sour flavor going on, actually very light, doesn't taste heavy or oily at all. The salad itself is made up of cilantro, bean sprouts and a type of melon although i'm blanking on what its called right now. The lamb meat is made up of sort of tendon-y meat looks a bit weird, but not gamey at all and i liked it. Overall, this is one of the better dishes i've had at xian famous foods. I really like it alot. It was very light and refreshing, the lady told me that it wouldn't be enough food for me although I thought it was just enough, i was full but not like stuffed. She also said that most restaurants charge alot for this dish and their price was very reasonable.
- stir fried liang pi (chao liang pi): my chinese tutor ordered this, tasted the same as the regular liang pi, but was stir fried...excellent; feels a little more filling even though its exactly the same just stir fried
btw they've got a new dish that she was recommending although i'm sure most people will shy away from it as its a testicle soup, she showed it to us as she convinced another patron to get it to go, she put the sliced up testicle as the bottom of the bowl, then filled with with a off white semi murky broth, threw in some greens and hot oil (its not on the menu yet)...it actually looked and smelled really good although i forgot what it was called in chinese. I'm curious as she was saying that its a really good dish
Y'know, I have to say that I've been eating here at least twice/month for almost a year and the last few times have been actually disappointing. For one thing, the noodles, which have always been stellar, were literally hard dough in some spots--they weren't pulled long enough or split as many times as they should have been. In addition, the dish that I usually order has always contained sprouts which I very much enjoy because they not only add texture but soak up the yummy sauce as well. I was pretty surprised last time to find NO sprouts in my meal and this time I had to ask for them. And while the heat from the seasoning was detectable, not much else was going on. The bright flavors that I find myself jonesing for were entirely absent, as though the server had forgotten to add an essential component when dressing the noodles. And the fact that this coincides with a price hike (admittedly, a very small one) just adds insult to injury.
My recent experiences have persuaded me not to order on Mondays and Tuesdays. I really hope the rest of the week doesn't follow suit.
re: MacGuffin
That is so interesting MacGuffin, because I finally tried Xi'an for the first time today and was not at all impressed. I had a lamb burger and a lamb face salad, and was struck by the saltiness of both, but really no complexity or heat. Cumin lamb tasted of cumin and salt, couldn't detect any lamb flavor, and the lamb face salad was soggy with oil; at least here I got a little lamb flavor, and could even detect a really nice cinnamon undertone in a few of the pieces, but overall, a HUGE disappointment to me, based on all the raves I've ever seen. I wonder, based on your post, whether there has been a turn for the worse here? Anyone else been disappointed recently?
re: sir chowalot
A lot the dishes on the menu are oily. I love the cumin lamb burger but because of its super-cumin-y-ness. Never really been impressed with the lamb face salad. The dishes to get IMO are the hand pulled cumin lamb noodles and the liang pi. (Both are kind of oily though).
re: kathryn
Considering that my favorite dish is "hot oil seared," oil isn't a problem for me. I'd just have to reiterate my comment. It's a shame because I'm STILL craving the food as I remember it; unfortunately, I've become wary. :`(
I'm hoping this was just a few off days with a bad cook. I guess time will tell but twice in a row is kind of discouraging.
re: MacGuffin
Update: I gave it a shot today and my food was very much up to par. In fact, it was exactly the way it was the first time I ate there. Granted, there were no yummy gluten chunks but their companion icky carrots were also missing and there were bean sprouts, so that was okay. It seems that Friday's a good day to order, at least for my palate.
re: kathryn
I had a really subpar lamb burger recently (Saturday 6/11/11) from the East Broadway location. What struck me about it was that there was NO oil! Two seconds after I ordered the lamb burger, the woman handed me over the package. I once had a terrible experience from a premade lamb burger but at least this one was warm. But the spicing (heat, salt and cumin) was majorly tamed down. No oily residue in the bag or on the bun. I saw a couple of vats of lamb boiling in water and its own juices on the stove. I'm hoping it was an aberration. If anybody has more recent reports, would appreciate to hear of it.
re: Miss Needle
I had a really good lamb burger from that location a couple of weeks ago, so I hope your experience was an aberration.
I've definitely noticed some inconsistency in the past, but this particular burger was as good, or better, than it's ever been.
I imagine they get exhausted sometimes because they're so swamped with customers, but yeah, I wish they were more consistent. Though nothing I've gotten there has ever been terrible, but I don't go that often.
re: Ike
Oh I hope so. This was actually at an off hour so they weren't too busy at all. I was a bit alarmed to see the pots of non-oily lamb simmering. I was wondering if the main cooks were sent to the Bayard location and the East Broadway was full of newbies.
Well, I think I read in the Times that the owner's son reads this board and notes every detail. I hope he's noting this one.
re: Miss Needle
I've always thought their pork burger was better than the lamb. Xian is creating a commissary in Brooklyn (if they haven't already) to centralize food prep.
re: Miss Needle
I've spoken to him a few times in the East Broadway store; he's a good guy and takes the business very seriously. I'm glad he's keeping on top of things.


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Has anyone found a 3rd party solution or some kind of program to allow you to rotate a display connected to an NVidia card? We got one of the new Mac Pro units at my office with the default NVidia GeForce 7300 GT card and we can not get the system to rotate the display. The Samsung Monitor we have is built for this but apparently OSX and NVidia just don't work well together. I can't believe that no one out there has complained about this. There has to be a solution. The video cards are certainly powerful enough to handle this, so what's the deal?
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Its nickname is "The Metaphor"
I guess you probably could say that this post is sponsored by my butt.
If this isn't for you, it's for someone you know
Why can't you just snap out of it? What reason do you have for being so sad? Why can't you pull it together already?
Stuff I found while looking around
This week's link roundup.
"Who will survive? Who will survive?"
This is your Sunday school lesson for the week.
My sunny disposition
Experiencing a strange mood where I don't feel like crumpling up the entire world and throwing it into the toilet.
Something like that
A few months ago before cutting several costly cable channels from my bill I looked through the guide…
As part of my calling in life
I was very recently invited to be on the Board of Directors for the Utah division of NAMI, the National Alliance on Mental Illness and attended my first meeting last week…
Remember it tomorrow morning
The light that shoots through the south-facing window in my bedroom is growing dimmer every morning…
For Jeff
Earlier today I was out running errands, and as I was waiting for an order to be filled I opened my phone to scroll through twitter. I immediately noticed a tweet about someone (@fedge) I follow who was in possible danger, and if anyone who lived in Seattle could contact the police, please do so [...]
Oh, hey. Hi there! Remember last week when I wrote on my Internet Website Blog Thing about suicidal ideations? Yeah. Those were fun times. No? Not really? What, did my mom call you? MOMS. We really know how to ruin a good party. I had someone write to tell me to stop whining, and I'm [...]


