text:
One industry that is always booming is the food business. It is a known fact. People are always eating in restaurants, whether there is a special occasion or just an ordinary gathering of friends. It is also the standard beginning of most romantic dates – dinner then movies, dinner then dancing. Even television shows are filled with reality cooking shows. Many people are looking at this booming business as a career opportunity. Amateur cooks wondering how to become an executive chef will need to hone their kitchen skills.
Executive chefs are the main stars in any kitchen. They have the last say on everything that goes in and out the kitchen. They are responsible for supervising all the kitchen works and all the kitchen staff – the assistant cooks, the junior chefs and the food preparation personnel. The executive chef also plans all the dishes to be included on the menu. Part of the job is also to give assignments to the staff members in accordance with their skills.
Aside from the usual kitchen works, the executive chef is also in charge of the budgeting, account keeping, food supply control and all operations concerning the kitchen. This job involves managerial skills and is vital to the success of the business. One can say that the executive chef is the heart of any food establishment.
Other important tasks include creating new dishes, planning the menu, making sure that each dish complements the other and ensuring that every dish will be a delightful experience. Food should not just be satisfying to the stomach, it should ignite all the senses, from smell to sight and especially taste.
Having said all this, becoming an executive chef is not a walk in the park. It is comparable to climbing the highest mountain, but once you are there, the rewards are great.
The moment you decide that you will be an executive chef, start living the dream. Current executive chefs started during their early teens. Remember that it takes so much learning and experience to achieve this position.
If you have the money, send yourself to a good culinary school. There you will learn all the basic aspects of cooking. From the simplest dish to the most complex. Always be eager to learn new things and absorb everything like a sponge.
Since you are going to be handling food, get to know food. Go to the marketplace and be able to distinguish the different vegetables and learn how to choose fresh ingredients. This goes also for fruits. Lastly, be knowledgeable in all the different kinds of meat, as well as their cuts. You should be able to distinguish one from the other by the look of it.
Enhance your taste buds. A good cook should know what he is eating, even with a blind fold on. Taste different foods very carefully to distinguish one from the other. You should also be able to re-create a dish after you have tasted it. Do this in your spare time.
Keep on cooking! The very thing that a cook should do is to cook. Experiment in different dishes. You can start with an existing recipe then try incorporating other ingredients and techniques to make it your own.
Apply as an apprentice in restaurants. This will give you the experience needed to be a chef. You may start as a potato peeler, a chopper or even dishwasher. You have to do everything and anything just to get in the kitchen. A lot of famous chefs started just like that.
With a good attitude, high stress tolerance and good kitchen skills, you will eventually be a chef. Don't stop learning. Get to know the managerial side of running a kitchen and a restaurant. You can enroll and study in a college or a university if you want, but you can also observe and learn through experience. With years of hard work, you will be an executive chef. When following these steps on how to become an executive chef, remember to live the dream.

subset: commoncrawl


text: Donnie Gordon and Capt. Jim Maehl will be going live on the radio in Pahrump, Nevada on KNYE radio February 27, 2014. They will be talking about the upcoming chili cookoff in Pahrump, Nevada on Saturday, March 1. They will also be giving the listening public an insight to the chili cookoff world. They anticipate having call-in guests - our current World's Champion Bob Plager and also CEO of the ICS Carol Hancock. The show will be airing between 1 PM & 4 PM PST (Pacific Standard Time). If you would like to listen in and have a computer or smart phone, it will be streaming live on KNYE.com. If you would like to call in you can do so at 775-537-6100. Your questions or stories about chili cookoff's will be welcome.


text:
These Grandmother Narrative poems are examples of Narrative poems about Grandmother. These are the best examples of Grandmother Narrative poems written by international PoetrySoup poets
My daughter`s budgie "Sissie" died a late night
The next morning I told her that "Sissie" was dead
With tears on her eyes and cheeks, she asked her mom
- Is "Sissie" in heaven with God and grandmother ?
- Yes, she is with God, grandmother and the angels
I answer her
Surprised at this answer, my daughter investigate
whether it was true
She walks into the room where the cage with
the budgie used to stand
After a short while, she runs back to mom....
- Mom, mom.... God has not only taken "Sissie"
- God has taken the cage too
This is a true story - - - from gold child`s mouth
dedicated to: Laila A.Mjelde
A-L Andresen
Little Bee, Deaamoo, grandmother of the Crane Clan, lies staring. The light of
winter's first full moon falls into the room. Through a ghostly haze of tobacco and
sage smoke, she sees her loved ones. One withered hand clasps a cowrie shell,
mee-ghis, tightly to her heart and in the other she holds a small dreamcatcher for
her youngest granddaughter Little Aamoo. Strands of gray white hair escape from
her braids which trail down beside her bird-frail form touching the fringe of her
parting dress. Her clan has been in the sweat lodge praying for her safe journey
home, some appear red-cheeked; others are a pale as the shades of her
ancestors. It is the end of her days, a time for passing on.
Outside of the house near the fringe of balsam pine a circle of stones are laid, each
one blessed and bringing an anchoring comfort to man, lodged between earth, and
sky. The four directions are marked and her way west is clear for her. Soon, she will
ask loved ones to lay here amongst the gifts laid for Pacugu, The Great horned Owl,
near the spirit house.
The veil is thin now between this world and the next. The smoke branches upward,
showing the way to sky world where Gichi Manidoo waits. The songs are being sung
for her now. The Shaman's rattle is crisp and clear. All about her is beauty. Drums
keep the beat of her heart. They wait. Remembering one last story, she calls her
family to her, she must leave them with all the knowledge she has. "Ah, what was
that story? Well, that is not for you."
I used to look at your wrinkly hands
And see the veins follow routes like a map
Your fingers shook like a spayed chihuahua on the piano keys
Demonstrating the chord in which I was supposed to play after you
I was thinking instead about the stool we were sharing
How old and fragile the wooden piece was
The green-blue floral padding faded and worn
The chipped, wobbly legs
That creaky sound when you repositioned...
And I was praying it wouldn't collapse under our bodies
Your voice was gentle and calm
Softly pushing me back to my practice
and my fingers played that bright G Chord
"Very good," You praised with a smile
Your voice so small and lightly faded
But still loving and pleasant
You explained to me arpeggios and broken chords
And I was glad it was you explaining it
I remember yelling at my dad
And throwing a big tantrum over playing "Allouette"
His straight harsh voice cut my fingers off the keys
As he ordered me to pay attention
Watching his hairy fingers demonstrate the left hand
And then the right
Pressing loudly and ramming the song into my every being
And I remembered
I was never concerned about making him angry
I would laugh if he made a mistake in teaching
Or if he stumbled on his words - which was frustratingly rare
I would scream if he corrected me
And yet I was determined for his praise
That he never gave
Your son loved music like you
And he wanted me to love it just like him
In an annoyed kind of way, I obliged
But I would make him suffer for forcing it on me
Even if I couldn't deny it was something I would always love
We never have our piano lessons anymore, Grandma
But I will never forget how you taught me
That stool remains in the room
It hasn't been sat on for days
And it took far more than mere days
To receive from your son…true praise
But that's okay
I will pray it collapses under his body
The story I have to tell- was told long ago to me,
About the creation of the Potawatomi Nation;
In the beginning the Creator made Anishabe,
And the Creator told Anishabe to name all of his creations,
Anishabe set out with a wolf, his companion,
And he went around naming everything;
From the mountains and the canyons,
To the Summer and the Spring;
He became lonely realizing, he alone had no mate,
And as he traveled everywhere searching,
He traveled towards the Great Lakes;
And there he heard a woman singing,
Her song was a thing of beauty,
About the home she was making for them;
Anishabe crossed the lake to meet her, finally,
The daughter of the Firekeeper-And quite a gem
Their's was the first unity bond, It is where life came from;
Of each other they were inordinately fond;
Their union gave life to four sons,
Each of their sons went a different way,
The First son traveled North, it's color is White, henceforth;
Given the first gift of the Creator-sweet grass-braided in a bouquet,
He married the daughter of the Spirit of the North;
The second sun traveled East, into the rising sun,
He learned that fire is the essence of life;
He was given the second gift-herbs to speak with the One,
East is the color Yellow, East's daughter became his wife;
The third son traveled South, known as "The Way of The Woman",
The way of seeds and all that give life, the color of South is Red;
He was given the gift of cedar-to purify and prepare food for his clan
And to the daughter of the Spirit of the South he was wed.
The last son traveled west, towards the mountain highlands,
He learned that the setting sun represents the circle of life;
Black is the color of West-Sage was the gift for his hands,
Married to the Spirit of the West's daughter, Black stands for strife.
This is the story of the Creator, That my Grandmother told to me,
How my culture was started, And what our banner means.
