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what are your fav pizza topping combinations?
- blackbookali Apr 3, 2013 06:32 PM
I just can't seem to get over sausage and onion. If the place has it, fried eggplant and meatballs are a wonderful thing. But then there is pepperoni. In a pinch I pair it with mushrooms, tonight, caramelized onion. What do you pair pepperoni with?
And since I have your attention - what are your fav pizza topping combos?
Pepperoni is probably my *least* favorite pizza topping.
My all-time favorite, go-to order for good, thin-crust pizza is mushrooms, green peppers, and red onions.
That said, there's a foccacia place I love that makes a killer pizza/foccacia with tuna, scallions, and artichokes.
Corn, tuna & onion is pretty awesome as well. Or mushrooms, ham & spinach.
Or the classic: fresh bufflo mozza, crushed cherry tomatoes, fresh basil.
Or grilled vegetables: eggplant, zucchini, oyster mushrooms, peppers.
re: c oliver
"Plain" generally indicates a traditional Margherita.
re: linguafood
Thanks. I had no idea. Interesting. I LOVE basil but am surprised that's considered traditional.
re: c oliver
In NYC it was (and to me still is) considered traditional when I was growing up. Not fresh basil of course, more dried oregano, a cooked sauce and cheese but please, not too much.
re: c oliver
I remember driving cross country in the early 1970s and looking for any kind of pizza or parmigiana dish, in vain.
re: c oliver
I'm sure I wouldn't have that problem now. Although my sister in San Diego claims there is still no edible pizza to be had in her town. But there IS pizza! The one place back then that I found some great pizza was a bar outside Yellowstone, no surprise turns out the owners were from NY.
re: c oliver
My friend in San Fran is always sending me pictures of what he eats, what I see is top notch; maybe someday we'll be able to actually get out there and share a meal or two. I do remember his telling me about his friend and him being on the search for the perfect pie.
When I'm in SD it's Mexican all the way! How could you not?
re: c oliver
Back in the 80s I worked at a pizza chain called Mr. Gatti's where a generous shake of dried oregano was obligatory on all pizzas. It's not a bad touch.
re: Perilagu Khan
Back in the 50s and 60s, oregano was the defining flavor of practically ANYTHING Italian, most especially if it had any tomatoes in the dish at all. Today it's basil. <sigh> I miss oregano in Italian restaurant food!
re: Caroline1
Interesting point, Caroline. I wasn't around to sample 50s and 60s Italian food in the US, but I do agree that basil is ubiquitous today, and I also generally prefer oregano to basil. Coincidentally, I just cooked a turkey breast in which fresh oregano was the prominent spice. Delicioso.
re: Perilagu Khan
That sounds good! Can I have a taste? For the record, there is both Mexican oregano and "Mediterranean" (primarily grown and exported from Turkey). The flavors are similar but not exactly alike. I prefer the "Mediterranean" variety. Thyme is also a very "Mediterannean" spice that is not quite as "present" in a lot of modern versions of classic dishes.
When it comes to fresh vs dried spices, there is now a third choice! Litehouse brand freeze dried herbs can be rehydrated, then used 1 tsp = 1 tsp. It's the ONLY way I can keep anything close to fresh cilantro long enough to use it all up. I love their oregano, but they don't yet offer freeze dried thyme. You can check the choices out here:
and there are two more herbs shown on the second page. The freeze dried herbs are from Germany.
re: Caroline1
To be perfectly honest, I really don't care much for Mexican oregano, but I do occasionally use it in genuine Mexican dishes.
Thyme, on the other hand, I can't get enough of. It's my favorite spice.
re: Perilagu Khan
Sicilian oregano is nice, I grow tons every summer to keep around for the dark days of winter. Thyme is probably my most used, if I add it to anything my husband will ask for seconds. I also grow lemon thyme as a backup herb in my marinades.
re: linguafood
I grow a few flavors of mint too, and have learned to contain them all in pots up on the porch!
re: Perilagu Khan
When I lived in San Diego County, I used to make annual trips out into the Borrego Springs part of the dessert to gather wild sage for the coming year. That ara is p[robably paved and covered with houses by now, but back then (60s & 70s) it was open dessert paved with wild flowers! Anyway wild sage freezes beautifully and is very easy to dry: just tie in bunches and hang upside down from a high (preferably dark, dry and cool) place. There is NO store bought sage or domesticated plants/seeds that tastes as good as wild!
And when I lived in Greece, freinds would give me huge bouquets of wild thyme they gathered in the mountains of the Peloponnesus. That's two wild herbs I'd pay a fortune for today!
re: Caroline1
Caroline1, I thought of you as I made this recipe for lasagne bolognese..... It made about 15 cups of meat sauce, and 5 cups of bechamel....made two full size pans and gave one away to a fellow school mom who broke her foot before the holidays....Anyway, not a speck of basil in it. And I normally have Mexican oregano, but one of my gifts this year was a box of Penzey's spices with Turkish oregano, which I used. I also have some Greek oregano left, but it's still on stalks, and a chore to strip and pick out the tiny stems. We're eating our pan tonight. I really liked the flavor of the meat sauce, very tasty.
re: Dirtywextraolives
Are there actual recipes that call for basil in bolognese? I don't see how that would work well.
re: linguafood
Oh I have no idea. Just the copious amounts of oregano & thyme reminded me of Caroline's post.
re: Dirtywextraolives
D...olives, I'm pretty sure you already know this, but it might help some who don't, the trick to getting oregano off the stalk with as little stem as possilbe is to hold it by the end of the stalk, then hold your thumb and two fingers around the stalk and "pull" your fingers from tip of stalk to cut end. The oregano leaves separate easily. Curiously, it's sometimes a little easier with dried than with fresh, which tends to fight being plucked a little more.
It feels soooooooo good to know there are still real live people living on this planet who do NOT think that a cup or two of basil chiffonade can turn even tennis shoes into an Italian delicacy! There is hope!!! '-)_
re: Caroline1
LOL! So true!
Yes these are dried stalks from Greece..... They were sold in a long plastic bag, and just getting them separated is a challenge, they are all sort of jumbled together at the blossom ends, if you know what I mean. So a lot of times, I just rub some stems together, in the bag to release the leaves & blossoms. And then shake them down to the bottom of the bag, then pour them out along the crease, it works okay, but I still get a stray stem in there from time to time. But it's very nice oregano, and quite different from the Mexican variety.
But the combo of the thyme & rosemary in this sauce is wonderful.
re: Caroline1
I grow oregano and have no problem picking the leaves off the stems. I (and probably everyone else!) use that technique for thyme.
re: linguafood
I make Hazan's Bolognese and it doesn't have anything except nutmeg.
re: c oliver
This bolognese only puts nutmeg in the bechamel..... The red meat sauce has thyme, oregano & rosemary. It's delicious.
re: Dirtywextraolives
"The many variations tend to be based on a common theme.
For instance, garlic is absent from all of the recipes referenced above, as are herbs other than a parsimonious use of bay leaves by some. Seasoning is limited to salt, pepper and the occasional pinch of nutmeg. In all of the recipes meats dominate as the principal ingredient, while tomatoes, in one form or another, are only an auxiliary ingredient."
I've no doubt that it tastes good but leave it to FN to not even pay lip service to a "true" Bolognese. Granted, there are many variations but the quote above kinda gives the basics. What FN did was a really good "meat and tomato sauce" but not Bolognese.
re: c oliver
I find thyme to be a given in Bolognese. At least for me! There is no sacred recipe out there, as is true in most Italian dishes.
re: coll
Perhaps in many Italian and certainly in Italian-American dishes but it appears from all I've read that the Italians take their Bolognese sauce quite seriously.
One can call something whatever one wishes but it doesn't make it so. I don't make this stuff up :)
re: c oliver
And you've spent extensive time in Bologna too, I imagine. Please share!