text: Business group to focus on regulatory, tort, tax reform By: Caitlin Coakley Beckner January 6, 2012 , 11:14 am With old battles settled, business advocates are turning their attention to some of the more "niche" issues for the business community during the 2012 legislative session. Subscribe Login Email Address: Password: Already a paid subscriber but not registered for online access yet? For instructions on how to get premium web access, click here.Forgot your password? Share this:EmailPrintFacebookLinkedInTwitterGoogle +1 Arizona Arizona Chamber of Commerce and Industry business Glenn Hamer legislature regulatory reform tax cuts tort reform 11:14 am Fri, January 6, 2012 Arizona Capitol Times Caitlin Coakley Beckner tweet


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"I remember walking by you in the hall one time," Auerbach says to Carney at the Marmont, "and you had glasses on, buzzed head, and you were just walking along, dragging your head on the lockers."
Carney laughs – they've never had this conversation before."—http://www.rollingstone.com/music/news/the-rise-of-the-black-keys-20120215
Carney is picking up steam now; Auerbach is just watching him, quietly amused.
"You get shit when you don't pretend you're fucking too cool for school, and we are not too cool for school! We are just basically teaching the class people don't want to attend, and the class is, How to Fucking Make a Living Doing What You Love 101. And also, How to Fucking Beat the Haters Off With a Stick and Let Them Suck Your Dick. That's the 200-level class."
"That was very poetic," Auerbach says."—http://www.rollingstone.com/music/news/the-rise-of-the-black-keys-20120215
…consisted of a shark in my living room, a friend getting prego, moving fridges at work & looking in the mirror to find my back covered in feathers…
what does it MEAN!? other than i'm going insane…
i love a psychedelic dream…
..until we're jetting off to North Carolina skies :)


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In transmissions produced from 1980-86, it was possible to starve the planetary gears of proper lubrication. The '87-and-later planetaries have a hole (located off the governor feed circuit through the output shaft) to feed pressure up to the planetary gearset... imperative for long-duration Overdrive cruising.
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Red wines that are more fruit-forward and lighter in tannin and body.
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Pair with braised lamb or rich stews such as osso buco or a Moroccan lamb tagine.
85% Carignano, 10% Cabernet Sauvignon and 5% Merlot.
"The dense, racy flavors of raspberry ganache are finely textured, with tobacco and pleasant herbal undertones. Powerful yet graceful, in need of decanting or short-term cellaring. Best from 2014 through 2020. "
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An undertaking between world renowned names in the winemaking business, Agricola Punica is a joint venture between Dr. Sebastiano Rosa, Sardinian winery Cantina Sociale di Santadi, Tenuta San Guido, Santadi President Antonello Pilloni and legendary Tuscan consulting oenologist Giacomo Tachis. Sebastiano Rosa, oenologist and winemaker at Tenuta San Guido since 2000 and Santadi, the...Read More About Agricola Punica
Fairly removed from Italy, both geographically and culturally, Sardinia has more grazing animals than vineyards. An agricultural community, the small island is secluded. With high influences from Spain as much as Italy, the grapes of the region hail from both countries.
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"Education is a state-controlled manufactory of echoes.
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Psychology: Thinking Errors
October 17, 2014 , 11:32 AM by Steve Martin | Comments (0)
What is a thinking error? According to Damien Adler from Mindlife, it's when the way we assess information and situations harms our mental health.
Damien ran through a few of the more common thinking errors and explained what they are and suggested a few ways to beat them.
Damien Adler talks about psychology every second Friday between 9.45 and 10am.
Read more


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Dream Dictionary
Welcome to Dream Dictionary!
A dream of contrary; the meaning is the opposite of what you might think. Something that has been causing you considerable anguish will suddenly be cleared up.
Dream Decoding 101
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Video: Asda launches Christmas TV advert
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With 3 stars, Exe Paris Centre can guarantee you a comfortable stay. There are loads of rooms here, giving you a great deal of choice. Place Vendôme is a landmark close to this accommodation; Montmartre and Faubourg du Roule are nearby as well. A museum visit is always interesting; try the nearby Musée du Petit Palais or Le Musee d'Orsay. You may enjoy a visit to Aquaboulevard, which isn't hard to reach. Yearly many events and conferences are organized in the nearby Opera National.
A non-smoking area (generic), a restaurant and a smoking area all belong to Exe Paris Centre. A concierge service is one of the services here, a fax service is another and a luggage storage is a third. If work draws you to Paris, you will be pleased to know there is a conference space here. With 61 rooms, there will surely be one of your liking. A paid airport shuttle bus can be arranged by this accommodation.
Air conditioned rooms make you feel comfortable during your stay at Exe Paris Centre, whatever the weather outside is. For more convenience during your stay, a wake-up service is offered. From your room you can have wireless high-speed Internet access (complimentary). A radio is included in every room as standard. The bathrooms of this accommodation are fitted with a toilet, a bath and a complimentary toiletries set.
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US Ref Draper Makes 7s Series Assignments
Wednesday Sep 10, 2008 in Off the Field Laws
September 10, 2008 - The International Rugby Board has confirmed the selection of match officials for the eight tournaments that comprise the record-breaking IRB Sevens World Series, which celebrates its 10th anniversary this season.
The Series, which kicks off in Dubai on November 28-29, has played a major part in the development of up and coming international referees over the past decade and 14 Unions are represented within a 22-strong referee panel for the 2008/09 season.
Among those selected is Texas-based referee and ERugbyNews columnist Chris Draper. Draper will officiate in three tournaments this season – the USA 7s in San Diego, the Hong Kong 7s and the Adelaide 7s.
These appointments will follow on the heels of the North American West Indies Rugby Association (NAWIRA) Sevens World Cup Qualifier in the Bahamas on Oct 25-26 where he and Dana Teagarden will be representing USA Rugby.
"This is a very exiting opportunity," says Draper. "USA Rugby and its Referee Department of Ed Todd, Paddy McNally, Richard Every, and Jen Grey has worked closely with the USA R&L Committee, formerly headed by John McConnell and now Bruce Carter, to improve our national referee programs and processes. The appointment of an American referee like myself to this tournament is in no small part due to the efforts of these groups."
"The IRB Sevens World Series is a pivotal platform for the ongoing development of aspiring international match officials. Not only is it an arena where these individuals can cut their teeth on the big stage, but it also allows for considerable Game development support in terms of skills, technique and fitness. In conjunction with the IRB Age Grade tournaments, the IRB Sevens World Series provides an important finishing school role," said IRB Referee Manager Paddy O'Brien.
"The Series has a proven record of unearthing future Test standard match officials and all 12 of the referees selected for Rugby World Cup 2007 had refereed at an IRB Sevens World Series tournament, while the majority of the officials on the circuit today have graduated through the Series.
"Last year James Bolabiu (Fiji) refereed the Hong Kong Sevens final and has since progressed to take charge of his first Test, while Ireland's Peter Fitzgibbon, a Series regular, will referee his first Test matches in November. This year's panel will be looking to follow in their footsteps," added O'Brien.
From the pool of 22 referees a panel of eight has been selected for each Series tournament with locally-based assistant referees selected by the Host Union providing support to the panel. Former New Zealand Referee Manager Keith Lawrence will manage the referees at all eight Series tournaments.
"Keith's experience will be invaluable," said O'Brien. "Having a dedicated Sevens referee manager present at all eight tournaments will promote consistency, and ensure that a process is in place to assess performances, maintain feedback and manage the development of these up and coming match officials."
The selection of the panel of referees for Rugby World Cup Sevens 2009 in Dubai on March 5-7, the first RWC Sevens to feature a women's tournament running alongside the men's competition, will be announced shortly.
At the age of 28, Draper is the youngest USA Rugby referee ever appointed by the iRB to a tournament of this stature. Born in Michigan, Draper started playing rugby for Des Moines RFC of Des Moines, Iowa, before attending Cal where he was a Varsity Letterman on four National Championship teams. Draper played Club rugby for the Olympic Club, where he is still a member, and Washington RFC of Washington, DC, before taking on the Head Coaching role at the George Washington University and refereeing in the Potomac Rugby Referee Society. When he moved to Glasgow, Scotland, Draper began refereeing full time for the West of Scotland Rugby Referee Society and represented the Scottish Rugby Union after his selection to the SRU National Referee Panel in 2005. Upon returning to the United States in the fall of 2006 and joining the Society of Texas Rugby Referees, Draper was selected as a match official to the USA Sevens in 2007 and officiated his first age-grade Test as a USA Rugby referee between USA and Canada on February 18, 2007, in Phoenix, Arizona.
"Countless individuals have played significant rolls in my rugby career, and I hope they count these appointments amongst their own successes," says Draper. "I look forward to proudly representing our country and hope these opportunities will become another step towards elevating our international standing."
Goff on Rugby | More articles in "Laws" | More articles in "Off the Field"