~I've been holding on to this a while-Hope you enjoy the beginning of my culture~
~3rd Place in the "Broad Horizons" Contest by Deborah Guzzi~
Grandmothers and grandfathers how they look,
how can we see that there is a grandmother or a grandfather
When I was a little girl we could see a grandmother and a grandfather
Grandparents used hats, glasses, and walking stick
The skin of their face was weathered and wrinkled
Some had teeth they put in a glass in the evening
Grandmothers always had time for a glass of juice and a hug
She was never impatient, tie shoelaces with pleasure
Always in floral dresses, which smelled like grandma
Grandmothers wont not be at work tomorrow, she has time for an adventure
She does not skip a single word, to be finished soon
It was always sweets in grandmother's hand bag
She never spared, but shared with a beautiful smile
Grandfathers were a bit more restrained,
bit concerned about the day's news in their newspaper
He would like to go for a walk, and he walks with small cautious steps
When he meet someone he knows, he lifts a bit on his hat and nod
He has very little hair on his head, and his head shines in the sun
Grandfathers have a strong hand to hold, I was confident in his hand
He could tell me what all the birds called, he was so wise
Everyone should experience an old-fashioned grandmother and grandfather
one that does not have a television, computer or washing machine
A grandmother and grandfather who always have good time
But it was in the past ..... not today...
A-L Andresen :)
My grandfather and I had a special relationship.
When I was young we lived near his home in Baltimore. But, my family moved away from
Baltimore when I was five and we lived most of my life in another state far away from my
grandfather. Whenever he called, however, I was the one grandchild he always wanted to
talk to so we could discuss his beloved Baltimore Orioles. I was the one grandchild who
followed sports closely and always remained a true Baltimore sports fan.
Later in life, I learned that my grandfather was actually a gifted baseball player himself when
he was young. In those days, he would explain, professional baseball players did not make
enough money to support a family so he had to make up his mind to either play baseball or
get married and raise a family. As it turned out, his love for baseball was only surpassed by
his love for my grandmother and, although he hung on to the newspaper clippings that
labeled him a "can't miss professional baseball prospect", he hung up his cleats and glove,
married my grandmother and went out to find a "real" job.
But his love for the game survived and year in and year out, he and I discussed the
intricacies of the game and enjoyed or lamented each baseball season based on the
successes and/or failures of the Baltimore Orioles. As crummy as the Baltimore bums are
today, I was fortunate enough to experience and share many more successful seasons than
poor ones during those limited years that I shared life with this amazing man.
I always felt sorry for my grandfather, considering him a victim of poor timing. Had he
been born about 50 years later in life, he would not have had to pick between being a
baseball player or earning a living – in fact, with his talent, he could have earned a much
better than average living while enjoying the one thing he loved most in life.
When my grandfather passed away, I was sure that he was joining a heavenly nine to once
again strap on his spikes and don the leather. Without a doubt, they must play baseball in
heaven. And I wait for the day that I sit in the heavenly bleachers and cheer on a young
grandfather playing this wonderful game with other boys of summer.
(Inspired by, "is there baseball in heaven", by Constance, A Rambling Poet)
My mother, my grandmother before has always held a place in my heart.
My father, and my grandfather before has the same part.
I was young and very active with unwillingness to listen fully to what they had to say.
I had a problem, never could be solved without my parents and grandparents till today.
With patience they all come to my aid when I fall on my face.
With little dishonor I listen to them and what they had to say, I embrace.
Over the years I go to them with no doubt a feeling of no dismay.
Over the years I go to them and they help me solve problems that to me is O.K.
Now I am getting a bit more aware of what had happen to me when I was growing.
Now I remember how the ride was in my beginning: it was a trial of not knowing.
With the guided words of my parents and grandparents I survive through them all.
With it some being a problem that I remember I recall.
My mother and my grandmother always said to be patient and it will be easy to solve.
My father and my grandfather always knew that I would grow and evolve.
I could wonder everyday what if my parents and grandparents was not in my life.
I could just think that would be fatal like a stab with a knife.
With knowledge that they had past on to me of what they had experience.
With their proof of teachings they had past on to me is their self existence.
Over the years I grew with life so full of happiness that was because of my families love.
Over the years it showed me the path that led me to all the above.
Now cherish those words that help me through my troubles in my new family.
Now I listen to my parents healing words of wisdom and except them gladly.
You do not stand alone in your Battle
Your battle is our Battle
We may not be there in body
But we are there with you in Spirit
We are there in every beat of your Heart
In every whisper of the wind
In every thought and every touch
Every breath and every sound
We are there with you
You are wrapped in an Endless chain of Love
In every link we each send you a part of us
We send you some of our Strength
Some of our will to Fight
Some of our Courage
The most important of them all
We send you all of our Love
If you feel you need more
Just give that Endless chain a little tug
And we'll be there
Tug til you need us no more
Then we'll know you've gone Home
5/09/2014 Dedicated to my Aunt Nini, Wilma Thomas Gamble for Mother's Day. Sadly she lost her Battle w/ Stage 4 Pancreatic Cancer on 5/30/2014.
I can't imagine being alive without you
I can't imagine what it will be like when your gone
I don't know what I'll become without you
Maybe I'll just run
Run away from everything and leave everyone behind
Maybe I'll find a way to be close to you
Because I won't believe you died
My heart will ache so much more
Tears will always run
My eyes will hold the wisdom
That you bestowed upon me young
And my recklessness will be noticeable
People will wonder why
Why am I running when the person I needed most died
How can I face my life when I can't do anything right
I won't believe you have gone away
When God decides to take you
I'll still come by your house and always expect an answer
I Love You Gamma
You Taught Me About My Heritage
Please Remember Me When God Takes You
Please Guide Me In the Right Way
It was a dazzling day.
In the park where we gathered.
I watched the sprinkler spray.
Whilst Oleander got lathered.
A pierce of minty laughter.
Came from my mother.
The day, now full swelter.
Brought mephitic curses, from father.
My mother,
A piece, of distinct edges, shapes, and color.
My Father's piece,
Gossamer... A ghost in the Parlor.
My aunt buzzes 'round,
Looking to peck.
Her greatest skill,
Tearing wealth from flesh.
She is an ugly thing,
Constantly tithing kin.
Her tabs busted,
Only darkness within.
My uncle walks water,
Crying divine inspired droll.
Then he sees foreign breasts,
And his eyes start to roll.
He is piously loathsome,
A delusional winner.
His piece, contrasting color,
A chronic Casanova of a sinner.
My grandmother sits,
By a row of briar's.
From here smelling sweet,
Closer and the peril gets dire.
She is a dandy,
Addicting to be around.
But when her corner piece shows,
It can cut to the ground.
My grandfather rests,
In the middle, on a bench.
The tether that keeps,
We are bolts, He is wrench.
His piece.....
To us much renowned.
His piece is the core,
It holds me around.
There it is, my family puzzle.
And on the fringes I sit.
See, I'm an edge piece,
That doesn't quite fit.
With my teeth on a muzzle.


text:
go usa!!!
Without me there, no one really cares about this……
Eldrick, without you there, your pervasive intimidation won't infect your own team. You can't win this one alone. And even without you, this is the greatest golf event there is.
I'm more excited to see Leonard back. I'll never forget that putt!


text:
whenever i try to recover my password, it says i don't have enough information to do so. i always type my username and the security phrase but it never works! help please!
Just call them, the rep will reset it for you after you provide your SS#, address, phone number, name of your first born . . . They will ask if there is an alternate email address you would like to associate with the account. I did that and the next time I had a problem, the automated system sent the password recovery link to my work email.


text:
By Chad Galloway (via Smashing Picture)
(via kari-shma)
By Chad Galloway (via Smashing Picture)
(via kari-shma)
Black and grey portrait of my Grandad on the inside of my left bicep. done by Michael Rose at Michael Rose Visual Art, Potters Bar, UK.
My first big tattoo, and totally worth every penny and every second of pain! Let's just say it didn't just tickle… haha. So yeah basically, this is my Grandad sporting a pretty impressive beard! I chose to get him tattooed on me because he was a pretty awesome guy, and I wish I got to know him, and quite frankly his beard is rad which is reason enough.
The artist did an amazing job and I totally love it. So proud to have this piece of art on my body, can't wait to show it off! It's the start of my sleeve based on my Icelandic heritage, so many more tattoos to come!
my firts tattoo :)
"just taste"
My friend who is 42 now, met MJ in the Philippines at age 14 when the Jackson family came over her grandfathers estate for dinner. She was small and wasn't allowed to go outside due to health concerns. She told me that MJ spent his entire time playing with her and made her feel so special that she even named both her kids after him years later. Michael and Michelle. She cried so much because everyone can tell his love is sincere and we lost a true soul amongst slanderous devils.