Do you notice they call for skirt steak and pancetta, not "chop meat"? Oops I mean ground beef ;-)
re: c oliver
If you look at the recipe though, it is not for "Bolognese Sauce". It's for a Lasagne Bolognese, which to me means, we are riffing on a classic bolognese sauce, to make a bolognese style lasagne......
re: Dirtywextraolives
Whatever works for you is fine.
re: c oliver
re: linguafood
I'd never think of that as plain.
re: rasputina
But rather... what? A disc of dough with nothing on it?
re: linguafood
when saying plain, i assume red sauce and melted shredded mozz.
a traditional margherita i always thought of as red sauce, fresh sliced mozz and fresh basil leaves.
re: Perilagu Khan
And we just call it a plain pie. Which can be confusing if you didn't grow up with it, I'm sure.
Sausage (preferably LOOSE sausage) and mushrooms.
When I was in Scotland 15 years ago, I saw pizza topped with corn and tuna. I'm from the Trenton area of Jersey. Pizza is like a religion there, and I was looking at pure heresy. I still shudder at the thought.
I will admit that an ex introduced me to pepperoni and pineapple, and it was strangely compelling. But the pizza it was topping was rather "meh" - if it had been GOOD pizza, I wouldn't have liked it so much, if that makes any sense?
re: Heatherb
Yes, the corn and tuna thing (either individually or together) is very popular in Germany as well (I spend a lot of time there). I can't think of anything worse on a pizza, but to each his own, I guess.
re: biondanonima
"I can't think of anything worse on a pizza, but to each his own, I guess."
Really? Hm. I definitely can... how about bananas, pineapple or other fruit (fruit have no place on pizza -- at least with tuna and corn we're sticking to 'protein' and vegetable categories); that revolting, flavorless pasty stuff called "Italian sausage" in most delivery pizza places (ditto for the "pepperoni" -- at least use decent quality salami), a lb. of cheese w/extra cheese, mayonnaise (as popular in Japan) etc. etc.
But yeah. Different strokes, different slices.
re: linguafood
Interesting. The most popular pizzas in Mexico are pepperoni, and ham with pineapple. But tastes are evolving.
re: linguafood
Hawaii is relatively unheard of in Mexico. I should add that the ham/pineapple often includes jalapenos. I'll fess up I eat it when I'm there as a passable option when I'm on the fly. Nearly every pizza place there is by-the-slice walk up.
re: linguafood
I can tolerate pineapple, but don't swing that direction on purpose. And the corn on pizza was never a good thing to me. I encountered it endlessly in the Czech Republic. But, as with many things, I just go with "if you don't like it, don't eat it". Keeps life easy.
re: linguafood
I don't mind the pineapple. Heck, one of our favorite pizzas is pear with blue cheese and nuts (among other things). Although I was the teenager putting M & Ms on her Pizza Hut take-out at high school parties. Started as a dare but tastes pretty good.
re: Perilagu Khan
Mexicans in the Yucatan where habaneros are most popular, use them principally to make habanero sauce which is served in small dishes either automatically or immediately on request. As I'm served any breakfast egg dish when the sun is rising and it's getting hot, I still can't resist that sauce. Shortly later I sweat like a gringo lawn sprinkler. I love it. Later in the day, I add it to ceviche.
re: Perilagu Khan
Unfortunately not. The BEST surprise chile item I ever had in MX was the third of 3 to-go tacos I bought on 307, just north of the Vallodolid turnoff, the first 2 being chicken and pork. But the third was 2 cheese-filled, battered and fried jalapenos, in a fresh tortilla, with pico de gallo and avocado. It was so good I was temped to go back for more, but I was already 20 KM down the road.
re: linguafood
I'm not a banana fan, but I'd take that over corn on a pizza any day. I really dislike corn in general, though, so I admit there is some bias on my part. :) Tuna isn't actually so bad, although I don't love it with tomato sauce - I prefer a white sauce on a tuna pizza, on the rare occasion that I choose to eat one.
re: biondanonima
I'm not a banana fan, either (ok, maybe in sundaes), but love corn. That might just be the salient point here...
re: linguafood
When I was growing up, one of my brothers claimed to hate pizza except for the ham and pineapple kind, so that's pretty much all we had. I don't mind it, but was very glad when I left home for college and could order whatever I wanted on my pizza.
re: Isolda
Too bad they could have ordered half plain. Just because my sister refused to eat sauce on a pizza didn't mean the rest of us had to suffer.
re: biondanonima
"I can't think of anything worse on a pizza"
Takoyaki pizza. Kimchi beef pizza. Red bean dessert pizza. Surf and Turf. French style seafood.
[Actual examples from Pizza Hut in Taipei]
re: tastesgoodwhatisit
That red bean dessert pizza actually sounds pretty good. I might have to make that sometime.
re: biondanonima
Corn and tuna on pizza sounds very Japanese to me, along with mayonnaise and potatoes. Even Tater Tots on some Japanese pizzas! Here's a fun commentary:
re: Caroline1
Yes, you haven't lived until you hear someone say
"I'll have a corn and squid pizza, and a bottle of Sweat!"
First and foremost, a warm slice of plain, unadulterated pizza is the finest thing. The first one from the pie is never the perfect one. It's the second one that has cooled and congealed just right that is where Nirvana can be found.
As to toppings, I'd say that there are places that make their own sausage here in NJ that I would recommend, but otherwise, salami or pepperoni are my go to's. I have, however, had some well made anchovy pies with a bit of garlic that were fantastic. Oh, and clams, when done properly, are also good eats.
I grew up on pizza topped with black olives and mushrooms and its still my favorite, but I rarely eat it since no one else seems to like it! Also like mushrooms or artichoke and prosciutto. And if the mushrooms are canned that's fine with me!
re: WhatsEatingYou
I think it's the black olives that put people off. A lot of people don't seem to like them. I love them, and I just don't understand it. However, I rarely cook with them or keep them on hand, because of other folks' antipathy.
re: Heatherb
I'm not crazy about black olives. I would, however, be interested in trying kalamatas on a pizza.
re: Perilagu Khan
Honestly? I'd cheerfully eat ANY olives on pizza. They're not my first "go-to" as a choice for pizza topping, but they're always a good pairing for it. IMHO :)
re: WhatsEatingYou
Where did you grow up? Canned mushrooms and black olives has always been my favorite "traditional" pizza topping combination. When the W brothers go to Caserta Pizzeria in Providence, we always get mushrooms and olives, no cheese (cheese is an optional topping at Caserta).
Now I also like banana peppers, green olives, kalamata olives, roasted red peppers, artichoke hearts, sun dried tomatoes....love anchovies too!
And when in NY, the brussel sprouts pizza at Motorino is awesome.
re: WhatsEatingYou
Motorino's crust is awesome! A really nice chew, like the best NYC bagels. Maybe it IS the water! LOL
re: WhatsEatingYou
It is my favorite as well! It's tasty, every place has those toppings, and they don't make pizza soggy.
re: WhatsEatingYou
i love canned mushrooms, in fact ::gasp:: i prefer them canned on pizza! or sauteed till they achieve a similar texture.
love black olives and red onion too.
re: pie22
Thanks for letting me know I'm not alone! Fresh mushrooms are great but on pizza they just don't work for me. I grew up on Italian sausage/canned mushroom pizza and those are my favorite toppings. This is the only use I have for canned mushrooms.
Note: this applies to traditional thin crust red sauce pizza. "Artisanal" pizza needs fresh mushrooms.
re: WhatsEatingYou
I love black olives and mushrooms too. My go-to is sausage, black olives, mushrooms, and extra cheese.
Decent tomatoes or decent tomato sauce. Fresh mozzarella. Fresh basil. Maybe grated parmesan or pecorino. That's real pizza. That's the greatest pizza in the world, and the original. With a couple exceptions, anything else is some kind of an Italian-American moon-pie fat bomb. People in Naples mostly are skinny. People in America mostly are porkers. Why is that?
re: BeeZee
Yum. I've never had that. Sounds really good.
re: Perilagu Khan
Thin crust AND lots of sauce? Seems like that combo would end up with a mushy pizza.
re: c oliver
Somehow, it does not. Now, when I say lots of sauce, I don't mean a half inch of the stuff standing on the surface of the crust. I just mean something substantially more than a scarlet patina.