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Regina International Airport provides both short and long term parking options for our customers. Parking rates were altered in July 2010; the associated notice can be found here.
|110 stalls are located immediately in front of the terminal building for brief stays. The first 20 minutes is free; after which, the charge is $1.00 for each half (1/2) hour or portion thereof to a maximum of 2 hours.
Over 1100 vehicles can be accommodated in the long term parking area. Daily rates are $2.00 for the first hour or part thereof, $1.50 for each additional hour of part thereof to the daily maximum rate of $11.00 for 24 hours.
Long term stalls have complimentary electricity (BLOCK HEATERS ONLY please). For peak periods during the winter charter season, Regina International Airport's overflow parking lots will also be open to accommodate an additional 400+ vehicles. If the overflow parking lots are being utilized, parking personnel and appropriate signage will help direct you to the overflow parking area.
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In our continued endeavors to improve customer service and enhance airport operations, Regina International Airport offers our guests a Cell Phone Parking Lot. The Cell Phone Parking Lot is located on our entrance road (Regina Avenue).
The Cell Phone Parking Lot area is designated as a holding area for vehicles attending the site to pick up arriving passengers. Once the party has arrived, and claimed their luggage they call the greeter on their cell phone at which time the driver can pull up to the terminal curb area for a quick pick up. As vehicles are not allowed to wait on the terminal curb area, this practice further eliminates cars from circulating within the terminal curb area reducing congestion.
Click HERE to view security screening wait times at Regina International Airport.
While living or travelling abroad you can be exposed to contagious diseases that may make you sick and could be spread to others. Know what to do if you feel sick. Visit the Public Health Agency of Canada by clicking HERE or visit www.travel.gc.ca.


text:
Good morning Blackhawks fans! A Great Win with a Kane loss leaves a very tough Thursday. Here are some links to start your day.
Blanking the Blues (Blackhawks)
Hymn to the Pillory (Hockee Night)
Saad could be back Friday (CSN)
Every team's MVP (Bleacher Report)
Kane's return uncertain (ESPN Chicag0)
Big win by Winnipeg over Colorado (Hockey at The Forks)
Tarasenko out at least 6 weeks (Bleedin Blue
Stamkos is back with a natural hat trick (NHL)