(Source: aishmurdaa, via michaeljacksonfanatic)
(by C215)
This was one of the readings at my sister's wedding!
(via skysignal)


text:
Tracking your inventory is essential to understanding how quickly product moves off your shelves. These articles will connect you with the most up-to-date tools and thinking to keep up with the core of your business.
After the Kickstarter Campaign: 3 Lessons for Startup Newbies
For the last year, college buddies Jake Huston and Vincent Ko have been building a startup together. Here's a look at what they have learned and where they are going.
4 Fast Ideas to Rapidly Grow Your Revenue
Without revenue, your business will die. These options won't require a huge effort, but the payoffs could be immense.
Tackling the Unsexy Business of Inventory Management
Many entrepreneurs are ill-equipped for the balancing act of ensuring enough products are delivered on time without having too many lying around.
Square Unveils 'Offline Mode' and Inventory Tracking Features
The mobile payments company announced today an offline function, an inventory tracker and a pre-order tool.
How This Theater Fills Its Empty Seats Every Night
The Center Theatre Group in Los Angeles took a chance on Goldstar, a primary ticket seller, and watched its annual revenue increase by a cool million dollars.
Stocking Your Bar With Inventory
Before you open your doors to the public, you've got to have drinks on hand to satisfy those thirsty crowds. Here's how to determine what you'll need.
Obsessed About Revenue? Don't Forget to Check Gross Margin
Keep your eye on this key indicator to measure the health of your business.
Inventory Out of Control? Take Stock With These 3 iPad Apps.
From what's selling to what's hidden in storage, these apps help put inventory control in the palm of your hand.
Business Owners: Want to Offer a Black Friday Deal? Here's How.
Small-business retailers may not be able to match the Black Friday extravaganzas offered by the big-box stores, but there are certain things they can do to compete.
What You Need to Know About Managing Retail Inventory
With hundreds or even thousands of different items in stock, you'd best put a strong program in place that tracks critical information for you.
More Reasons to Rethink Paper Records
In this case study, RM Foods deployed an ERP system that helps it keep better track of inventory and financials than spreadsheets and handwritten paperwork.
How to Streamline Your Company's Purchasing
Cutting waste and streamlining your purchasing procedures can have a big effect on your business efficiency.
How Much Inventory Does Your Company Need?
Several factors go into deciding how much inventory you need to stock. We take a look at the essential elements to consider.
The 4 Essential Elements Inventory
Inventory management might not be the most exciting part of starting a business, but it's one of the most important.
Five Steps to Painless Inventory Management
A look at common mistakes entrepreneurs make with inventory, and how to fix them.
Controlling Your Inventory
How to find a balance between too much stock and not enough
Inventory Control
When it comes to inventory, the key is striking a balance between too little and too much.
Tracking Inventory
The right inventory tracking system makes your life easier and your business more profitable.
Inventory Turnover
Keep your business on track by keeping track of inventory turnover.
Paying Your Suppliers
What kind of payment methods will your suppliers prefer?
Vendor Bender
How to induce your vendors to lower their prices
Should Startups Place Bulk Orders?
Getting discounts often means you have to place a large order with a supplier. Is this a wise move for a new business?
Dealing With Suppliers
Establishing good relationships with suppliers puts your business on the road to success.
How to Find Product Sources
Got a bright idea but no idea how to locate suppliers for the products you want to sell? With our how-to guide, stocking your new business won't be such a chore.
Inventory and Cash Flow
How you handle inventory can have a major effect on your cash flow.
Connect with Entrepreneur
Most Shared Stories
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You'll Never Hear Successful People Say These 15 Phrases
How to Best Utilize Your Positive Customer Feedback
6 Ways to Make Getting Up Early Work for You
Get it Done: 35 Habits of the Most Productive People (Infographic)


text:
sauerkraut [moved from General Topics]
I had to buy some sauerkraut for a football party recently, but it only came in a HUGE container. I love the stuff, but have never used it for anything but brats. What else to do? also, how long will it last in the fridge? Thanks!
I love saurkraut and use it a lot so it never really sits for long, but on a couple of occasions I have kept it in the fridge for months with no problems.
But that's rarely necessary in my house.
As for other dishes to use it in, Sauerkraut & Kidney Bean Soup is an old family favorite, as is Szekely Goulash (pork braised w/ saurkraut. paprika, and sour cream). There are other soups slaws you can make too.
Versatile stuff.
re: The Professor
We also love Szekely goulash! It's awesome!
Joanne Fluke writes mysteries featuring a cookie chef who quotes recipes. Her recent book, "Cream Puff Murder", includes cookies based on chocolate sauerkraut cake quaintly called "Don't Ask, Don't Tell Cookies" which uses 2 cups of the kraut per batch. Now there's a really far out way to use up that big vat!
re: DonShirer
Sounds intriguing.
About 48 years ago, I saw Groucho Marx in a one man show in NYC...actually it was more like a lecture/talk consisting of reminiscences (and it was great, by the way).
In among the show-biz stories he told were some stories about his childhood, including a a winding tale about a date he had gone on and instead of saving enough money for getting his date home, he sprang for some "sauerkraut candy".
I turned up a couple of recipes on the interweb (though only one used actual sauerkraut)...one of these days I'll give it a spin...
This is a 1950-ish recipe I really like... no exact proportions. The onion and apple dissolve into the kraut and mellow the sharp flavor a bit.
The reason for the invention of sauerkraut was to preserve cabbage over the long winter months in much more insanitary conditions than your frig, so it won't go bad quickly. <g>
Generally I use two small or one large can of Silverfloss sauerkraut. This nicely fills an 8 x 8 pyrex pan a little over halfway, so you can use that a guide for your leftovers.
Put kraut in a sieve and rinse to get rid of some of the salt. Put in baking pan and mix with
1 can cream of mushroom soup
1 diced or shredded green apple
one medium chopped onion
If you like caraway seeds, throw in a tablespoon or two
A tablespoon or two of tomato paste is also great, but not necessary
About half a cup of water - you want this looking just a little soupy, don't want the kraut to dry out
I usually put this in to bake at 350 about half an hour before I add the meat.
Saute two pork chops in a little canola oil, floured and dusted with thyme, 3-4 minutes each side. Add to baking dish - really wedge down until they're almost buried in the kraut. Sprinkle with paprika. Bake for about another half hour. Cooking time depends on the type of pork - I'd probably go 45 minutes for thick bone-in chops. 30 minutes is fine for boneless or thin chops with bone.
Serve with baked potatoes. No need for butter or sour cream, just mash the kraut into the potato.
My Dad used to call this peasant food - lucky peasants!
This is also good with kielbasa, which you don't have to brown first, just bury it in the kraut.
re: pasuga
i will definitely try this one! Thanks!
re: noogitlvr
When you try it, let me know if you like it?
re: pasuga
I do something similar with pork ribs, sometimes adding some sausages or fatback, but never the mushroom soup, though that sounds like a tasty addition. It is also good with a bit of thyme or marjoram.
A long-cooked bigos is also a very tasty option at this time of year.
Mom's go-to dish, although I've never seen a recipe. She just whips it up (like ya do). Not sure who or where it came from. I've seen her make it a hundred times, but the meat amounts are estimated here, as this is loosely defined as a recipe.
(Also, she insists caraway seed sauerkraut is the only way to go. You might add caraway if your kraut is the unseasoned variety.)
1 potato for each diner, cut bite-size
3-4 pork chops
5 slices bacon, diced
1/2 lb pork sausage
2 c. sauerkraut, drained
chicken, pork or veg stock
Boil potatoes in salted water. Drain and keep warm.
While they cook, in large skillet, brown sausage and bacon together; add pork chops and brown them on both sides. Drain grease into a second pan, large enough to make gravy in. Add kraut to the Pan O' Pork. Cover and reduce heat.
Meanwhile, make a roux from pork drippings; whisk stock in and season to taste with S&P; keep hot. When chops are cooked through, bone and dice. Return to Pan O' Pork.
Serve Pork and Kraut mixture over Hot Potatoes; top with gravy. Mmm mmm, pig.
re: WhatThePho
That was magnificently described, I must now put Pan O' Pork on my to-cook list!
That's a good one melly. Here's my fav, great for cold weather. I use 1 15oz can of applesauce instead of the apples and omit the brown sugar, I also add some browned off boneless pork chops.
I like my sauerkraut fried separately when adding to brats or chops. Just fry it up in bacon or meat drippings until brown. Big taste difference (to me anyway).
Being of Polish ancestry, I usually make kapusta - soup with kraut, cabbage and pork ribs with fried potatoes and onions on the side.
Here's a site with hundreds of recipes
Sauerkraut quiche, pizza ,panacakes, crepes, smoothies, ice cream or pie (like coconut) anyone?
Fried sauerkraut with eggs over easy?