Pepperoni and anchovy is my default guilty pleasure when I'm craving a salt bomb. I'll take prosciutto and arugula when I see them on a menu.
I've also been started to warm up to pickles on pizza. It started with the classic combination of sausage and giardiniera on a Chicago pie, but the novel Polish pizza at Manhattan's L'asso with kielbasa, dill pickles and mustard is surprisingly delicious.
re: JungMann
Sh*t, my Polish palate, honed here in the "Pizza Belt", never considered the idea of a kielbasa pizza. I will make one on the grill as soon as the weather breaks and toast you, JungMann, with a shot of tequila, before my first bite. BrillianT idea!
Prosciutto and arugula will usually be what I go for in a restaurant. If I know the place I'm dining serves a pie with a thicker crust, I might go for chicken, bacon, and spinach. For making my own, I've recently discovered peppered salami. And I love a good classic Margherita.
I like most of the standard toppings including anchovies. OK don't laugh but one night years ago when wifie was gone my son and I took a frozen pizza out of the freezer and thin sliced - wait for it - SPAM laid it on the pizza and oven baked it, it was good! probably this would be popular in Hawaii where Spam is poipular.haha
re: malibumike
A coupla years ago, I fried some slices of Spam and used them to stuff a calzone. Never made a pizza with it, but it's kinda the same idea, no? Your comments, however, made me want to make a scrapple pizza. Anyone else think that's not gross? Maybe scrapple, anchovies, and fresh garlic would be the right concept?*
*No, I'm not pregnant. Hell, I'm not even a girl. But, it sounds like it, doesn't it?
re: malibumike
I like getting a standard margarita and then adding tinned sardines.
I then put sweet chili sauce on top.
So I wouldn't feel too bad about the spam thing.
Go to pizza: Black olive - mushroom - pepperoni - mozzarella.
Best pizza in my life: In Venice .. tomato sauce - fresh mozzarella - fresh basil.
Sausage, onions, mushrooms, jalapenos and fresh diced tomatoes.
Nice to haves - bacon and artichokes
Plain...sauce, mozz, fresh basil. But when feeling adventurous, fried eggplan or black olives.
Pepperoni, GREEN olives and caramelized onions. I don't know why so few pizza places carry green olives but they are a divine combination with sweet onions and spicy pepperoni. I also really love banana peppers, but DH doesn't, so I rarely get them.
I make a delicious sausage and shredded Brussels sprout pizza at home as well, but that's not a combo you're likely to find in a shop.
is there anything that isn't good on a pizza, LOL!
my top, "go to" anytime favorite combos are:
caramelized onions, spinach and mushroom
artichoke hearts, sausage and ricotta
a simple margarita-thin layer sauce, fresh basil, fresh mozz.
There are plenty of other combos I LOVE but those are the ones I make on an almost weekly basis.
I like mozzarella, tomato and fresh basil, no sauce. If I'm doing a sauce, I like adding anchovies to the list.
Our fave Italian-based restaurant can top a pizza with a runny egg. Put right in the middle of the pie and then cut up. Traditional, I'm sure not but quite scrumptious.
No pineapple. No ham. Yes to bulk Italian sausage. And on and on.
I start pretty plain:
Extra red sauce
Extra cheese
Then, work up:
Artichoke hearts
Sun-dried tomatoes
Green olives
I love mushroom pizza, so when I am making my own, I like to use a combination of white mushrooms, crimini, and portobella. It gives the pizza such a deep rich flavor. Sometimes I like to kick it up with some sauteed mushrooms added as well.
My favorite is a whole wheat crust topped with red sauce (I use Sauces n Love tomato basil or marinara), small pieces of smoked mozzarella, steamed broccoli and walnuts. I sprinkle a little bit of grated parm on the broccoli to keep it from burning and bake.
My second favorite is caramelized onions, fennel seed, dried mission figs and goat cheese.
Homemade crust to start. Then a good tomato sauce, a combination of grated Italian cheeses, sliced green peppers, thinly sliced onion, sauteed mushroom slices, pepperoni, sliced cured black olives, sprinkled with Italian herbs, fresh basil in summer and some crushed red pepper, and then a sprinkle of evoo. Some times if I have it, cooked Italian sausage or Chourico iinstead of pepperoni. I try not to overdo any of the toppings because I hate a soggy pizza. Also I sprinkle the cheese on after the tomato sauce and before the other toppings because I like the veggies to brown slightly in the hot oven.
One of the local places makes a chicken marsala pizza that my husband and son enjoy once in a while. I've tried duplicating it but they both prefer the local guys over mine.
I'm a veggie pizza lover. light on the cheese. big on the thin crust char.
In the summer I'll make a white clam sauce pie.
And the occasional buffalo chicken pizza can be interesting...if blue cheese is added.
Our household favorite :
Top dough with olive oil, sprinkle on good helping of mozzarella, cover with a layer of de-stemmed grape leaves soaked in water. Top with sliced tomatoes, blanched pea pods, ricotta, canned mushrooms (fresh don't seem as good for this dish) black olives, sprinkle of garlic and Italian herbs. We vary the meats each time, sometimes pepperoni--others browned Italian sausage.
A tough question with so many variables. Home-made or not, freshness of ingredients, expertise of the pizzaiolo, how hungry/inebriated/stoned at the time, and most important (to me, anyway) is the quality of the crust.
90% of the pizza I eat, I make myself and I make a superior crust. My benchmark for perfect pizza is, like many others, the first one I ever ate. That would have been around 1954 at the Union Hotel in Whitehouse Station NJ and made by the teenage son of the German proprietor. Strange but true. Wonderful thin crust, slightly charred, a scant painting of simple sauce, and a light hand with just the right amount of high quality mozz. So "delicate", groups of 4 would often split one for an appetizer.
If it were up to me, that's the way my family would eat pizza. However, they prefer something a bit more substantial so I try and accomodate. The most popular toppings are:
Pepperoni - I use Molinari, sliced thin, and cooked on top until it "cups" with a small puddle of "nectar" in each slice.
Mushrooms - sliced fresh and sauteed until they give up most of their moisture and become slightly browned.
Sausage - Sweet with fennel, sliced thin.
Onion - Carmelized. Vidalias when in season.
For the family, I also use a more liberal dose of sauce and cheese.
On occasion, I make a white pizza with Red Bliss potatoes, mozz, parm, and a bit of Rosemary. A big hit with everyone is a white version with mozz, spinach, bacon, garlic, and parm with a nod to Cap's Pizza in Vero Beach FL.
On those rare occasions when I'm eating pizza out, I'm more apt to try some weird (to me) toppings. I even had a Hawaiian one time!
re: grampart
oh my grampart, you had me at, 90% of the pizza I eat, I make myself ...lovely!
re: grampart
Bravo, grampart! Now I'm hungry!
number one favorite bbq chicken pizza. BBQ sauce, chicken pieces, cheese, cilantro ( the chicken is optional, it's just as good without it)
Sausage and wild mushrooms sautéed in butter with fresh sage
pepperoni and pineapple
tomato, basil and cheese
deep dish topped with fresh motz that was marinated in oil and herbs, diced tomato and rolled up prosciutto sliced, salt and pepper
Those are what I usually make
re: rasputina
Now, though going back some many years, I enjoyed several BBQ Chicken pizzas. I cannot remember the purveyor of those pies (had to be early in Denver, or late in NOLA), but they WERE good.
We do a Pulled Pork Pizza, with only cheese (atop and toasted), plus herbs, that we enjoy.
Now, I am a big fan of a crisp, thin crust. I love it, when the lower section of the crust "bubbles up," sort of like a Saltine cracker. I have just never warmed to a thick crust, but many would have it no other way.
Two faves on thin homemade crust:
--light marinara sauce with shaved ham, marinated artichoke hearts, fresh mozzarella
--pesto, fresh asparagus, parmesan, pine nuts, fresh mozzarella, and two minutes before it finishes cooking at 500 degrees, I drop an egg onto the center so it's runny. Amazing!!