text:
Newburgh Hot Dogs
- m
- Mark DiBlasi Jun 5, 2002 03:27 PM
Anyone ever been to any of at least a dozen "Texas Weiner" places in the Newburgh, NY area? Petes? Newburgh Lunch?
Which one is the best?
ANd, does anyone know where to buy Temple Hill natural casing dogs?
I would venture you will get most positive feedback for Pete's hot dogs. When my son-in-law (who grew up in the area)visits, he leaves the airport and heads straight to Pete's.
We get bratwurst at Newburgh Packing Company. They probably have the hot dogs you are looking for. I can only vouch for the wurst, which is the best!
Although I've moved from the area, the last time I've eaten at Pete's hot dog was Fall 2004, and they are still the best in Newburgh.
Unfortunetly, Newburgh Meat Packing went out of business. The plant and cash-n-carry are closed now.
re: Hot Dog King
now that newburgh packing has closed does anybody know where you can get the temple hill hamburgers and hot dogs
Getting back on topic....
Pete's is the best I have had so far. I like his Texas dogs!
There is a Dallas Weiners located in Kingston, Dallas Weiners II located in Kingston and another Dallas Weiners located in Saugerties. I have to check these places out. Anyone have opinions?
How about Mochos in Kingston?
Happy New Year!!
Hey Matt,
Just checked out your website, neat. I live near Kingston and have yet to check out either of the Dallas weiner shops, will try to do so soon and report back. Have a location for Mochos?, I'll check that too...
I'm actually posting to see if you might have any info on a fabled hot dog spot somewhere near Bangor, Maine, supposedly run by a French-Canadian who fries his dogs in bacon fat. I've been trying to garner info on this establishment for awhile now to no avail, any chance you have a clue? I realize this is not totally topical for this thread but here goes anyhow...
I will look into the Bangor, Maine vendor and get back to you.
Macho's is down on Broadway, past Dallas Weiners II heading toward the Hospital. I have to check them all out, possibly next weekend. I am somewhat new to the streets of Kingston, Macho's might be right after the hospital. I just moved up here from Orange County, NY. If you ever visited the Maybrook Flea Market before we closed, you probably know me. Have a great New Year!
Are you talking about Flo's?
I tried Dallas Weiner's II a few weeks ago. They are ok. The dogs are skinless served either plain or with their special Dallas Weiner Sauce. The Special sauce is comprised of a layer of mustard, 2nd layer is finely chopped onions and topped off with a spicy meat sauce. Similar to a Texas Weiner, everything works together for a good taste. They have burgers and fries also. This place seats about 50 and has off street parking.
The other Dallas Weiner stores are hard to get into.
My page has been updated and now has a message forum dedicated to Hot Dogs:
I was in Newburgh about 2 months ago. Pete's was great. They use a high quality Boars Head all beef dog that is simmerred in water. The chili was a little too hot (spicy0 for my taste. I was also at a fairly new place called World's Best Hot Dogs and Hamburgers in Newburgh. Excellent dogs! They serve a snap dog, which is an all beef natural casing Sabrett that is steamed. They also have a footlong, which is a long, skinless Sabrett that they prepare on a charcoal grill. I would get this one. You can also have a marinated dog, which is the footlong that has been marinated in honey.
re: hotdoglover
Thank you for your kind review of our little place. We greatly appreciate our customers that are as passionate about eating good food as we are about making it. Just one little correction we don't use Sabrett hot dogs at our restaurant. We get our meat provisions out of Connecticut; we believe their meat products are far superior.
Thank You
Worlds Best Hot Dogs & Hamburgers
re: wmikelic
Hi Wolfe,
I love the food at your restaurant and will be returning soon. But I stand by my statement that the dogs are Sabrett. I've tasted enough of them that I can easily identify them. I've also had Connecticut hot dogs as well. No doubt these are Sabrett. I would be willing to bet you money. I've been to almost 200 different hot dog establishments and it is common for the owners/managers to keep the brand's identity a secret, so I understand.
In my experiences, I've been told everything from "the dogs are made on premise" to "they are made to a special recipe just for us". In rare cases this is true, but most of the time it isn't. I can give numerous examples. People have told me that the dogs are made on premise but when I asked to see the sausage making equipment, they were unable to show it to me and admitted that they did not make their own. I've even seen empty boxes from the hot dog manufacturer that the establishment uses to put large orders in that people take home.
I've spoken to people I know at many hot dog companies including Marathon, the company that owns Sabrett. Because sampling and reviewing hot dogs is a hobby of mine, I've been able to find out information about their products and who uses them. For example, Katz's Deli in New York, Papaya King, and Gray's Papaya all use the same recipe Sabrett all beef frank. In the case of Papaya King and Gray's, it is the exact same dog. Katz's is the same recipe, but slightly larger in size. I have this information from numerous Sabrett distributors as well as the person in charge of private label who I've spoken to. He thought that I was looking to open my own place and told me that I can have the exact dogs as Papaya King. Now Papaya King says that their dogs are made from a special recipe. This is NOT TRUE. I know the plant manager at Best Provisions in Newark who told me that their all beef franks are made from the same recipe since the company opened. Again, different sizes and either skinless or with casing, but the same recipe. This has not stopped certain owners of hot dog restaurants from telling me that their dogs are made special for them from Best's to a different recipe when I know this is not true. And in the case of Sabrett, they have only 2 recipes. One for all beef, the other for beef and pork. The beef/pork dogs are used at the Windmill, Hot Grill, and Callahan's in New Jersey.
Food writer Ed Levine did some research after I told him about Marathon/Sabrett and came to the same conclusion. You can find his article online. I understand the reasons why people want to hide the identity of their dog. It is so that people think that the product is unique and that you can only get it there.
Years ago I paid $35.00 for 5 lbs of Papaya King hot dogs that had their label on it. Shortly thereafter I found out that I could purchase the same hot dogs at a Sabrett distributor for $17.00 There are however, exceptions when it comes to different recipes. A place near me used to use a frank from a local butcher shop. The shop was sold and the restaurant got the recipe and has the franks produced at Grote & Weigel of Connecticut. And it is a different recipe from Grote & Weigel's beef/pork griddle franks.
I love to enjoy hot dogs at home as well as at hot dog restaurants. That is another reason why I seek to find the manufacturer. My favorite beef dog is served at Syd's in Jersey. I know it is from Best, but it is bigger and with a natural casing. These dogs are simply not available in any stores. So I get them directly from Best's which is fairly close to my home. And for a fraction of what I pay at Syd's, I can enjoy the same dog prepared the same way (boiled, then grilled) in the comfort of my home. Only thing I caan't reproduce is the toppings. But that's ok since I prefer a quality dog with mustard only. Sometimes I like chili, which I can usually buy from the restaurant.
In any event, your dogs are excellent and well prepared.
re: hotdoglover
I always find it interesting when someone has no idea what they're talking about , they just carry on and on. So, to you self-proclaimed Hot Dog aficionado, I will take you up on your bet. $5000.00 that our snap dog is NOT a Sabrett. With proof, of course. I'll even make it less painful on you and let you use my personal email to respond so the embarrassment doesn't become unbearable. email@example.com awaiting your response.
re: wmikelic
I'm surprised and happy for you that you are in business. My friends in the Newburgh area told me that you closed a while ago.
First of all I never proclaimed myself a hot dog aficionado. I am someone who loves hot dogs and am very familiar with a lot of brands since I've sampled so many. I can (and have) identified brands blindfolded. Let me ask you why now, 2 years later you are willing to take me up on your bet? You had your chance when I was at your place with my friends. You refused. Perhaps you're willing to take the bet now because you changed brands? Why all of a sudden are you willing to bet me 2 years later?
I was to your place 2 times. I was told by your partner that the footlong (skinless) and snap dog (natural casing) were the same brand from the same producer but different sizes, one had casing, and different methods of preparation. The next time I was told by you after I mentioned I knew the identity of the brand that you used different brands for each dog. Well, either you or your partner were not being truthful.
I trust my taste and there was no way that the snap dog was not Sabrett. Maybe this is not enough to convince someone, but I do know people in the industry. I contact distributors who will tell me who their customers are. You mentioned to me that you never had or never would use Sabrett hot dogs although you use their mustard..
Other than going by my taste, and the word of a distributor, how about this: I did not reveal this to you or your partner, but the first time I was in your store it was after a 2 hour ride. My friend and I both had to use the bathroom. He went first while I looked at a menu. When it was my turn I went through the door and instead of making a quick turn into the door that led to the bathroom, I walked straight down the small hall way to the end thinking that I was going to the bathroom. Instead, I ended up in the kitchen where I saw with my own eyes packages of hot dogs CLEARLY LABELLED SABRETT! The refrigerator was there and I took a look inside and saw the packages with the Sabrett label! Are you still going to deny that you used Sabrett? If I was you I would be embarrassed. It was evident that you didn't want your customers to know where you got your hot dogs, which I can understand. I've been through this with many people in the industry who sometimes claim to make their own dogs on premise. They admit this isn't true when they can't show me the sausage making equipment. The most common lie is when they claim their dogs are made to a special recipe just for them. Rarely is this true. My friends in the industry and those who work for and own some of these companies tell me the truth.
When I was at your place your partner and you gave contradictory answers. I have also been told by some hot dog restaurant owners that they make their own mustard and chili when I've seen the gallon jars of mustard and cans of Castleberry chili. I've even asked 2 owners at different times if their chili was homemade. One said it was, the other said it wasn't. When I told the one that his partner said it was homemade, he laughed. So I am used to all kinds of BS from many (not all) who own, manage, or work at hot dog restaurants. The bottom line is that it is a competitive business and people want to convince customers that they serve a unique product that you can only get at their establishment.
So I'll trust my experienced taste, the words of a distributor, and my own eyes and ability to read a label before I trust someone who not only contradicted his partner, went to great lenths to hide the identity of his product, but refused to take my bet. All you had to do was bring me back to the refrigerator and show me what was there. You didn't because you knew I was right and did not have the chance to clear out your inventory.
Now, roughly 2 years later you finally decide to take me up on my bet. Give me a break.
re: hotdoglover
No response? I'm not surprised. I stand by what I post and I challenge you to show me or point out where I am wrong in the post before your last one where you accuse me of not knowing what I'm talking about. I gave you some facts that can be easily verified. I find it odd that you wait 2 years before you even respond. I hope it's not another 2 years before you respond again.
While I like to know the brand of hot dog I'm eating when I visit a place for the first time (I feel I have a right to know what I'm eating) I can understand and respect people who do not want to reveal it. This debate has been covered in depth on Roafdfood. Sometimes I've been told the brand but asked not to reveal it on a forum. I keep my word. But when I'm lied to and told by my friends living in the Newburgh area that you and your partner read our posts and had great fun listening to us speculate on the brand while totally misleading us about getting your dogs from Connecticut, well then I have no qualms about revealing your dishonesty. All you had to do was tell us that you did not wish to reveal where you got your dogs from and left it at that.
Since you accused me of not knowing what I'm talking about as well as putting words in my mouth (where did I ever call myself a hot dog aficianado?), I felt the need to respond publicly.
But I'll make it less painful for you and let you use my personal e-mail to respond so the embarrasment doesn't become unbearable
email@example.com. Hope it isn't another 2 years before I hear from you. Did you open up again for business?
re: wmikelic
So, Mike, are you in business... what is your business address and what are your hours.
I won't bet that your dogs are Sabrett or not, but I will give you a try...
re: georgeb
I agree with George -- where is this place? I am a Pete's Hot Dogs fan (Newburgh Lunch and the Broadway Coffee Shop are good, too) , but have never heard of this other place.
re: JessNY
They went out of business 2 years ago. After the recent posts, I spoke with a friend in Newburgh who told me that they were still out of business. I forgot to ask for the location, but from what I remember, it was on rt 9 or rt 9 with a letter after it. Across the street from either an adult book store or go go bar. Maybe Wolfe can respond and confirm if he opened again or is still closed.
re: hotdoglover
Anyone know if this place is back in business? Or is it a new hot dog restaurant? It was located in a mini mall about 5 minutes north of Rt. 84 on Rt 9W on the left for those heading northbound.
I'd like to know as I am planning a trip to Newburgh and nearby to sample hot dogs. Pete's will be a stop as well as a few others. The above mentioned place served very good hot dogs and provided good service. Even if the owners were less than honest.
I used to frequent Texas Hot Weiners on lower Broadway and of course Pete's which was right across the street from Sam and Bills...........that was 1950. When I go back to Newburgh I still go to Pete's with a great friend of mine from Cornwall Central High School. We would drive fast to Pete's at lunch time, get a dozen dogs and get back to school in time. Great with an orange ice or Petlinz chocolate milk, those were the good days. Since then, its 2010 now, Sam and Bills is long gone, still a diner but not the same, Texas Hot Weiners is long gone but Pete's remains, Owned I think by the Orsini family whom I went to school with. Good things are hard to find but this is one of them. I recall the hot dogs used to be 5 cents, then it jumped terrilbly to 25 cents, I could sure tell you stories of all those great memories Newburgh Packing is now closed who used to make the hot dog, you can find them here and there but its difficult.