Noodles and Sauerkraut?
Sauerkraut Jello?
I'd have to participate seriously in a happy hour before trying happy hour pie which has
Oreo cookie pie crust
3 cup mini marshmallows
½ cup milk
1-½ cups frozen whip topping
3 tbs. White cream de cacao
3 tbs. Brandy
14 oz. sauerkraut drained and chopped
1 cup additional crushed Oreos
Saurkraut is meant to be kept a long time. It should keep for months in the fridge.
Some health benefits of krauts
A few other interesting ideas
Pickled Sauerkraut Stuffed Banana Peppers
Apple, Sauerkraut & Cheddar Quesadillas Recipe
Aunt Millies Sauerkraut Omelet Recipe
Potato and sauerkraut gratin recipe
BIGOS (From A Secret Family Recipe)
Char grilled chicken and sauerkraut recipe
Stewed Perch Slices with Sauerkraut
Pig's Knuckles With Sauerkraut And Dumplings
Baked Skate with Sauerkraut (Germany) (Rochen mit Sauerkraut
Pierogi Lasagna
Some Chow recipes
http://search.chow.com/search?query=S... &type=Recipe
re: rworange
Excellent aggregation of info, rwo. Thanks.
re: rworange
Here are two more recipes. One is mine and one's from my sista, alkapal!
Reuben Soup - a tasty blend of the eponymous sandwich and beer cheese soup!
Georgia Faye's Famous Porcupine Meatballs with Sauerkraut
I've made and enjoyed both. Happy eating!
re: kattyeyes
I *know* I haven't made the Reuben Soup yet. Every time I look at that recipe I think to myself "oh, how decadent..." and put it off another day.
We recently talked about a suggestion, it was either from alkapal or maybe from JungMann; the Reuben egg rolls, with Thousand Island dressing to dip. However, we'll have to offer that idea as a tease, seeing how we haven't actually *made* the Reuben egg rolls... yet!
re: rworange
Definitely trying the pig's knuckles w/ kraut and dumplings. Thanks rworange! Any idea what country/region/people group this recipe comes from?
re: sunflwrsdh
We use sauerkraut in a sandwich we have dubbed the "Austin Reuben" because we ate it at the Katz's deli in Austin. It's a veggie reuben: avocado, 'kraut, swiss, and Russian dressing on rye, grilled. It's a weeknight staple.
re: Katie in Berkeley
I'll have to give that a try. It sounds very good.
I sometimes roast duck on a bed of sauerkraut mixed with sliced onions. As the duck roasts and i pierce the skin, the duck fat drips into the sauerkraut. Ideally, you keep turning the sauerkraut so it gets wonderfully caramelized. It's been a long time and after writing this, I want to make this. Now.
Before you die, you _must_ have a Bulgarian roasted turkey. You will need _much more kraut!_
I first had this when my hostess, married to a Bulgarian, made it as the Thanksgiving turkey. This is her preparation:
Rise & pat dry (1) whole turkey
Fill a shallow roasting pan with drained seedless kraut.
Rub the turkey in & out with salt and set atop the bed of kraut.
Place (1) dried red pepper (Pimento) into each corner.
Tent with foil.
Into the oven as per the usual guidelines for these birds.
Here is how I do it (as very often as possible!):
In the electric roaster place in this order:
As much kraut as you possibly may without displacing the raw turkey to the point of being unable to secure the lid - Yes, "That Much" - and still, you will wish for _more_
One rinsed and patted dry in & out turkey
Plug it in, set it to 325 and forget about it for 18 hours.
When you open the roaster for a look-see you'll find the entire bird has collapsed onto -or- into itself!
This isn't an "oopsies!" moment; this is an indication of great food to come!
All the cartilage and essesence of the bird is now melted and difused into the kraut, which is easily accessed by picking the bones up and tossing them - many will be "powder (as when simmering stock for long periods at low temps) - that's A-OK - A "Good Thing" '-)
Once you've "cleared the bird out of the way, you've got the very best food _ever_ OMGosh _greatness!_
Stir it up & chow down!
Another - this one my Bulgarian father fed us throughout the 60s & 70s:
(1) pork butt, cut into pencil eraser-small tidbits and slowly well-browned - or - a butt cut into bite-sized cubes, like stew meat at the butcher's case, and browned.
Fill rectangular roasting pan with the kraut mixed with the browned tdbits - or - cubes
Placed, uncovered, into a typical oven until done - the tips of the drained kraut with brown considerably - as they are supposed to so do.
The first restaurant food I ever bought with my own paycheck was a Weinerschnetzel Polish Sandwich, c. 1978 in the Irvine Sperry-Univac parking lot. It was great: Rye bread slabs with a halved polish sausage and kraut - i think mustard & Swiss, too - and a pickle spear down the middle.
Langer's Deli, in Los Angeles makes a great Ruben - I just don't like the dressing in my Ruben - Is it to be called something else if dressing is omitted?
The best kraut you will ever have will come from under a collapsed turkey.
I promise you this.
The 2nd best will be from a pan with pork in it, too.
re: SusanaTheConqueress
Do you eat the turkey or just toss it and eat the kraut?
re: chicgail
This my very first post but I have been reading for a long time.
I live sauerkraut in every shape and form but this is one of my favorite and people that hate kraut and are willing to try, usually love this:
Brown pork chops, or what ever pork meat you wish to use,
Sliced onions if you wish (good)
Throw in one can of kraut the bigger one and an equal can of whole or diced tomatoes with juice (if using whole, mush-chop in pan), gently combine, cover loosly and simmer till the juice is mostly gone and the meat is falling off the bone.
re: chicgail
The the sternum's cartilage will be absent and the ribs & smaller bones will be like the "powder" - I don't think that's the right word, but if you pick one up and press between your fingers, it is suddenly powder - Do you know what I mean? Like the bones of a very low & long & slow stock... Not pulverized, but truly depleted of all "substance"? - A "shadow" of their former selves... Am I making this clear?
It is an important point as these are the bones I am referring to. The meat - the far more delicate portion of the bird - is even more "rendered".
The breast is the easiest portion to access and I did so for my daughters' delight. This breast meat I immediately tasted and was beyond uninspired. It was no longer "really meat". I quickly sliced and diced to form small cubes, mixed with Best Foods Mayo - or the Hellman's from Mexico with the green lime on the lower right of the label (The only 2 they'll consider) and put that upon lightly toasted potato bread with some sea salt & freshly cracked black pepper for them. They ate it, but they knew they weren't eating the breast of choice '-)
I, on the other hand, consumed what for all intent may be said to have been the whole turkey transferred into the kraut! I do not apologize for this and stand ready to repeat the deed at a moment's notice.
NOTE: I don't have time/inclination to go back into my post, but know what we are speaking of '-)
I plan, when next preparing this glorious feast, to place a 4-6 layer barrier of cheese cloth between the kraut and the bird, to better succeed in a flawless kraut - no anxiety about having missed a bone or piece of what-once-could-be-called-meat '-)
I suggest anyone else do the same.
re: SusanaTheConqueress
Interesting. So it sounds like the turkey is a kind of throwaway. The point is to have (what once was) the turkey flavor the kraut -- the kraut being the ultimate point -- rather than creating a total meal with protein and kraut coming together to create a kind of harmonious stew with each other. Is that accurate?
re: chicgail
The way I like it, that is 100% accurate, Chicgail.
The way my friend does it, no. Her Bulgarian turkey only cooks for as long as is usual (according to typical weight/temp/time charts) and remains high and scrumptious, to the detriment of the (unrealized) potential of the kraut bed, longing to be bathed in the whole essence of the turkey - no just some juices '-)
Gaaaaaaaaa.... Must-make-Bulgarian-Turkey-Soon! (Which, I suddenly realize, my version is more suited to being called Bulgarian Turkey Infused Kraut, perhaps?) '-)
Seriously, after an 18 hour low & slow roasting, you'll not want to consume what's remaining of what once was a turkey '-)
The kraut will have that special dark caramel color and a deeply rich flavor from the bird - every iota of goodness packed into a decadent kraut delight requiring nothing else for perfection.
Turkey + Kraut(18 hours) = Perfection
re: SusanaTheConqueress
I am totally impressed by your passion, STC, but not inspired to re-create it. i can't imagine roasting a whole turkey until it decomposes and then basically tossing it just to get great kraut.
Do you eat anything else with it?
I think I will stick to my long-roasted (but not nearly 18 hrs) duck over kraut to produce both the roast duck and the roast duck fat-infused kraut.
re: chicgail
Sounds to me like you could remove some or all of the breast meat once it is cooked for the normal amount of time, returning any unwanted skin to the pan while the turkey kraut continues to cook. Surely the bulk of the flavor is coming from the skin, dark meat, and carcass.