I am not a vegetarian but I am a veggie fiend, my husband on the other hand is a meat lover all the way! My favourite pizza is lots of mushrooms, olives, green peppers, hot peppers, sun dried tomatoes (this is everything my husband won't touch with a 10 foot pole!) with extra sauce and thin crust.
Spicy sausage, mushrooms and green peppers. But my all time fave pizza is Mellow Mushroom Bayou Bleu which is Spicy bleu cheese base topped with all natural grilled shrimp and Andouille sausage covered in mozzarella cheese and garnished with chives
Any kind of mushrooms, bufala mozzarella, asparagus, spinach, tomatoes. Not all together necessarily, those are just my favorite. Give me a good cheese and sauce and that is really all I need though.
I wanted to add that if I have to have meat, it would be prosciutto. I don't like artsy pizza with fruit or blue cheese. Simple is my fav.
When I ate pizza at Sorbillo, in Naples, I realized that great pizza needs no toppings but tomato sauce and cheese; I went for the fresh buffalo mozzarella once, but it exuded too much liquid.
Here, I have a friend with a pizza oven. Her combos are unusual and always excellent. One secret is not too heavy a hand with the toppings.
I often bring along my jar of salt-packed anchovies from Sicily. A few fillets draped on the pizza AFTER it is cooked is fabulous. It's a crime to cook anchovies on top of a pizza.
Had a day-after-Christmas Christmas (when one of your kids gets a divorce and lives 600 miles away, it changes things!), and one day for lunch my 10 year old grandson wanted pizza. DELIVERY pizza! Well, I can't stand Papa John's because their sauce is just toooooo sweet for me, so we compromised on Domino's. I think the last time I had Domino's Pizza was about a gazillion or two years ago and it was baaaaaddd... It has changed! So I ordered a bunch of medium pizzas, mostly pepperoni, but for me I ordered one they described as this:
"Whole: No Robust Inspired Tomato Sauce, Double Feta Cheese, Double Shredded Parmesan, Double Spinach, White Sauce"
It was on a "pan" crust. I do NOT want to know the calorie count NOR the fat content, but damn, it was GOOD! Maybe I'll order another next Christmas...??? Hey, once a year couldn't hurt, right? '-)
re: Caroline1
Papa John's is ghastly stuff. Quite possibly the worst pizza I've ever eaten. I have no brief with Domino's. It's acceptable.
re: Perilagu Khan
The first pizza I ever had was waaaaaaaaaaaaaay back in the '50s at an "offshoot" of the primary Italian restaurant, but that only offered their pizza menu. It was called "Pernicano's" in San Diego, the kitchen and the oven were open to the restaurant so you got to watch. The pizzas were guaranteed "hand tossed" because the cooks used to have contests on who could toss their dough highest, PREFERABLY without hitting the 12' ceiling. By 9 or 10 at night, the ceiling was plastered with pizza dough! They offered only two kinds of pizza... cheese or pepperoni over their fabulous sauce. And if you DID NOT want anchovies, which were standard on any pizza, you had to request that they hold off on them.
Today, every once in a while I find an Italian restaurant that does brick oven hand tossed cheese pizza with anchovies, and if it's really good, then it DEMANDS a big pitcher of bock beer! I hate beer -- gives me a nasty headache the minute I stop drinking it, 1 sip or 5 beers, but with cheese and anchovy hand tossed pizza, bock beer is well worth the headache! Yeast and yeast: An incredible flavor affinity!
re: Caroline1
Hmmm. Pernacio's sounds like a great place. If you check eBay regularly, you may be able to find some Pernaciana.
There's a chain Pizza joint called Shakey's--perhaps you've patronized one. They also do hand-tossed pie, and kiddos (or adults) can watch the tossing before the pies are cooked. Shakey's also makes some fried potato rounds called Mojos. They are murder. Absolute murder. Alas, Shakey's seems to be slowly vanishing from the globe.
re: Perilagu Khan
Shakey's is west coast (primarily California), Hawaii, Mexico, and ONE in Alabama! I'd forgotten about them.... "Out of sight, out of mind." But then I'm not a really big pizza fan any more simply because it's difficult to find a pizza sauce I like, and if I make my own, I don't want to dump it on bread dough!
Well, I have been known to occasionally dump it on pita bread and make personal pan pizzas at home... But that requires heating the pita bread the way they do it in souvlaki joints in Greece: deep fry it in olive oil! '-)
re: Caroline1
Shakey's locations are all over Tokyo.
Pepperoni At least a good solid spicy pepperoni stands alone. If held down and tied you cam up some peppers on it
One of the best topping combination I've ever had was thin slices of lemon (skin and all) and ricotta at Arizmendi Bakery in SF over a decade ago.
The other super memorable topping was a basic magherita in Naples - superb mozzarella di buffala.


text: > I am planning a book cover for my lord husband, who is a premier brewer, > of crimson velvet with the arms of the Most Worshipful Company of > Brewers embroidered thereon.... > > Bronwynn O'Loughlin ROFL! I'm planning to do 2 covered log books as prizes for our brewing guild's competition in February. - -Magdalena ============================================================================ Go to http://lists.ansteorra.org/lists.html to perform mailing list tasks.

subset: commoncrawl


text:
Real Estate Coach provides Real Estate Agent with a tremendous advantage over their competition.
An Italian proverb says "One attains fortune through knowledge. One attains knowledge through mentors."
Tony Robbins says "Find someone who has already achieved the level of success you seek...then simply model their steps exactly."
Real Estate Coach is the person that will ask you to do all those things that you don't want to do, don't remember to do or don't know that you should be doing them, but what you need to do, to achive maximum SUCCESSFUL in a Real Estate Business.
Yellow House Publishing recommends Real Estate Coaches based on our research and interviews with the Coaches.
We do not accept payments for getting on our list of the Real Estate Coaches.


text:
Bargain Tuesday: Sequined t-bars from Matalan
Matalan have really gone to town with the sequined shoes this season, so if you like these babies, you're going to love the rest of the Christmas collection over there. Trust me. As for these shoes: well, lots of sequins on top of a traditional t-bar court shoe, plus a bow. I know I probably shouldn't like it, but I can be a bit of a magpie for shiny things, so these have put a smile on my face at least. Another thing to put the smile on my face? They're only £12. (No online shopping just yet at Matalan, though, so I'm afraid you're going to have to find these in-store if you love them,)
Related: More Bargain Tuesday


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To understand all the info above, check out our Site Facts Glossary.
Grades have no direct impact on the overall score.
Flesh Hunters is up for review today, and from looking around the tour, I can't really see any discernible theme here or anything. They offer chicks in anything from solo to hardcore scenes. You can poke around if you want as well, but the content seems about as straightforward as it comes honestly. $35 a month gets you in the door, which is awfully high, and I don't see any network access or anything included, either, unfortunately.
Pretty large site overall!
The size of their collection is the one real thing they have going for them here. There are over 930 videos and over 980 photo galleries, and the numbers pretty much always hover right around there. Considering the content seems pretty generic, it's not as large as some sites, but it's larger than most exclusive-content sites we see at least.
Other Good Stuff:
Doesn't seem to be exclusive.
The content just feels pretty generic overall. They don't really mention anything about exclusivity, and I take that to mean that it's pretty much non-exclusive material all around. You can tell just by looking at it even. The theme is pretty standard as well, with anything from solo posing/masturbation to normal guy/girl hardcore scenes.
Quality isn't great overall.
They do offer HD videos for over 1/3 of their collection, but even with that, I'd call the quality here average at best, and below average at other times. Even their HD isn't the best, and the majority of the collection doesn't even come in at that good of a quality.
Navigation is too plain.
For how large the site is, the navigation is way too simple in my opinion. They have a photos and videos section, with a few different sorting features, but that's about it. I'd really look for a much more robust search setup for a site of this size to help you narrow things down easier and quicker.
Minor Negatives:
There's a lot to see here, but the site is very generic overall (and expensive), so it's a bit up and down.