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Chandler Massey | Bio | Biography History
Real Name / Alias:Chandler Abit Massey / Chandler Massey, Place of Birth:Atlanta Georgia, Born / Date of Birth:September 10, 1990, Age / Zodiac Sign:24, Virgo, Occupation:Actor
Extras at Glance
September 10, 1990
Real Name:
Chandler Abit Massey
Known / Aliases:
Chandler Massey
Born Place / Hometown:
Atlanta Georgia
Atlanta Georgia
United States
Zodiac Sign:
Career History:
Other Resources
September 10, 1990
Welcome to Star No Stars Chandler Massey biography profile. Chandler Massey is a Actor from Atlanta Georgia United States. Chandler Massey is 24 years old, born on September 10, 1990. Interested in Chandler Massey horoscope zodiac and numerology info? Read all about Chandler Massey spirituality and personality characteristics by visiting his astrology numerology pages. Review and rate Chandler Massey by visiting his voting page. Star no stars celebrity bio profile helps millions of people find REAL time live statistic's for your favorite celebrity and the chance to give them a vote to help them climb up the celebrity popularity charts. Whether or not Chandler Massey received awards for his achievements and talents, your vote for them here will help visitors from around the world get accurate and up to date celebrity popularity statistics. You can find more celebrities born the same day as Chandler Massey by going to Star no stars celebrity birthdays page. To see who the current top celebrities from United States are, you can visit Star no stars celebrity top charts page. If you are interested in reading more about your favorite celebrities and stars from around the world, easily search for them by using our celebirty search bar. Discover new celebrities and stars by viewing our latest celebrities page. You can bookmark, save, facebook like, google gplus+ and share Chandler Massey biography page by using the social buttons.


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The recently released Lenovo G570 is a wonder to behold for anyone looking for a new general-use laptop. Part of Lenovo's Essential line of laptops, the G570 has everything you want, whether you're in it for productivity or for entertainment. Check out some of our other Lenovo G Series Reviews. This 15-inch machine is extremely well-rounded and has an ultra-low starting price of just $699. Need more reasons to check it out? Well, here you go: it's wonderfully designed; it boasts plenty of power; it's customizable. Lets take a look at some of the specific features that make the Lenovo G570 so incredible. Intel's Second-Generation "Sandy Bridge" Chipsets One of the best...Read More
Lenovo's business customers have long known about the incredibly high standards held by the company. Now, thanks in large part to the well-priced and powerful Lenovo G470, the general population will see it too. Starting at just $749, the Lenovo G470 features high-end quality at mid-range prices. Learn more about the rest of the G Series with our G Series Reviews! An Array Of Processing Capabilities The base model of the Lenovo G470 comes with the second generation of Intel's Core i5 processor (Core i5-2520M), which features more power, more efficient processing, a dramatically improved integrated graphics processor, and more advanced Turbo Boost technology. This chip...Read More


text: Ambience: casual yet intimate Service: polite, yet friendly Food: delicious. I had the seasonal special which is a 'surf and turf' combo, I forget the French name, but it was a galette (a large crepe with the sides folded around the contents) of mushrooms, cream, bacon and scallops. My husband had a galette with soft egg, bacon, cream and mushroom,... More