Chicgail, I bought a duck for the first time in 2 decades, and will cook it tomorrow. The last one was cooked in a cast iron Dutch oven, on kraut, as per a Frugal Gourmet episode. I was planning on taking it to the home of a friend who was about to move across country. It wasn't browning the way the TV one did, so when I got to my friend's we cooked it some more. It never did turn out the way it should have. Then I goofed and put WAY too much milk into the mashed potato so we had to add more spuds and wound up with enough to feed the Dugger clan. The coup de grace was my friend's apple cobbler. She was on the phone when making the dough and mistakenly doubled the flour, so the cobbler was more like stewed apples under a Chernobyl-class dome. To this day, we call the meal our "feastasco" :-D
re: greygarious
Absolute epiphany moment here!
Of _course!_
_What_ was I _thinking!?!_
_Was_ I even thinking?
I don't think I ever slowed in my frenzy to get it on the way to "ready" long enough to ponder the potential for frugality (I _adore_ frugality!)!
I am _so_ setting a timer and snagging that breast from now on!
My daughters thank you - and so do I!
We _love_ turkey breast sandwiches over here!
Just mayo, S&P.
Now, we will enjoy the best of both worlds: Kraut for me + the breast for them!
You are magnificent - I'm going to be one of your "readers", I think CHOW calls them! :-)
Thank you!
re: SusanaTheConqueress
Aw, Shucks! (Blushing)
It wasn't a sudden inspiration - 25+ years ago, when I raised and showed pedigreed cats, I filled my chest freezer with 10-13# turkeys when they were on sale. I would put a whole frozen one in a big pot, fill it with water, cover, and gently boil it until it fell apart, then fish out the bones which wouldn't crumble when squeezed, and tear the meat apart. This mush of broth and meat supplemented the commercial cat food. Over time, I realized that the breast meat cooked this way was tender, juicy, and delicious. Then I realized that the stock was great, combined with beef stock, for French onion soup. The "poor" cats were reduced to getting only a half of the breast meat and stock. If I had a fresh or thawed turkey, I sometimes removed half the breast raw, slicing it into cutlets or cubing it for turkey a la king.
Squeeze out the sauerkraut. Mix with dill seed, thinly sliced sweet onion, black pepper and some white wine. Let marinate in the wine at least an hour. Squeeze again. Saute this mixture quickly in butter and serve under veal chops, or sauteed veal medallions. Top with a very light Bechamel.
Make King Arthur flour's sandwich rye, and then make <insert your favorite protein> reubens.
This recipe is from a Polish lady I worked with in the 80"s. It's great on sandwiches and as a side dish.
1/2 lb. bacon, chopped small (don't drain the drippings)
1 chopped onion
1 chopped green pepper
7 cups plain sauerkraut, rinsed with cold water and drained (2 large cans)
4 cups (1 large jar) Polish sauerkraut with caraway - don't rinse or drain
1 cup applesauce
1 cup chopped mushrooms
Turn into large dutch oven, bake at 325 degrees for about an hour.
This is one of those foods that you don't want to stop eating. I guess that's why it makes such a big batch. I froze about a third of it last time I made it, thawed it later to go with another meal, and it tasted just as good, and the texture was fine.
Since we've gotten into cold weather I don't feel too bad resurrecting this thread. Here's another recipe I want to try for sentimental reasons - very similar to something a friend (who'd survived Auschwitz as a young girl) of my German/Polish Mom brought over a couple days after my Dad died. It was the perfect comfort food - all Mom ate for days.
Many of these ideas are reminiscent of "choucroute garnie". An Alsacian dish from france which is wine-braised sauerkraut "garnished" with flintstoned sized pieces of pork product. It's a great winter dish I've had in restaurants, but have not made personally.


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Memory Protection Service - (Sunderland)
AddressNewcastle Road
ContactTel: 0191 566 5422Fax: 0191 566 5433
Opening HoursMonday to Friday 9.00am - 5.00pm
The Memory Protection Service is a new dementia service for patients in South of Tyne and Wear who may be experiencing memory problems or a change of thinking ability.
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text:
CIPS (Certified International Property Specialist).
Bilingual: français and English.
International businessman with outstanding interpersonal and tested negotiation skills. Dedicated and committed to exceptional client service.
Hobbies and Sports: photography, travel, golf, exercise
Sale Performance: April 23, 2010 up to Now
Photos of the Month
Sunrise on the Atlantic Ocean in Boca Raton
Beach of Boca Raton, Florida
What's News
Palm Beach County Market Statistics
August 2014
Condos/Townhouses 08-2014 08-2013 Percent Change
Cash Sales 728 831 -12.4%
Average Sale Price $216,779 $175,487 +23.5%
Median Days on Market 56 48 +16.7%
Months Supply of Inventory 5.2 4.6 +15.0%
As long as the economy remains healthy, the Palm Beach County real estate statistics will continue to show growth. The "townhouse and condo" sector Active Listings are 7.8% higher and Months Supply of Inventory is 15% higher compared to a year ago. These statistics are very encouraging because the only way we are going to see continued growth in this sector is through an increase of inventory like it is also the case in the "single family home" sector.
(Source: Realtors Association of the Palm Beaches)
July 2014
Condos/Townhouses 07-2014 07-2013 Percent Change
Cash Sales 718 909 -21%
Average Sale Price $207,891 $199,326 +4.3%
Median Days on Market 54 56 -3.6%
Months Supply of Inventory 5.2 4.4 +17.3%
The 2014 real estate market continues to be "sizzling hot" past the peak of the season. The most interesting part of the July closed sales was the percentage of cash sales: they were at their lowest levels since September 2010. This means banks are giving out more loans which points to signs of a much stronger economy. With more loans available for homeownership, competition in the bidding process is going to increase. And competitive bidding will also continue to help drive up the value of homes!
(Source: Realtors Association of the Palm Beaches)
June 2014
Condos/Townhouses 06-2014 06-2013 Percent change
Median sale Price $138,000 $115,000 20%
Average Sale Price $230,547 $197,265 16.9%
Median Days on Market 55 55 0%
Months Supply of Inventory 5.3 4.6 16.6%
So far, 2014 has been a remarkable year for the Palm Beach County real estate market in both "single family homes" and "townhouse and condo" categories. Properties continue to appreciate to some of their highest levels. The "townhouse and condo" median sale price has increased for the 4th straight month and now sits at its highest level in over 5 years at $138,000. This is an incredible 20% jump compared to last year!
(Source: Realtors Association of the Palm Beaches)
May 2014
Condos/Townhouses 05-2014 05-2013 Percent Change
Median Sale Price $135,000 $119,000 +13.4%
Average Sale Price $270,355 $218,972 +23.5%
Median Days on Market 54 71 -23.9%
Months Supply of Inventory 5.4 5.0 +6.7%
Year over year, the median sale price is up 13.4% and the average sale price saw the sharpest increase and now sits at $270,000, the highest it has been in 5 years. Compared to last year at this time, the average sale price jumped 23.5%. A surge in average sale price shows that a higher amount of luxury townhouses and condos were purchased in the month of May compared to previous months and years.
(Source: Realtors Association of the Palm Beaches)
April 2014
Condos/Townhouses 04-2014 04-2013 Percent Change
Months Supply of Inventory 5.5 5.4 +1.6%
Median Sale Price $130,000 $108,000 20.4%
Median Days on the Market 55 75 -26.7%
April brought in the most townhouses/condos closed sales of the year so far, but still down 11.2% year over year. The drop in closed sales is due to lower inventory levels. April had the lowest level of inventory this year so far. Townhouses and condos appreciated in April: the median sale price is at a 5-year high this April and is up over 8% compared to March. Year over year, median sale prices jumped over 20%.
(Source: Realtors Association of the Palm Beaches)
March 2014
Condos/Townhouses 03-2014 03-2013 Percent Change
Months Supply of Inventory 6.1 5.7 +6.2%
Median Sale Price $122,000 $101,250 +20.5%
Median Days on the Market 51 75 -32%
According to March statistics, the market is extremely fast-paced and "Median Days on the market" reflects this!
FOR SALE! $395,000 - UNBELIEVABLE VIEWS OF THE INTRA-COASTAL WATERWAY, INLET, HILLSBORO LIGHT HOUSE AND ATLANTIC OCEAN from this unique 2BR, 2BA condo in Pompano Beach, Florida. Completely and beautifully renovated. Located at "Hillsboro Light Towers". MLS is RX-10077612. Contact me at (561)706-6263 for more information.
Contact me at 561-706-6263 for more information and showing.
Customers reviews
I listed my condo with Pierre and Marie-Louise because the team Verbeke has reputation, market knowledge, great marketing programs and oceanfront condos expertise. I was very satisfied with the services they provided: rapid sale (less than 5 weeks) and I got a sold price close to the asking price. Pierre and Marie-Louise are very professional real estate agents. I certainly would recommend them to anybody who wants to sell an oceanfront condo!