Flesh Hunters definitely impresses in terms of numbers, as their collection is larger than nine out of 10 paysites we look at here. However, that's pretty much where the fun ends unfortunately. Despite recent dates, they don't seem to ever actually grow. And despite offering some HD videos, I'd call the quality below average as a whole. The content is pretty generic, and there's nothing unique enough here to get too excited about. All in all, if you really think you'll like something here, join and check it out; but I don't think I would stick around too long here with the higher price and lack of actual updates.
About the Content:
Downloadable scenes featuring anything from solo to hardcore action.
Download Managers:
Yes, should work.
Channel Max: 7
Able to pause/resume.
Test Software: Speed Download
Download Speed:
Download Mgr: 1.7MB/sec.
Browser: 1.4MB/sec.
(102MB video, 20Mbps cable internet)
Exclusive Info:
Advertised: No info found.
My Opinion: I wouldn't guess that this is exclusive unfortunately.
File Sizes (HQ):
(average size, HQ)
HD Video:
Yes, some videos (38%).
File Type: WMV and MP4
Bit-Rate: 4000k
Dimensions: 1280x720
Quality: Okay but not perfect.
Live Cams:
No free live cam shows.
Logging In:
User, pw, verification image.
Saved after closing browser.
Videos don't require pw.
Model Appearance:
Large mix of models.
Generally amateur to semi-pro.
Body types from thin to average.
Model Info:
500+ models total.
Ages 18-30.
Other Content:
No notable extras.
Other Details:
Little to no condoms.
Background music in some videos.
A few banner ads.
Pic Details:
Amateur to semi-pro photography.
Little to no airbrushing.
Pic Dimensions (HQ):
Recent = 1600 x 1067
Archives = 800 x 600
Sizes vary a little.
Streaming Player:
Large flash and WMV player.
Can jump ahead immediately.
3-6 second buffer.
Smooth playback.
Good quality.
Two quality levels for WMV.
Updates in Last 7 Days:
Dates are all current, but site does not seem to be growing.
None so far.
Submit : Add Review | Add Comment
View All: User Reviews & Comments (0)
Outside Review dates and scores are submitted to us directly by the approved review site periodically. We have limited control over the scores displayed.


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For related articles and more information, please visit OCA's Genetic Engineering page and our Millions Against Monsanto page.
On Tuesday, attorneys for the largest agrochemical corporation in the world, Monsanto, will present arguments before the Supreme Court asserting the company's rights to the generations of seeds that naturally reproduce from its genetically modified strains. Bowman vs. Monsanto Co. will be decided based on the court's interpretation of a complex web of seed and plant patent law, but the case also reflects something much more basic: Should anyone, or any corporation, control a product of life?
The journey of a 75-year-old Indiana farmer to the highest court in the country began rather uneventfully. Vernon Hugh Bowman purchased an undifferentiated mix of soybean seeds from a grain elevator, planted the seeds and then saved seed from the resulting harvest to replant another crop. Finding that Bowman's crops were largely the progeny of its genetically engineered proprietary soybean seed, Monsanto sued the farmer for patent infringement.
The case is a remarkable reflection on recent fundamental changes in farming. In the 200-plus years since the founding of this country, and for millenniums before that, seeds have been part of the public domain - available for farmers to exchange, save, modify through plant breeding and replant. Through this process, farmers developed a diverse array of plants that could thrive in various geographies, soils, climates and ecosystems. But today this history of seeds is seemingly forgotten in light of a patent system that, since the mid-1980s, has allowed corporations to own products of life.
One of Monsanto's arguments is that when farmers save seed from a crop grown from patented seed and then use that seed for another crop, they are illegally replicating, or "making," Monsanto's proprietary seeds instead of legally "using" the seeds by planting them only one time and purchasing more seeds for each subsequent planting.
This logic is troubling to many who point out that it is the nature of seeds and all living things, whether patented or not, to replicate. Monsanto's claim that it has rights over a self-replicating natural product should raise concern. Seeds, unlike computer chips, for example, are essential to life. If people are denied a computer chip, they don't go hungry. If people are denied seeds, the potential consequences are much more threatening.
Should Monsanto Own Patent Rights on the Elements of Life?
By George Kimbrell and Debbie Barker
Los Angeles Times, February 19, 2013
Straight to the Source


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Our online tools make booking, managing your schedule and paying for lessons easy and hassle-free.
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Buzz is an independent producer, writer, arranger, & keyboardist with over 30 years in the music industry. He appears on more than 150 CDs as performer or producer.(2 received platinum certification)
During the 80's, Buzz toured the world with the legendary Curtis Mayfield as musical director and during that time became staff producer for Ichiban Records. In the 90's, Buzz focused on production & arranging, working with some of music's finest such as Gerald Albright, Kirk Whalum, & Ben E King to name a few.
In 1998, Buzz created AMusic. He has composed music for CNN, Delta Airlines, The Discovery Channel, the Weather Channel as well as for film and TV. His orchestration skills provided him the opportunity to score 2 songs for jazz pianist Bob Thompson and the West VA Symphony Orchestra.
Sept of 06 Buzz released his debut CD Collection on Blue Canoe Records. Music from that release can be found in both film and TV .
Buzz continues writing and producing for various artists as well as composing music for independent film.
The future holds a 2015 release of new music entitled, Muse Cafe along with a book ("Repeat Offender") related to his career as a record producer and touring artist.
*** Lesson Details ***
My approach to teaching is simple. The primary goal is to have fun and enjoy the experience of making and creating music. Whether you are interested in pursuing a career in music or just wanting to add a bit of a creative outlet to your life, let me help.
My specialties include jazz, r&b, and pop piano styles. I do teach a little classical but primarily to beginners only. My curriculum is simple. I try to teach you what it is YOU want to know and that which fit your needs. There are some fundamentals that we all must learn, but typically I can have you playing a song your first lesson. As you progress, you will be able to learn to play songs on your own and interpret simple chord charts with melody.
For those students who already actively play, I can help hone your skills, offer performance, recording and studio tips and techniques.
90 and 120 min lessons are only offered to those students wishing to learn production and do NOT apply to piano lessons.
*** Studio Equipment ***
Your lessons are given in my pre-production studio in my condo. Lessons take place on a digital piano either a Yamaha or a Casio Privia. If you are taking production classes, then see the list of gear below. My space is tidy but not always immaculate. I am a working musician and often have several projects juggling at once. There is room for 2 to 3 in addition to the student. My living room is always available and wi-fi for those who wait on a student is also available. More than ample parking is available at any time.
Buzz uses Cubase 7.5 recording software
Sibelius 7 Notation Software
Roland V-Synth
Korg Triton
Yamaha KX8
M-Audio Pro Keys 88
Casio Privia
full array of VST instrument & effect plug-ins for commercial recording (Waves, Soectrasonics, Kontakt 5, etc)
*** Specialties ***
adult, beginner, child, jazz, r&b, pop, EDM,modern, film scoring, sequencing, notation
As a musician who understands versatility, he is a producer, composer, and arranger holding degrees in music (B.A.) and theology (M. Div.).
To date, Terrell has performed with some of the most prolific musicians and singers including Donnie McClurkin, Israel Houghton, Aaron Lindsey, Darlene Zschech, Carlton Pearson and the Higher Dimensions Choir, Richard Roberts, Darrell Evans, Phil Driscoll, Steve Brock, Kim Burrell, Candi Staton and the list goes on. He has appeared on TBN's Praise The Lord, TV 57's Atlanta Live and a host of other broadcast mediums.
In addition, he has produced and/or arranged several projects, and written and co-written over 200 songs for several nationally distributed releases including Mustard Seed Records "The Wynns" 1994, Atlantic/Azusa Music Group "Azusa Praise" 2000.
Growing up in a family of musicians who understands and appreciates the power of music—His father played the organ, mother and sister sang, and older brother played the drums— afforded him the ability to play and/or sing for numerous churches, choirs, groups, and jazz bands. He has released several independent music projects—"Youth on Fire" (1989-Contemporary Christian), "Sozo" (1999—Piano Instrumental), "Praise to This" (2002-Youth Urban Praise & Worship Pre-Release), "Overcomers By the Blood" (2003-Youth Urban Praise & Worship), "I See Nations" (2004-Praise & Worship Pre-Release), "Keys of Life" (2005-Piano Instrumental), "Let Us Worship: The Live Experience" (2007-Praise & Worship)—and his most recent full length live praise and worship recording "He Is Good: The Live Experience".