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" Sony Micro Vault Midi - USB flash drive - 2 GB - Hi-Speed USB "
When I needed to carry my data from office computer to home computer I decided to purchase a USB Flash Drive. Now although memory prices have come down a great deal in the last few years I only really needed about 1 GB of data space for my needs. I decided to purchase a Flash Drive with 2 GB of space just to be safe though as the price difference was negligible. There are plenty of cheap brands out there but I decided to go with a brand I trust and have used for some time now.
I chose the Sony MicroVault 2GB Flash Drive and it has been faultless since I purchased it. I use this Flash Drive everyday and it is both fast and reliable. The first time I plugged it into my computer the operating system detected it straight away and installed the device automatically. The Sony MicroVault has a retractable USB interface and the tab you use to retract this also work as an LED indicator when the Flash Drive is in use transferring data.
The Flash Drive itself is well made and has a robust feel to it and can safely be placed into a pocket or bag without fear of it being damaged. There is a recessed tab so you can attach a keychain to it should you wish too. Personally I wouldn't as the Flash Drive is small enough to be stored into your pocket when not in use.
At under £10 in most online stores this Flash Drive offers peace of mind that your data will be transferred without corruption or lost altogether as can happen with some cheaper brands. I would not hesitate to recommend this Flash Drive to anyone.
My last USB memory stick was a Silvercrest 256MB from Lidl. As you can imagine, it wasn't the best, and as it was bought a fair while ago it had very small memory. When it broke, I needed to get one in order to store all my coursework, photos and other documents. I didn't want one with masses of memory as I simply wouldn't use it. I decided to go for a Sony memory stick, as Sony generally have a high reputation.
Sony delivered that reputation - I bought a 2GB memory stick from a shop on Ebay, for just over £7 with free postage, brand new. The item is black in colour, is very sleek, and has a retractable end. The lever that allows you to retract the end also lights up when transferring information to the PC or other device. The device is certainly quicker than my last device.
To be honest there's not a lot to write about a memory stick, all I can say is that this "memory vault" is of good quality, is a good price, it looks sophisticated and does what it's supposed to do.
Storing, sharing and transporting data has never been easier than with Micro Vault USB Storage Media. So simple - Micro Vault media plugs directly into the computer's USB port - and acts just like another drive. There are no cables or adapters needed, no power cord and no driver software to install. It's compatible with both Macintosh and Windows operating systems, and even comes with software that password protects the contents of the device. It is perfect for sharing PowerPoint presentations, digital photos, MPEG video and MP3s, transporting files between work and home, or sharing files with friends and colleagues.
|Product Description:
|Sony Micro Vault Midi - USB flash drive - 2 GB
|Product Type:
|USB flash drive
|Storage Capacity:
|Interface Type:
|Software Included:
|Virtual Expander
|OS Required:
|Apple MacOS 9.0 or later, Microsoft Windows 98SE/2000/ME/XP


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Following the launch and first show in January, M+Dc continues to develop the project by releasing limited edition quantities of each piece in the first…
Wow. November flew by in a blink of an eye! There has been so much progress on the first designs to be produced for M+Dc….
Join us in celebrating the launch of M+Dc and our premier exhibition that is part of Toronto Design Offsite Festival. We are decking out the…
M+Dc is currently focusing on connecting manufacturers and designers in the Greater Toronto Area.
M+Dc can help manufacturers incorporate their production methods into new product lines to reach new customers and markets.
M+Dc can help designers interpret local production methods and opportunities at the start of the design process to create a product that's ready for local manufacturing.
Great ideas for great products get a head start when the people behind them know what's really possible.
Copyright © 2014 Manufacturers + Designers Connect Toronto Canada contact(at)mplusdc.com


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Atlanta Falcons running back Steven Jackson finally returned from a nagging hamstring injury in Week 8, but it hasn't been a triumphant return for either Jackson or the Falcons. Behind an offensive line that is playing absolutely atrocious football, Jackson has had one game in which he averaged 0.5 yards per carry and another with an average of just 1.2 yards per carry. His only solid game since his return from an injury was a 13-carry, 57-yard performance against a tough Carolina Panthers front seven.
Though Jackson has struggled on the stat sheet, the Falcons want more- not loss- Jackson. According to ESPN NFL Nation's Vaughn McClure, bright offensive coordinator Dirk Koetter wants to give Jackson more carries, "My opinion is Steven Jackson is a workhorse running back and we haven't been able to work him. I mean, I think Steven is one of those guys that gets better the more he touches it."
Jackson is definitely regarded as one of the league's finest workhorse backs, and yet he has never received more than 13 carries in a game this season. A big reason is because the Falcons have been playing from behind recently, and another reason is the fact that the Falcons are giving carries to Jason Snelling and Jacquizz Rodgers as well. While Rodgers's explosiveness is really nice out of a change-of-pace back and Snelling can bring some positive things to the table, the Falcons signed Jackson for a clear reason. He was supposed to be this team's next feature back and provide crucial balance to the offense, but the Falcons haven't been committed enough to the running game for that to happen. Honestly, though, the biggest problem in the running game for the Falcons is an offensive line that just can't generate any push, and they've been at least as bad in pass protection as well.
You can follow Joe Soriano on Twitter for more NFL updates and analysis @SorianoJoe. Be sure to like us on Facebook here and follow our site on Twitter as well.