Barbara G., May 2014
"Marie-Louise and Pierre are extremely professional and quite knowledgeable of the current markets locally and globally.
They work diligently to market your property and Marie-Louise is very helpful in telling you what improvements need to be made, if any, to make your property more appealing even to the most discerning buyer. Together, they make a great team and were a pleasure to work with. I had no worries when it came time to handle my closing. They were there every step of the way. I would highly recommend Marie-Louise and Pierre."
Sandra F., March 2014
"We listed our oceanfront condo in Boca Raton with the "Team Verbeke" because of their market knowledge, reputation, marketing programs and expertise. Showings were conveniently done to our wishes and our unit sold for close to desired price in a very timely matter (6 weeks). Marie-Louise and Pierre are both professional and caring: we were satisfied with their services and would definitively recommend them to anybody who needs to sell a property!
Eileen M., May 2014
Dear Pierre,
Thank you so much for helping us sell our L-L condo at Whitehall for close to the desired price and in just 8 weeks.
We have appreciated your professionalism, your knowledge of the market, your permanent communication and your negotiation skills. It was also reassuring to have you at Whitehall while we were back in Washington, D.C. to do the coordination and the follow up of the repairs jobs that needed to be done in our unit before the closing: you certainly are a very efficient Manager! Everything took place as scheduled and the closing happened on time.
Please also convey to Marie-Louise our thanks and gratitude for the outstanding job she did for us: she found in a very short period of time, the right apartment to rent for the winter at "Lake House South" and we enjoyed it so much.
It was a real pleasure to work with you both! We definitively will recommend the "Team Verbeke" to any of our friends and family.
Ellen and Stanley A., January 2, 2014
See more reviews in "My Blog"!
Amis Canadiens,
Si vous cherchez un agent immobilier qui parle le français comme langue maternelle, qui vit en Amérique depuis plus de 25 ans et qui connait bien le marché des appartements sur la plage de Boca Raton en Floride du sud, votre recherche est terminée. Je vis à Boca Raton depuis 1999 et dans un appartement situé sur la plage, depuis 2005: les levers de soleil sur l'ocean atlantique sont fantastiques! Comme vous le savez, les prix ont chuté de 40% depuis 2006. Et même si le "median sale price" pour les condos/townhouses est remonté de $108,000 a $138,000 (+28%) entre Avril 2013 et Juin 2014 (Reference: Realtors Association of the Palm Beaches, Juillet 2014), il y a encore aujourd'hui des occasions exceptionnelles a saisir. Contactez-moi sur mon téléphone portable (561)706-6263 ou faites votre recherche vous-même: c'est très simple et très amusant! Si vous voulez voir quelques photos de Boca Raton, allez sur "My Blog" et "clicker" sur "Pictures of Boca Raton". J'espère vous parler bientôt!
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Whitehall 2000 is today one of the best Real Estate investment on the beach of Boca Raton, Florida!
This 164 units (2BR, 3BR) condominium completed recently a $10 million renovation: new Hurricane-proof windows/sliders and concrete restoration of all balconies/catwalks. New brick-pavers in the driveways and in the parking spaces. New bathrooms and saunas next to one of the largest pools along the beach of Boca Raton. New "State of the art" 1,300 square foot Fitness Center. Freshly renovated lobby, card room and social room.
Price range: from $400,000 up to $1,300,000. I am the resident real estate consultant. Call me or text me on my cell phone: 561-706-6263 for more information.
Whitehall Condominium seen from the beach
Whitehall Pool
Whitehall Lobby
Whitehall "State of the Art" 1,300 SqFt Fitness Center
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List Prices from $150,000 up to $6,000,000
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text:
Israeli Experts Propose Wall to Stop 'Climate Refugees'
By Jspace Staff on 5/15/2012 at 4:19 PM
Categories: Environment, Israel, Travel
Experts have proposed a radical plan to stop unwanted migration due to climate change. In a 200 page report submitted to Environmental Protection Minister Gilad Erdan, a team of academics, led by Professor Arnon Soffer and Dr. Anton Berkovsky of the University of Haifa, have proposed turning Israel into a walled nation, protected literally by a modern fortress wall that would span both land and sea.
The fence would be used to keep out so called 'climate refugees', those who are forced to flee the African continent as climate change brings on desert conditions and famine. According to the report, "The lack of water, warming and sea level rise, even if it will occur on a different schedule, will bring migration movements from all impoverished regions to every place where it is possible to escape this."
Soffer claims that an influx of migrants seeking out a tenable climate and water will not only strain available resources in Israel but also pose a risk to the nation's security. "We are an island—we don't belong to this region, and we have to defend Israel from waves of migration from Egypt from Jordan and maybe from Syria. If we want to keep Israel a Jewish State, we will have to defend ourselves from what I call climate refugees," he wrote.
While the wall might stop migration, it cannot prevent destruction due to climate change from creeping into the land. The paper cites the "terrible tragedies" that have occurred due to climate change since the 1970's in Africa, including 800 vanished lakes and millions perished in Sahel. Soffer and Berkovsky's team believe their research demonstrates that these conditions will soon appear in Israel.
"I can see how the desert will penetrate slowly to Kiryat Gat, Gaza and Hebron—everywhere," Soffer commented. "If you accept what the scientists are saying then there will be no question that people will be forced to leave the Negev."
Environmental Protection Minister Erdan's response to the report acknowledged the importance of preparing for climate change in the region but made no commitment to building a wall around Israel anytime soon. Instead, Erdan focused on the need to analyze and develop a multi-faceted approach to impeding climate shifts. After receiving the report, he stated, "These changes have social, economic, security and ecological implications that require changes in behavioral patterns of individuals, industry and the state, in order to minimize the potential damage."


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Just about the only passion and drive we've seen during Lakers listless 15-16 season has been Kobe Bryant's attempts to invigorate his surrounding cast. In early December he told Pau Gasol to "put his big boy pants on." This past week Kobe followed that up by calling the whole Lakers team "old" and "slow." Still unable to change the Lakers' fortunes, the Black Mamba is now pointing the finger straight up-- at God himself.
"I'm averaging over 30 points a game, playing the best basketball of my life, and inspiring those around me," began Bryant as he scaled a mountain in hopes of exchanging some words with the Big Man. "At this point there's nobody to blame but God" he spat.
It seems only fair that God, who is often credited with the good fortune in the world of sports, be held accountable when things don't go as planned. He's thanked by countless athletes, from Superbowl MVPs to the entire Mexican Little League World Series team, but right now He's got Kobe on his case.
"The problem is that some of my weaker teammates are looking to God for inspiration, and he's just looking back down at me for inspiration. Dog, I'm the league's leading scorer, what else do you want from me?" said Bryant as he neared the summit of the mountain.
Along with accusing The Almighty Creator of lacking inspiration, Kobe went on to call God "outdated," "irrelevant," and "a little pansy who can't drive left." Although God has yet to respond publicly, fellow Big Man Shaquille O'Neal said He has reached out to him for advice.
Follow @gregfortier


text:
TB: How important has Israel been to the revival of Islam?
DP: It is a major factor in the neighboring states. But elsewhere, in Morocco, Iran, Malaysia, it has minor importance.
TB: Since the "Arab Spring," Israel seems increasingly beleaguered.
DP: Not really, not yet, though I agree that it will be more beleaguered with time. Its neighbors are so consumed with their own affairs that they hardly pay Israel attention. But once the neighbors get their houses in order, Israel will most likely face new difficulties.
TB: You have questioned U.S. support for Islamic democracy, which does seem naïve.
DP: The U.S. has been the patron for democracy for a century, since Wilson's 14 Points, and a wonderful heritage it has been. When an American travels the world, he finds himself in country after country where his country played a monumentally positive role, especially in democratizing the system. We naturally want to extend this to Muslim-majority countries. Sadly, these for some time have offered an unpleasant choice between brutal and greedy dictators or ideological, extreme, and antagonistic elected Islamists. It's not a choice we should accept.
TB: So what should we do?
DP: I offer three simple guidelines. One, always oppose the Islamists. Like fascists and Communists, they are the totalitarian enemy, whether they wear long beards in Pakistan or suits in Washington.
Two, always support the liberal, modern, secular people who share our worldview. They look to us for moral and other sustenance; we should be true to them. They are not that strong, and cannot take power soon anywhere, but they represent hope, offering the Muslim world's only prospect of escape from the dreary dichotomy of dictatorship or extremism.
Three, and more difficult, cooperate with dictators but condition it on pushing them toward reform and opening up. We need the Mubaraks of the world and they need us. Fine, but relentlessly keep the pressure on them to improve their rule. Had we begun this process with Abdullah Saleh of Yemen in 1978 or with Mubarak in 1981, things could have been very different by 2011. But we didn't.