Although Terrell has a style of his own, his musical influences include: The Hawkins Family, Leon Patillo, The Winans, Ben Tankard, Keith Thomas, Fred Hammond, Israel and New Breed, Kirk Franklin, The Yellowjackets, George Duke, John Tesh, Bill Evans, and many others.
He currently resides with his wife and children in Lawrenceville, GA. where he is a church planter and founding pastor of Live Free Church, president of T.N.T. Ministries Inc., and founder of Upper Room Productions (a music production company).
Terrell L. T. is a musician who knows diversity and communicates his art by way of his heart.
*** Studio Equipment ***
Upstairs music studio with recording equipment and 2 fully weighted keyboards. Waiting area available for parents who can sit in on lessons as well.
*** Travel Equipment ***
I provide no equipment. I expect my student to provide a piano or weighted keyboard with a sustain pedal.
*** Specialties ***
Over the years I have utilized several books including "Teaching Little Fingers to Play", "Adult All-In-One Course", "The Little Pischna", "Hanon", "The Secrets to Playing Piano By Ear" and "The Contemporary Keyboardist". I specialize in contemporary Christian, Gospel, and Jazz music.
*** Vocal Instruction ***
I teach the importance of vocal performance including "Taking Care of Your Voice", "Breathing", Tone", "Diction", and "Expanding Your Range".
*** Worship Leader Coaching ***
I've led worship for over 20 years and have coached worship leaders for 15 years. I've led choirs of hundreds, orchestra's, bands and oversaw music ministries at churches from 500 to 5000 people.
Kadina W.:
A Singer. A Songwriter. A Teacher. An Inspiration.
Founder of Sangstar Productions and co-owner of The Premier Vocal Coaches & Piano Stars Kids, Kadina Webb understands the concept of hard work all too well. From the tender age of 6, Kadina aspired to be a singer. With the vision of turning the world into her stage, she entered countless talent shows, resulting in numerous rewards including 2nd place at the Miami-Dade County Parks and Recreation Youth Talent Show. With every second, her love of music grew transforming from a mere dream to a life mission. At the age of 11 she tested the waters of her musical talents and penned her first song leading her into new horizons of creativity.
As the musician and artist within her matured the numbers of doors that would open increased. Throughout her Teenage years Kadina was able to contribute her strong sultry vocals to the High School All Women Choir, Disney World International Choir in Orlando, FL, performing at private parties and events, as well as the All-State Choir and Solo Competitions in Florida. With all of this experience under her belt, it was time to test the waters of new opportunities. Although she had accomplished so much, she came to realize that College would not be an easy obstacle to overcome. As she traveled through the land of knowledge she tapped into new musical talents by learning the guitar, violin, upright bass, saxophone, and the marimba. While acquiring new skills and talents, she became focused on enhancing her existing gifts including piano and voice. Her determination and dedication became prevalent throughout the musical department at her university as she gradually acquired the title as the most prolific vocalist in the department. Continuing in the theme of excellence, Kadina went on to compose sheet music, study vocal pedagogy; perform with numerous jazz ensembles R&B/Soul band, Perform in operas, solos with orchestras and musical stage plays and co-hosting on local radio station. Having a reputation for being influential in music she gained the opportunity to vocal train, manage, write and produce for local artist around the city.
With all of these milestones accumulated on her journey, Kadina knew that it was the perfect time to share her knowledge and experiences with others. Living by the theme, "We are blessed to bless others," Kadina began blessing aspiring stars and musicians with her talents through her first lesson as an instructor in 2002. With over 10 years of experience in training and coaching singers, musicians and songwriters, Kadina Webb is utilizing all of her knowledge, skills and experience to assist singers and musicians in reaching their musical goals. With every lesson, every student, every triumph, and every milestone Kadina is changing the world by selflessly sharing her gifts with others. Driven by her motto, "Your goals are my goals", Kadina is sure to be the key factor in the fruition of aspiring stars' dreams. As she walks further on her road of purpose, it is evident that wherever it leads, it will be an inspiration for all.
*** Lesson Details ***
Expect a great experience! When learning to sing you want to make sure the experience was worth while. Singing is fun, relaxing, and can bring out a different confidence within. I aspire to teach you in a manner that caters to each student. In order to progress, you must practice your craft, so yes expect homework. When you return for your next lesson, the time you spent practicing on your own time will reveal itself.
*** Studio Equipment ***
Studio Office: keyboard, keyboard stand, music stand, and laptop video recorder and seating for parents. Recording equipment.
*** Travel Equipment ***
keyboard, keyboard stand, music stand, and tape recorder.
*** Specialties ***
classical voice, jazz voice, musical theatre voice, r&b/pop voice and vocal recording.Beginners Piano.
Scott S.
I started playing guitar while in high school. Then, I furthered my studies in guitar at the Atlanta Institute of Music (2 Years) and Georgia Perimeter College (2 Years) where I studied Music Theory and Jazz. It was during these few years when I played in several rock, Bluegrass and Jazz improvisational bands, that played out regularly in Metro-Atlanta. I have also run several "Open Mic Nights" in several restaurants and bars. I have studied with Trey Wright at Kennesaw State University and recently graduated with a B.A. in Jazz Guitar (Summer 2011), with a concentration in Jazz Performance. While at Kennesaw State, I spent 3 years performing in the KSU Jazz Ensemble, Jazz Guitar Ensemble, and Jazz Combo Bands.
I have been teaching guitar and music since 1999. I have had extensive experience teaching Guitar, Bass, and Mandolin.
I am currently working with my own Jazz Quartet (Fuze) and I am currently performing every Sunday with my brother in the house jazz band at Einstine's Atlanta. I really enjoy the group musical experience. Additionally, I am working on my own solo album.
I believe in a strict observance of "musical etiquette" that requires each player to critically listen to others, as well as listening to themselves.
My influences include: Jimi Hendrix, George Benson, Trey Anastasio and Phish, Led Zeppelin, Jon Scofield, Grateful Dead, Sting, Pat Matheny, Pat Martino, Horace Silver, Sam Bush, Yonder Mountain String Band, and Miles Davis.
Favorite musical quotes:�
�"The music exists in the universe, and if you're lucky enough, or strong enough, to get your ego out of the way, the music comes through you." - Trey Anastasio�
"You do not merely want to be considered just the best of the best. You want to be considered the only ones who do what you do."
-Jerry Garcia
"Don't play what's there, play what's not there." - Miles Davis
*** Lesson Details ***
I am a fairly laid back teacher who is extremely excited and passionate about music. While teaching a lesson, I tailor lesson plans for the individual student as well as combining the basic techniques necessary for playing. I use a very efficient self designed practice routine that focuses on the quality of practice and not the quantity. Consistent practice in small increments is the quickest path to mastery.
A beginning student can expect to learn within the first 3 months of lessons: their first one or two songs (of my choosing and student's), basic workings of the guitar, how to tune their instrument, universal strumming patterns and techniques, reading tablature, concepts in playing with other musicians, Basic Music Theory and the most common chords.
Beginner song examples: "Good Riddance Time of Your Life"- Greenday, "Wish You Were Here"- Pink Floyd, "You Belong With Me"- Taylor Swift, "Knocking on Heavens Door"- Bob Dylan
An intermediate student can expect to learn within the first 3 months: one or two more advanced songs, several guitar solos, movable Barre Chords, 5 positions of the Pentatonic and Major Scales, Arpeggios for the most common chords, improvisation concepts, Chord Harmony and Lead Sheet reading, and Power Chords.