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Today I was debugging some code. I spent the whole day on it, I ended up writing only 2 lines of code to fix the problem. Where did I spend all of my time? Trying to understand what the code did and how information actually travelled through the system. I'd like to discuss a few ways software systems communicate information and the impact of those choices on the maintainability of that software.
We can abstract away and say that each method of communication introduces some degree of coupling - that is how much the two software components depend on each other.
Coupling has a few advantages and disadvantages. Loose coupling allows components to be more easily taken apart and reused with other components, decreasing the amount and complexity of doing that. Tight coupling on the other hand tends to be logically simpler.
Method calls
The simplest method is for one object to call methods on another object. This usually adds incredibly tight coupling making rewriting of both components necessary. Sometimes this also induces circular dependency issues, when object A needs to call methods of object B who needs to call methods on object A.
The principal method of reducing coupling is a variant of Duck Typing: where component A doesn't need to know or care anything about the exact type or implementation details of object B as long as object B can understand some methods that object A requires.
There are many variations of this idea e.g.: contracts, interfaces or protocols.
Method calls, unlike all of the remaining techniques holds a unique advantage: when reading the code, you can easily work out the flow within your program (there are still asynchronous issues, but at least it is clear which code will handle the future). All you need to know is the type of the variable and the method name, and then you can usually easily see the code responsible. Furthermore support in debugging tools is usually excellent.
Events; Callbacks
This technique works by having object A have a method that allows object B to subscribe its method to be called by object A whenever it decides to do so. In pseudocode:
window = new Window # window has a method called display
button = new Button("Click to see a window")
# when the user clicks the button, the method window.display will be called
Events can have various implementations that are better or worse. You can have very direct event distribution methods like the pseudocode above, or you can have quite indirect ones, like a global Notification Center object that all other components subscribe to or even a remote web service communicating with different components. The direct method we can see above is almost as good as method calls as we can see which object is talking to which object, the only thing that becomes more complicated is when does the call occur.
However when there is some central delivery mechanism (or perhaps code relies on bubbling mechanisms or similar), it becomes increasingly difficult to figure out what code is going to handle it. If you see code like:
NotificationCenter.broadcast(myEventNameVariable, eventPayload)
It takes quite a while to find the relevant code that responds to that. What is also implicit in these systems is that where using methods you would have code like this:
class A
method doSomethingWithMethods()
class B
method foo()
class C
method bar()
class D
method bum()
With events you can rewrite that as:
class A
method doSomethingWithEvents()
class B
NotificationCenter.on('somethingDone', doFoo())
class C
NotificationCenter.on('somethingDone', doBar())
class D
NotificationCenter.on('somethingDone', doBum())
As you can see, with the first code we can clearly see that calling
A.doSomethingWithMethods will first execute
A.doFoo then
B.doBar and finally
C.doBum, with events we, by looking at
A.doSomethingWithEvents we have no idea what is going to happen. We have to do a global search through our codebase to find all the places that the event string occurs. We have no guarantee in which order will the methods be executed. Furthermore, when in the first case we get an error on line 3 of method A, we know that object B is likely innocent, the likely culprit is object C. In the second case we will be lucky if we can trace it to object A at all, let alone have an idea to which of the listeners belongs the blame.
When should one use such a system then? In highly decoupled systems or as an alternative to local events. As such bubbling is often a good solution, as a component for which tighter coupling is appropriate can subscribe directly to the object, whereas a loose component can subscribe at the top-level. (e.g. I want to make a backup whenever the user saves something, but I have a fully generic backup solution, therefore I could subscribe to a top-level backup event as I don't care if the file being saved is a text document or a video file.)
Value observing; binding
Some languages support adding observers to variables - whenever a variable on a object changes, some object can run some code in response. If this is doubled, then it is called binding, where changing one variable automatically changes the value of another.
This looks like a really nice idea and typically allows for impressive demos where very little code can achieve a lot. But when you have a large and complex system, you start to believe that value-observing is a terrible idea - especially between objects. In most mutable languages we are used to assigning to variables all the time and it is generally considered fairly safe (except for loosing the previous value). Often we spend significant time debugging code until we realize that actually assigning to a variable triggered some code that triggered an asynchronous request that causes a logic error. Perhaps this technique could be more tolerable if the variable had to explicitly declare itself observable before this started working.
My recommendation: don't use value-observing other then inside the same object, and prefer easier to understand method such as setters and getters.
Consider the ease of debugging later when writing your code. Don't just add observers all over the place because it looks easier than defining a bunch of methods. Just because you made a brand-new notification service doesn't mean you need to use it for two halves of the same component. That's like two people in the same room sending each other text messages: possible, but awkward.


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Dechert Paris duo launches Bryan Cave
Readers' comments (1)
Law Firms Globalisation Impact on Labor Practices
There is an increasing tendency towards globalisation of law firms.
I am curious to see what overall effect this will have, if any, in the long run, in term of labor practices.
Clerical workers are perhaps the largest occupational group in the United States, yet the administrative personnel of most law firms (paralegals, legal secretaries, word processor) have little right to speak of, and no representation whatsoever in the USA. This usually doesn't make for healthy working conditions and is often the source of questionable labor practices and much toxicity in the workplace, against which the only recourse, in America, is a civil action brought before a court (Lawsuits alleging unfair labor practices are pending against Bryan Cave.)
How will Bryan Cave measure up to the challenge of advising companies on their compliance obligations with France's more demanding labor and employment laws and on ensuing litigation remains to be seen.
Bryan Cave has submitted an application with the Paris Bar Council in order to operate under its own name (the office currently operates as "the Paris Law Practices of Claret and Smallhoover.")
The huge size of the United States results in a larger number of large firms overall (a 2003 survey found that the United States alone had 901 law firms with more than 50 lawyers, while there were only 44 such firms in Great Britain, 14 in France, and 9 in Germany.)


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Michael Hearst, author of BBP's first book The Recipe Project, has an amazing new book out: UNUSUAL CREATURES. Join him Thursday night at Book Court for the launch party. Emma Straub will be reading as well, and there are promises of "wombat poop brownies." Intriguing.
(Images: Ben Partridge)
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The Leading eBooks Store Online
for Kindle Fire, Apple, Android, Nook, Kobo, PC, Mac, BlackBerry ...
Cry from the Highest Mountain
Preview (read now) Add to my own site Give this ebook to a friend Add to my wishlist Author's page Publisher's page
Their goal was to raise money and awareness for the Tibetan cause. They chose to climb to the point furthest from the center of the Earth, some 2,150 meters higher than the summit of Everest to read out peace messages they had collected from children around the World in the lead up to the Millennium. Their mission was to promote Earth Peace by highlighting Tibet and the Dalai Lama's ideals as an arrow of light for the new millennium. Their team comprised of Tess, a 56 year old mother of three; Migmar, a young Tibetan prepared to do anything for his country but who had never been on a mountain before; GT, a 64 year old accomplished mountaineer; and Pete, who is Tess' partner and a highly skilled climber. For Tess, it became a struggle of body and mind, as she was symbolically compelled towards the highest point within herself.
Eye Books; August 2007
256 pages; ISBN 9781908646392
Read online, or download in secure EPUB
256 pages; ISBN 9781908646392
Read online, or download in secure EPUB
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Killing Patton 2014 US$ 12.99 304 pages
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Unbroken 2010 US$ 11.99
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Access "Storage 101"
This article is part of the Vol. 7 No. 10 December 2008 issue of What's in store for storage technology in 2009?
Why solid-state drives wear out Unlike hard disk drives, flash solid-state drives (SSDs) don't contain spinning parts. Instead, data is written to cells in an SSD, which is made up of flash memory chips. These cells have a finite lifecycle, and each one can be written to only so many times before it wears out, eventually becoming unprogrammable. (DRAM-based solid state doesn't have the same wear-out issues as flash.) Vendors work around this wear-out hurdle in different ways, often using controllers. Techniques include wear-leveling algorithms to distribute workload across all cells, or extra substitute cells that can be used for wear leveling and cell healing, which, when paired with error correction codes, can detect and correct any damaged cells as they're read. In addition, SSDs might be set up similar to RAID, with striping across several drives to mitigate any loss due to wear-out failure. Flash SSDs are currently usually single-level cell, which have one bit per cell and can get up to 10 times as many lifetime writes as the denser, but less reliable, ... Access >>>
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What's Inside
- LTO-4 gains favor among tape drive buyers
"I second that VMotion," say replication vendors
Replication vendors are finding new avenues for their technology by leveraging VMware's VMotion technology.
- Most storage supports Windows: Survey says
2009: Do more with less
According to Storage magazine's 2009 Storage Priorities survey, budgets earmarked for storage technologies will increase on average by only 3.8%. Tighter purse strings will affect most, if not all, companies, but mid-sized businesses may get hit a little harder than their smaller and larger cousins. But having less to spend doesn't mean storage managers will have less to do in 2009.
- iSCSI software offers alternative for networked storage
- Tape media prices skyrocket
DR for virtualized servers
A high level of mobility and the relative hardware independence of virtual servers greatly reduces the cost and complexity of putting disaster recovery (DR) in place, enabling companies to expand DR to a larger number of servers and applications.
Storage 101
Why solid-state drives wear out
How your SAN will evolve
We asked storage vendors, industry analysts and technologists serving on storage industry associations about where they saw the SAN heading. There may not be sweeping architectural changes in five years, but there will be changes in the basic building blocks of the SAN infrastructure: networks and protocols; switches; storage arrays, disks and controllers; and SAN management.
- Much of solid state still on the drawing board
- Our View: Fund storage research
- What do you see as your biggest storage challenge in 2009?
- Users' advice for virtual server backups
Next year's hot technologies
by Ellen O'Brien
In our annual look ahead at hot storage technologies, we present our nominees for those storage technologies that are poised to break out of the pack and become essential building blocks for new products that make storage easier to manage, less costly and better performing.
- More pieces added to the FCoE puzzle
- Storage planning and spending by the numbers:
- How your SAN will evolve
- Storage wishes for 2009: Editorial
Deep dive into SharePoint data recovery: HOT SPOTS
by Lauren Whitehouse
Microsoft's popular collaboration application presents unique backup/recovery challenges, especially when it comes to protecting the data in a way that permits granular recovery.
GUIs are nice, but don't overlook command-line interfaces: BEST PRACTICES
by Ashish Nadkarni
While command-line tools may have their roots in Unix environments, they've come a long way and can be used in the same manner to accomplish many tasks on multiple storage platforms.
New realities of green IT: STORAGE BIN 2.0
IT is often doomed to be caught in the crossfire of so-called green plans unless it's aligned with overall business goals.
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Backing up virtual machines is easier than ever
One of the toughest things about supporting virtual servers was ensuring their data was protected. When traditional backup tools struggled with ...
The state of flash storage technology
In a relatively short time, solid-state storage has made an indelible mark on storage systems and data center environments. Today, few arrays ship...
Big data storage challenges: Speed, capacity and HDFS integration
Big data infrastructure and analytics are some of the hottest technology topics today, and it can sometimes seem impossible to dissect and digest all...