TB: Egypt might be the test case.
DP: Well, it's a bit late. Mohammed Morsi is not a greedy dictator but he emerged from the Muslim Brotherhood, and his efforts since reaching power have been purely Islamist.
TB: What about the recent elections?
DP: I do not believe that a single one of the elections and referenda in Egypt was fairly conducted. It surprises me that Western governments and media are so gullible on this score.
TB: You could say we were supporting the democracy element in Cairo's Tahrir Square. Were we not?
DP: Yes and rightly so. The initial demonstrations of early 2011 were spearheaded by the liberals and seculars who deserve U.S. support. But they got quickly pushed aside and Washington barely paid them further attention.
TB: We gave foreign aid to Mubarak. Was that a bad idea?
DP: That aid dates back to the utterly different circumstances of the Egypt-Israel peace treaty of 1979 and became progressively more wrong-headed. It should long ago have been discontinued. More broadly, I believe in aid for emergencies (soup and blankets) and as a bribe, but not for economic development. That the Obama administration is contemplating aid, including military hardware, to the Morsi government outrages me.
Tom Bethell is a senior editor of The American Spectator


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All of world's biggest firms hit by typosquatting
The world's 500 biggest companies have all fallen victim to typosquatting. OUT-LAW research has found that the fast-growing trend of making ad money from web domains similar to famous brands affects all the world's biggest firms. Typosquatting is the profiting, through adverts, from websites whose addresses are very close to …
DNS-governance is out of control
Low prices isn't really the problem. Various forms of DNS-squatting have exploded due to the add-grace-period (AGP) supposedly introduced by "mistake" by ICANN staff. One can only wonder why ICANN is dragging its feet in the process of correcting such a blunder.
Methinks DNS will remain a complete mess until it gets so bad that there's consensus in the internet community to transfer ICANNs current responsibilities elsewhere.
At $6 per year...
Would it not be more cost effective for companies to register the most common misspelling(s) of their main domain? The law of dimishing returns applies to both owner and typosquatter - would there be any point squatting on mircofost.com? It has to be cheaper than hiring a lawyer.
"Millions" and "billions"
"I think it's fair to say that damage to brands through domain name abuse has got to be in the millions of dollars if not billions of dollars," said Bolinger.
I think it's fair to say that you picked those numbers out of the air as they sound big and impressive. And fair to say that the only people who willl make money from talking up the issue of typo-squatting are corporate lawyers. And fair to say that this article is an attempt to over-hype a tiny storm that long-ago stewed in the world's tiniest teacup.
Who buys those adverts?!
What kind of moron would, when surprised to see an ad-riddled page instead of their desired site, clicks on adverts?!
No-one, thats who! If i was a company who paid for an advert somewhere but found it on link/search/typo dumps, i'd sue. This isn't advertising at all, its dumping customers paid-for ads on sites no-one wants to see or takes any notice of, and quoting utterly meaningless visitation statistics.
"20 million people a month will see your ad". No, i think their eye will be drawn to the url they've typed in to see how they cocked it up.
How can you be a victim of typosquatting ? People mistype, see some adverts, correct their mistakes and presumably eventually find the page they were looking for. If advertisers are daft enough to pay for such dubious internet billboards, more fool them. I cant imagine they get much return, if they do, fine....capitalism at its finest.
but where, exactly is the victim ?
Unlucky el reg
the victims
clearly are the lawyers, since they've been missing out on this excellent opportunity to rake in roomfulls of dough. Everything else is just "we're sad that someone is making money of something we did not think of first" sobbing. It's basically a bunch of rich people getting together around a big table carved from the flesh of rare trees, whining and flailing, "GAWD, we're missing, millions, BILLIONS!" or biting down on Gucci purses for stress relief. A terrible, terrible thing to behold. Grown people, wetting themselves.
The lawyer mentioned
The laywer's in the articles name: Chris Bolinger.
Do you think he has a personal website covered in adverts at www.bolinger.com ?
@Joe K
The ad process is a scatter gun effect. An advertiser says they want it seen by x people. They may pay more for better targeted advertising but on the whole they would simply pay by the numbers. No grounds to sue.
The reason this works is (and answering your other question) on average 0.1 % of visitors will click a link, just like the old days of junk mail through the post, 1% of people will follow up on it, so 1% of a million is a lot of people.
This is also why 419 scams work, because although you and I are far to clever for that, imagine out of all the people you know, there must be that 1 in 100 or in a 1000 that would click a link, follow up on a scam email or staple their fingers together.
You could...
...see it as brand reinforcement. Presumably, after a couple of visits to pages full of annoying pop-ups and banner ads, you'd make damn sure you spelt the URL right. Anyway, it's better than phishing, which would probably be a more lucrative use of, say, barckays.com, or other fat-fingered mistakes.
Passing off?
How can using a similar name be construed as "passing off"?
Passing off involves pretending to be the "real" company, so would require a web site looking very similar to the original (as in phishing sites).
Landing on a page full of adverts for penis extensions, viagra, pictures of naked "ladies" or whatever other wares are advertised on these sites is not going to fool a cack-handed punter into thinking that they are on the real site, therefore clearly no "passing off" has taken place.
Fake URLs
Very soon 85% of registered URLs will be 'Fake' sites (like the proportion of Spam to real mail today).
Eyeball filtering
If I get the wrong page I register enough of it to realise I've mistyped something and then I'm off to the right place. I note the presence of ads but not the content, so I can definitely say they're wasted on me.
Where's the news here?
In the recent Psion history articles, one of the non-techy bits related to how one of the ex-Psion guys, a long time ago, registered a "not quite right" domain name, similar to that of a major. See it at http://www.theregister.co.uk/2007/06/26/psion_special/ (but it's 10 pages and I cba finding the exact quote).
Hallucinations of Lost Revenue
"It weakens your brand. I think it's fair to say that damage to brands through domain name abuse has got to be in the millions of dollars if not billions of dollars," said Bolinger.
So someone ends up at Viagra- and penis-enlargement-ad-rich "mircosoft.com" instead of o-so-kind-and-caring "microsoft.com". Precisely how does this cause financial loss to Microsoft? Does it lead the butter fingered to buy an OS called "Vister" or "Vasta" instead of Vista? Or an office suite called "Orifice" instead of "Office"? Or "Assess" instead of "Access"? For some odd reason, these outcomes seem unlikely.
As usual, a lawyer has confused his fantasies with reality and spewed forth grossly exaggerated estimates of the financial impact of an undesired behavior. (N.B. "undesired", not "undesirable") Perhaps there *is* a legitimate case against typosquatting, but this kind of exaggerated posturing weakens, rather than strengthens, any such argument.
Numbers pulled out of your ass do not constitute evidence for anything.
Incidentally, for those of you interested in trademark law, Indian courts have held that the brandnames such as "Malegra" and "Kanagra" do not infringe on "Viagra". Suck it, Pfizer.
google knows what's what
Diminishing returns for Google
Cybersquatting is a good thing
Words are differentiated by their spelling. These guys don't know that? The alternative is to have one word for everything... that would solve the problem. Perhaps using a keyboard with only one button on it would be helpful too. Seriously though, cybersquatting is a good incentive for people to type better, we need more of it.
I'm a "tpyo" squatter
This is stupid. Yes I make money on brands, but the user TYPED IT IN, they REQUESTED my domain. I put ads in the site to direct them to a related service. They want Nike Shoes, then I sent them to a shoe sales site. They want MS Office, they can get MS Office. I am not misleading them, they can always use google to find a real link to MS OFFICE, yet a % of them click the ads to sponsors.
In the comments above, http://www.theregistre.co.uk/ is a good example of a tpyo someone might make. You can go to www.EOVT.com and type in URLs like yahoo.com and google.com, and see how many times a user has in the last month typed that URL into their browser. Now try that with a few typos of those URLs. You might be supprised.
real-world analogy
Let's say people keep taking an understandable wrong turn when approaching some stadium car park, by going down Acacia Avenue instead of Acacia Road.
So someone opens a car park in Acacia Avenue.
The stadium complains.
"But I'm not pretending to be you," says the owner of the new car park.
"But you wouldn't exist if we weren't here. You're profiting from being around us!"
"Yeah. So?"
I can't see the stadium successfully taking new car park to court.
Unless a typo-site is advertising itself, and falsely leading people there, they sound like the car park, to me.
Bolinger: "But they could be causing damage to a brand name."
Is there some law I don't know about where a perfectly legal activity becomes illegal if a side effect is that it might conceivably and unintentionally damage someone else's brand name? Are we really that far into Corporate madness?
Stadium owner: "Our website says we have plush car parking on Acacia Road. People find your shoddy car park on Acacia *Avenue* and think we have shoddy car parking. You are damaging our brand!"