Intermediate song examples: "Over the Hills and Far Away"- Led Zeppelin, "Johnny Be Good"- Chuck Berry, "The Ocean"- Led Zeppelin, "Red House"- Jimi Hendrix, "Freddie the Freeloader"- Miles Davis, "Hotel California"- The Eagles
*** Studio Equipment ***
Full basement: studio recording area, Jam Room, seating for parents
*** Travel Equipment ***
I provide the learning material. I expect the student to provide (2) 3 ring binders with sheet protectors.
*** Specialties ***
I specialize in a specific practicing style/routine that accelerates the learning process. I am well versed in all styles of music, but I Really get excited about teaching Jazz, Blues, and improvisational concepts
Recently I relocated to Atlanta to settle down, start a family and teach music from home. Originally from the UK, I traveled and studied music in Brisbane, Australia, where I gained a Diploma in Contemporary Music in 2000. Since then I have toured internationally with signed acts, recorded albums, guested with numerous bands and composed music scores for two feature films and various shorts along with directing my own music video and having my music featured in various movies and TV shows. I also have booked acts across the US and organized music festivals in Los Angeles.
I have vast skills from performance to management, booking, PR and placements in film and television. Whether you are looking to just begin learning an instrument for fun or would like to take your skills further and move towards becoming a professional musician, I have the skills and expertise to help you along every step of the way. I tailor each lesson to meet the needs of the student, teaching them exactly what they would like to learn and having lots of fun doing it!
*** Lesson Details ***
For the first lesson we will discuss what you are hoping to achieve, what kind of structure you would like for your lessons (theory, performance etc) and I will assess your skill level. Then I will tailor exercises, lessons and study to suit your needs.
*** Studio Equipment ***
Fender Rhodes Piano
Doric Vintage Organ
Microphones and Stands
Pro Tools
Fender Amp
Jaguar Bass
1968 Hagstrom Bass
Gibson Les Paul Guitar
1950s Burns Bass
Fender Acoustic
Small Boss Keyboard
Flutes, Harmonicas, Percussion
Ipod, cd player
Various effects pedals for voice and guitar etc
*** Travel Equipment ***
Can bring guitars, mics, stands, practice amp and small keyboard
*** Specialties ***
Specializing in rock, pop and soundtrack music, I can also teach performance and acting stage skills and voice projection.
I am a public school music teacher by day (11 years experience), a private music teacher by afternoon (16 yrs), and a gigging musician and DJ by night (16 yrs). I manage a highly successful cover band called The Retreat that performs all over the southeast. I have lead and arranged the worship music at a local church on Sundays and also have numerous original songs that have been recorded and published.
With all of this experience teaching, I am GREAT with kids and always PROFESSIONAL in my conduct.
I have 3 degrees in Music Education:
- Bachelors, Indiana University of PA
- Masters, Auburn University
- Educational Specialist, Auburn University
I teach lessons on:
- Guitar
- Piano
- Saxophone
- Bass Guitar
- Drums
- Flute
- Recording and Music Production
- Songwriting
*** Lesson Details ***
The goal of music lessons is not to just learn the notes and mechanics of an instrument, but to become a well-rounded MUSICIAN. With my lessons, we don't just go through a book page-by-page, rather, lessons are shaped around the musical tastes and interests of the student. Musical theory concepts are applied in actual songwriting and current popular songs. I accompany the students on various instruments, imitating a real performance situation. I teach all ages; beginners to advanced musicians.
Unlike a crowded music store with a cramped little room for lessons, my lessons are taught in a large, open, and well-lit home studio. There is an open waiting area where parents can listen as well. Parking is convenient on a cul-de-sac with a clear view into the teaching studio.
*** Studio Equipment ***
Nord Stage 2 88 piano,
Yamaha Custom saxophone with Meyer and Selmer mouthpieces,
Dr. Z RxJr amplifier with 2x12 cabinet,
Don Grosh Custom electric guitar,
Lowden O25 acoustic guitar,
Ibanez bass guitar,
Hartke bass amp,
Roland keyboard amp,
Sonor 3001 drumset,
Sabian cymbals,
DW hardware,
Pork Pie snare drum,
Avid Protocols Mbox,
Rode vocal mic and overhead mics,
Yamaha metronome,
Apple Macbook Pro computer,
*** Specialties ***
Recording and production - Protools, Garageband
"Steven is very professional and extremely helpful. He always has a smile on and is serious about helping you phrase the music. I would highly recommend him to anyone."
"It's been really exciting so far! Jordan has been so helpful, so knowledgeable. I could not have found a better instructor and I'm getting better and better every day."
"My daughter's wedding was weeks away and I had never been able to dance a step. With Jenny's help, I came further than ever before in such short time in any subject."


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Khandwa (MP), May 13: Declaring Centre's intention to convert all
rail tracks in the country into broad gauge, Railway Minister Lalu
Prasad today said an action plan would soon be prepared for speedy
implementation of the conversion work.
"Gauge conversion of rail lines throughout the country would be
taken on a priority basis. An action plan would soon be worked out
to implement it", Prasad told reporters during a brief halt at the
Railway Station here while proceeding to Shirdi along with family
members by a special train.
The Railway Minister also promised early completion of conversion of
Neemuch-Indore-Khandwa-Purna section into Broad Gauge as part of the
project to covert Ajmer-Purna metre gauge line into broad gauge
Asked whether the conversion work would be completed during his
tenure, the RJD leader smiled and said that his tenure would
continue in future.
Prasad also assured to examine demands for stoppage of several
trains at Khandwa junction
The minister is a well known loony, to the point in Parliament of blaming one of the Hindu Gods for late running trains rather than his Ministry. It is fairly obvious that this was just a 'bite' to appease the local electorate and has little real meaning.
The minister is a corrupt former leader of Uttar Pradhesh who was caught out in a fodder scam and placed under house arrest. He put is wife in charge of the State Government.
And of course, the charges and legal action was deferred when he was elected to what we would call federal government, the Lok Sabha, where he became Minister for Railways, and immediately made some procurement decisions which would benefit certain industries he has well known fiducary interests in.
Indian Railways will continue to be in the news, spectacularly, until a nation-wide program is undertaken to replace all the bridges the British built during their days of the Vice-Roy.
You will continue to see pictures of trains careening of bridges into the drink below until this is done.
And wait to see what India will do with AWS.
When they say "all" do they mean absolutely all, almost all or mostly. Even if a few narrow gauge lines remain because they are not worth the effort regauging them, this would make the Unigauge project a tremendous success.
Is the Unigauge project halfway done or what?
Are they also going to re-guage the rolling stock or will new stock be purchased?
When they say "all" do they mean absolutely all, almost all or mostly. Even if a few narrow gauge lines remain because they are not worth the effort regauging them, this would make the Unigauge project a tremendous success.
Is the Unigauge project halfway done or what?
Look at the original news report. The Minister was on holiday travelling with his family. The train stops briefly at Khandwa. Khandwa still has a metre gauge main line running through it. The Minister promises that gauge conversion is on its way and picks up a couple of thousand votes in the process.
There may be a plan, there may be not. There may be a plan to have a plan...who knows. As I said before this guy is a fruitcake, albeit a very shrewd one and this report is just spin doctoring.
Are they also going to re-guage the rolling stock or will new stock be purchased?
AFAIK, they are offering quite a bit of Metre Gauge equipment to other MG railways, so that the money can be spent on new BG stuff. While MG can be converted to BG, there are problems or limitations. For example MG carriages are wide enough for 4 across seating while BG is wide enough for 5 across seating, so you waste some line capacity if you reuse MG stuff on BG lines Also, MG stock on BG platforms starts to have an excessively wide platform gap. There are of course a lot a MG railways in Asia, Africa and South America that might benefit from IR MG cascades.
BTW, Minister Yahdev didn't start the Unigauge project, IIRC, the previous BJP Govt started it.
New Delhi, May 19: The railways' gauge conversion plans have gone off
the tracks.
The comptroller and auditor general of India (CAG) today made the
startling revelation that 107 out of 133 gauge conversion and new
line projects taken up by the railways in recent years are not
financially viable. The total outlay earmarked for these projects is
Rs 54,716 crore.