text:
Vintage 1945 Sewing Patterns Mickey Minnie Mouse Pluto
Vintage 1945 Sewing Patterns Mickey Minnie Mouse Pluto
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Sold Date: 09/12/2007
Channel: Online Auction
Source: eBay
Category: Textiles, Clothing & Accessories
is a very rare 1945 Walt Disney - Mickey Mouse, Minnie Mouse, and Pluto sewing patterns for dolls made by Simplicity. Has a pattern number 7111 and a original price of 25 cents. Pattern includes separate printed sheets of layouts with illustrated instructions for cutting, and sewing. Minnie Mouse and Pluto have not been cut out. Mickey mouse have been cut into small pieces but not cut out on the dotted line w it needs to be cut. The completed height for mickey is 16 1/2 " Minnie and Pluto heights are 15". The original package has seen better days. The bottom portion around Pluto is torn and was tapped together years ago, and has came apart since then. The patterns for Minnie Mouse and Pluto is complete with no rips . I think just having these old patterns to make these "old style" Walt Disney Dolls is the most important thing.
Our Policies and Guidelines :Insurance : Insurance is optional. If you feel insurance is needed, please e-mail us at the auction close. We will then add your desired insurance to your invoice. ***** Insurance IS MANDATORY on breakable items like glassware. We will also suggest insurance in the auction description of fragile items. Shipping Confirmation : This is an additional cost of $1.65 per shipment. This is optional to you. However, proof of shipping without confirmation will be a receipt from the postal service or UPS. By bidding and not getting the confirmation option you are agreeing that proof of shipping will be a receipt. I think its a good idea to at least get shipping insurance. I have been doing mail order long before ebay existed and have had very little problems with the US mail. Buyer is responsible for verifying that the invoice contains additional services like insurance and confirmation. International Buyers : We will open our auctions to our international bidders. We ask that you e-mail us for Postage estimates. *** CONFIRMATION RECIEPT OR TRACKING IS MANDATORY on international auction wins. PAYMENT : Please let us know withinn 48 hours of the auction close what your method of payment will be. We accept money orders and Paypal only. If you are using Paypal, and have a "payment pending" status on your payment, we cannot ship your purchase until the payment has cleared. COMBINED SHIPPING: We will do our best to combine shipping w possible to save you some money. We do ship by weight, so t will be a shipping discount if auctions are combined. We do not like to combine shipping on several pieces of glassware or fragile items, as cushy packaging is important to prevent breaking. All items are described to the best of our ability. Items are sold "as is." The only time we will refund an auction is if we have misrepresented the item.
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Silver Dagger - a murder mystery by David French
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reviews & comments (134)
I've never seen Chicken Francaise, but this is a classic Italian way to prepare fish, especially snapper. Try it - you'll love it!
This is actually a Northern Italian dish- known as Chicken Francese- near the French border. It is particular good when served over spinach or bitter greens sauteed and with mashed potatoes.
Never seen this recipe made in France in the 25 years I've lived here. Maybe it could more accurately be called italian or austrian chicken. Or better yet, freedom chicken.
A nice variation is to use a bit of tarragon instead of parsley and grapes(red or green, cut in half or whole) instead of lemon & lemon juice. Toss them in with the juices and simmer a few minutes before pouring over chicken.
Recipie was simple and delicious. Definitely use a good white wine to make the sauce and go easy on the lemon and add some zest then finish off with a couple of pats of butter to make the sauce rich in the "french style."
Good, but not great. Will work for veal cutlets also. Do NOT use cooking wine (added salt).
Dude. You can't use chicken thighs... The whole concept is to use very thin, flattened meat. Thicken the wine-sauce towards the end, even add a touch of butter in the last 30 seconds so it barely melts... then season and pour over the chicken... its supurb.


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Finding a Real Estate Agency in Kings Park
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Find an expert Kings Park real estate agent to help you navigate the home buying or selling process today.
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Kings Park Real Estate Agents


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|SRP: Sing Along and Laugh with Yehaa Bob!
Event Type: Children's Programs
Date: 6/24/2013
Start Time: 11:00 AM
End Time: 12:00 PM
Come sing along, clap along, and laugh along with one of America's funniest entertainers. Join Yehaa Bob as he takes us on a musical journey through Florida's historic past! #VivaFloridaLibrary: Eatonville Branch
Location: Eatonville - Meeting Room
Presenter: Summer Presenter