Like the other lawyer says, you could *argue* it - standard non-committal lawyer-speak, you can argue anything you like - but I don't give you much chance of succeeding. (Any tech lawyers reading?)
> one of the ex-Psion guys, a long time ago, registered...
I'm a "tpyo" squatter
Who buys those adverts?!
By Joe K
Posted Wednesday 29th August 2007 11:46 GMT
What kind of moron would, when surprised to see an ad-riddled page instead of their desired site, clicks on adverts?!
this is crazy too, Why would they not click if the ads are related to what they want? Remember I am not forceing anyone to click.
I'm a "tpyo" squatter
"By jeremy
Posted Wednesday 29th August 2007 13:06 GMT
The ad process is a scatter gun effect. An advertiser says they want it seen by x people. They may pay more for better targeted advertising but on the whole they would simply pay by the numbers. No grounds to sue.
The reason this works is (and answering your other question) on average 0.1 % of visitors will click a link, just like the old days of junk mail through the post, 1% of people will follow up on it, so 1% of a million is a lot of people."
click-through rate on 2-click landers is 20%... and 1-click lander 50%...
You should do a little more research before posting stuff like that, and no THE ADS ARE NOT UNTARGETED, unlike spam.
For example, I want to go to a site that sells cars, say Hummers, and I typo it as hummerofoh.com and the real URL is hummerofohio.com, and I land on a page with ads for Hummers. I can click on a link, and go to a site that sells Hummers, it will not be Viagra on that domain.
profiting from someone else's tradename is infringing on the rightsholder's trademark.
Microsoft makes a larger profit on direct sales than they do from sales through a retail partner. So there is potential for direct harm to the owner of the trademark.
@ typosquatter: Unless your page of Hummer ad's sends the customer to their intended destination, hummerofohio.com, you're misdirecting that customer with the use of the tradename hummerofohio.com. You're much more likely to cause direct harm to hummerofofhio through lost sales than Microsoft.
Random crap adverts would be less likely to cause harm than targeted adverts.
I'm a "tpyo" squatter
@ typosquatter: Unless your page of Hummer ad's sends the customer to their intended destination, hummerofohio.com, you're misdirecting that customer with the use of the tradename hummerofohio.com. You're much more likely to cause direct harm to hummerofofhio through lost sales than Microsoft.
Just so you know, I don't own any names I mentioned in my comments...
Random crap adverts would be less likely to cause harm than targeted adverts.
This is stupid too, I mean really, who buys the ads? Somone that sells a product, Who do they buy it from? Google. Would Google put "random crap ads" on their system? no. Would you rather they would? No. Noone does, it would de-value their system. And they have a multi-million dollar system.
to the comment about 6 dollar domains
Would it not be more cost effective for companies to register the most common misspelling(s) of their main domain?
Ofcourse, IMHO, as a squatter, YES! Most of them are only victoms of their own stupidity. They SHOULD register the names first, but most new projects still launch without the typos. If I was to launch YouTube, I would not have left youtube.EXT names unregistered, yet they did. Now Google is going after them, but they are costing them lawyer fees cause they launched without the names. That is the cost of the game I guess.
Microsoft and squatting
(squatter again)
Here is another thing about Microsoft you may not hear from articles like this: Microsoft is a MAJOR SQUATTER!
If I and my fellow squatters did not register these names, what would happen to them? Well the user would type them in, and then if they are useing IE, Microsoft will redirect them to Live.com to monitize the traffic.
If they are using Firefox with Google toolbar, they get sent to Google.
So really, that is the motivation behind Microsoft wanting these domains to be inactive, they will get to sent that traffic to Live.com, where THEY make the money off them. That is the name of the game, the big fish want to get the little fish to leave so they have a bigger sea. (Or they just kill the little fish and eat them)
Bristish Airways
I discovered by accident several years ago that www.bristishairways.com silently redirected to www.britishairways.com
Some big companies are on the ball.
big fish?
Mr Alleged Squatter,
The "Big fish" are in the game because they made the game. The little fish, ie, "you", are like the beggers waiting outisde sporting events holding stupid signs like "wont lie, this money will get me drunk, god bless you" and "this money for important THC research".
I don't get drunk, although I do drink from time to time... But I do have 4 kids to support. I also have generic names, so the squatting is only part of my business. I have been in business since 2000.
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text: Specialties November 22, 2010 Issue Christmas Pudding Christmas pudding By Colm Toibin Table of Contents Credit PIERRE MORNET Christmas meant that the whole family was together—my parents and their five children, and also my father's brother and sister and my mother's sister. On Christmas Day in Enniscorthy, at one o'clock—the same time as every other Irish family—we ate the same food: turkey and ham and vegetables, including mashed and roast potatoes. The only difference between us and everybody else was that our Christmas pudding was better. My grandmother had known the cook at the Castle, and the cook had slipped her the recipe for the plum pudding that the Roches ate each year. The Castle in Enniscorthy, in its current form, was built by the Wallop family, later the Earls of Portsmouth, in the late sixteenth century, and was, for a few hundred years, the center of English rule in our part of the valley. It squatted at the top of Castle Hill, right in the middle of town, with its two staircases, its many grand rooms, and a dungeon. In the early twentieth century, it was restored and expanded by the Roche family, who lived there for almost fifty years. The Roches were a byword for wealth in Enniscorthy. If I ever wanted something new or expensive, my mother would say, "Who do you think we are? The Roches of the Castle?" And I would know then that the item in question was not coming my way. Thus, the idea that we were eating the same pudding on Christmas Day as the Roches was a matter of some pride. The recipe, it seemed, had come from America, and it included the usual quantity of nuts and raisins, currants and candied fruit. But, whereas the normal Irish recipe called for suet, ours used butter, which was much more expensive. The pudding was boiled for hours, a few weeks before Christmas, and then reheated. Served with cream or brandy butter or flamed with burning brandy, it was pure, unmitigated luxury—soft, moist, almost soggy with goodness. Christmas pudding with suet could be dark in color and somewhat bitter, even greasy; with butter, it was sweetly textured, some of it melting on your tongue while the rest—the nuts and raisins and candied fruit—remained firm and chewy. Even now, thinking about it, I want some. The only thing to interfere with the sense of well-being and togetherness induced by this pudding came from my father's side of the family. My father and his siblings thought that rude words were funny. My mother and her sister believed they were vulgar. Therefore, all rude words, even the smallest and humblest of them, were banned in our house. I suppose it was the wine that gave my father and his siblings courage each year on Christmas Day. In their family, they'd had a tradition of saying the same thing each time the Christmas pudding appeared. It seemed that they'd had a neighbor called Val, who was a notorious crank. Even on Christmas Day, nothing pleased him. Every year, after a long and sumptuous dinner, his wife produced the Christmas pudding and called on him to divide it into sections. She'd say, "Cut the pudding, Val," and he'd invariably reply, "Cut my shite!" My father and his siblings thought this response gloriously funny. Sometimes, as Christmas approached, my mother would ask my father if, for once, we could be spared the repetition of this exchange, so unnecessary and such a bad example to the children. My father would promise to do what he could. But on Christmas Day, when my mother was back in the kitchen, the main course completed, the dishes of turkey and ham cleared from the table, and the smell of the Roches' plum pudding wafting in, a glint would appear in his eye. His sister would already be laughing quietly, and we five children would wait with glee. Then the pudding would appear, the tension rising as my mother removed the covering and began to divide it among the ten of us. It's hard to know what I loved more: the pudding itself, the word that would accompany it, or the howls of laughter, met with bitter silence, that would ensue. I think I liked the word best. "Cut the pudding, Val," my father's brother would say, and then my father and his brother and sister would all call out in unison, "Cut my shite!" They'd roar with laughter, tears running down their cheeks. My mother would take her revenge by announcing that she had bought herself a very good book for Christmas and she was going to spend the rest of the day reading it, and we could all do as we pleased but she would not be setting foot in the kitchen again. "It's the maid's day off," she'd say sourly. In the meantime, when the glee had subsided, the plum pudding from the Roches of the Castle was delicious. ♦ Colm Toibin Bio All work & You Might Like Jigsaw Puzzle Strongbox Submissions Goings On App About Us Caption Contest The New Yorker Festival ✕ The New Yorker Strongbox Strongbox is a new way for you to share information, messages, and files with our writers and editors and is designed to provide you with a greater degree of anonymity and security than afforded by conventional e-mail. To help protect your anonymity, Strongbox is only accessible using the Tor network (https://www.torproject.org). When using Strongbox, The New Yorker will not record your I.P. address or information about your browser, computer, or operating system, nor will we embed third-party content or deliver cookies to your browser. You can read our full privacy promise here. The New Yorker Strongbox is powered by SecureDrop. 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