The report states that although Indian Railways have well laid out
financial norms for taking up new projects, these have not been
Sources said most of these projects have been sanctioned by various
railway ministers on political considerations and the practice has
been continuing.
The CAG report also highlights that 54 of the 116 works cleared, out
of turn, to enhance the safety of the railways had not commenced even
after one to five years of being sanctioned. These works were
sanctioned through supplementary demands for grants for new schemes
that were urgently required.
According to the works programme for 2005-06, as many as 62 gauge
conversion and 87 new line projects were in progress.
The CAG audit of these projects has shown that at the present rate of
funding, the railways require another 15 years to complete the
pending gauge conversion projects and 38 years to complete the
pending new line projects.
The report stated the projects were sanctioned without adequate
justification and decisions were taken during their implementation
without keeping in mind the original objectives.
Consequently, the core objectives underlying the projects were not
Uncertainties in project funding and inadequate project planning had
an adverse impact on the efficiency of project implementation.
Delays in the preparation of detailed estimates, lack of co-
ordination with state governments for acquisition of land,
insufficient delineation of the scope of the projects have all
contributed to time and cost overruns.
CAG has recommended the railways should ensure the systems and norms established for the selection of technically and financially viable
projects are kept in view in the future before fresh projects are
taken up.
According to the report, railways should work out a clear plan to
complete all the pending projects within a reasonable time frame.
Monday, Dec 10 2007
Railways Minster Lalu Prasad Yadav announced that all meter gauge in
the country would be converted into broad gauge by 2010.
''This would help in increasing the number of trains,'' said Mr
Yadav, while addressing a function before waving green flag to
Jabalpur-New Delhi bi-weekly train.
Mr Yadav named the train 'Shreedham Express'. 'Shreedham' is a
station in Jabalpur division where Dwarka Peeth Shankaracharya
Swaroopanand Saraswati's ashram is located.
He said an action plan has been chalked out to lay special tracks for
plying goods train between New Delhi to Mumbai and Mumbai to Chennai
in the first phase. Later, efforts would be made to connect Kolkata
to other three metros.
On completion of the project, passenger trains can ply at a faster
pace. Besides, it would help in reducing number of trains halted at a
However, he did not mention how long it would take to complete the
Union Minister Suresh Pachouri described Mr Yadav as the most
successful Railways Minister of the country so far. His efforts
brought a turnaround in loss-making Railways, which started churning
huge profits.
He said state governments would have to extend support to Railways in
removing encroachment from its land so that the process of laying
tracks could be speeded up.
Gauge conversion of Manamadurai-Virudhunagar section to begin soon
MADURAI: An alternative rail route to Chennai from southern
destinations will be ready by October next year.
While broad-gauge lines between Karaikudi and Manamadurai are
expected to be laid by March, gauge conversion of the Manamadurai-
Virudhunagar section will begin soon. These sections will also
provide a shorter route to Chennai from Rameswaram and ease
congestion between Madurai and Virudhunagar.
On the core route, the doubling of the Madurai-Dindigul broad-gauge
line will be in by July. "These developments will facilitate
operation of more trains. The utilisation of the Madurai-Virudhunagar
section has crossed 140 per cent. Most of the ongoing gauge
conversion work in the division will be completed in a few months,"
Divisional Railway Manager Hemant Kumar told The Hindu.
Services soon
With the Commissioner of Railway Safety giving nod for traffic on the
newly laid Tenkasi-Shencottah section, services will begin in a
couple of weeks. The division has proposed gauge conversion beyond
Shencottah on the existing metre-gauge alignment, and the five
tunnels en route will be enlarged to accommodate the broad-gauge
rolling stock.
Mr. Hemant Kumar said the division, which covers 11 districts in
Tamil Nadu and one in Kerala, recorded a 22 per cent growth in
passenger earnings. Earnings in 2007 stood at Rs. 193.6 crore against
Rs.158.8 crore in 2006.
"Despite closure of 300 km of route for gauge conversion, we were
able to achieve this growth, which is higher than the zonal average.
Low-cost airlines have not had any impact on the upper-class traffic,
he said.
As part of the modernisation programme, two plasma screen monitors
have been erected at the main entrance of the Madurai station. They
are linked to the control room to enable passengers to monitor the
movement of trains, he said.
Mysore-Chamarajanagar line to be ready by March
Mysore-Nanjangud line was laid in 1891
Solapur-Bagalkot line to be thrown open in April
BANGALORE: Trains will start chugging again on
Mysore-Chamarajanagar and Bagalkot-Gadag routes in a
few months as the South Western Railway will complete
the gauge conversion work on the two sections by March
and April.
South Western Railway general manager Praveen Kumar
told The Hindu that the work on converting the tracks
from metre gauge to broad-gauge between
Mysore-Nanjanagud on Chamarajanagar section and
Solapur-Bagalkot on Gadag section was already
completed. Train services would resume in March and
April respectively, he added.
The gauge conversion work between Mysore and
Chamarajanagar (61 km) was sanctioned in 2001 with the
cost estimated at Rs. 85.36 crore. While the
Comptroller and Auditor General had termed the project
economically unviable, he had criticised the Railways
for the enormous delay in completion of the work.
The metre gauge track was laid in 1891 between Mysore
and Nanjangud and later was extended to
Chamarajanagar. Railways used to operate eight pairs
of trains on this section primarily catering to the
passenger traffic.
The metre gauge line between Bagalkot and Gadag, part
of the 300-km Solapur-Gadag section, was closed for
train traffic on September 24, 2007 to undertake gauge
conversion work.
The project, which is two decades old, is being taken
up under equal cost sharing basis between the Railways
and the State Government. Once operational, the line
would emerge as a vital link between southern and
northern States.
Mr. Praveen Kumar said the South Western Railway would
focus on doubling of tracks during the next fiscal.
Three important bottlenecks, where heavy traffic was
witnessed, would be taken up for doubling. The zone
had the capacity to lay 300 to 350 km of broad-gauge
line every year.
The bottlenecks were Arsikere-Birur (50 km),
Hubli-Hebasur and Dharwad-Kambarganvi. Being major
junctions, Arsikere and Birur sections had trains from
Mysore and Bangalore routes. These sections were
witnessing heavy movement of goods trains thanks to
transportation of iron ore.
Only broad-gauge
After the Bagalkot-Gadag metre gauge line was closed,
the South Western Railway has joined the unique club
of railway zones that had only broad-gauge lines.
Only very railway zones have metre gauge and
narrow-gauge tracks. Even after coming to have unigauge
on its entire route network, the share of South
Western Railway in the national track network is
abysmally low.
While the total track network of the Indian Railways
was nearly 1.08 lakh km, South Western Railway has
just 3,286 km. Of the 62,000 km broad-gauge route
network of the Indian Railways, South Western Railway
has only 3,112 km.
A supplement in the December 2007 issue of Rail Gazette International has a very good map of the Unigauge process.
New Delhi
Thursday, Jan 17 2008
The government today approved a railway gauge conversion project
linking Ratlam, Mhow, Khandwa and Akola at an estimated expenditure
of Rs 1421.25 crore.
The 472.64-km project, scheduled to be completed in five years, will
provide broad gauge connectivity for carrying foodgrains, oil cakes
and cement from Neemuch and Chittorgarh area and various products
from the Pithampur Special Economic Zone near Mhow to the southern
Briefing reporters on the deliberations at a meeting of the Cabinet
Committee on Economic Affairs, Parliamentary Affairs Minister P R
Dasmunsi said the project would also facilitate movement of military
personnel and equipment to and from Mhow Cantonment. Mr Dasmunsi said there existed a meter gauge north-south link between Jaipur and
Secunderabad, having a length of 1469 km, which connected major
townships like Jaipur, Ajmer and Chittorgarh in Rajasthan, Ratlam,
Indore, Mhow and Khandwa in Madhya Pradesh, Akola, Purna and Mudkhed in Maharashtra and Manoharbad and Secunderabad in Andhra Pradesh.
Out of 1469 kms on this route, 805 kms from Jaipur to Ratlam and
Secunderabad to Purna have already been converted to broad gauge.
Work on the Akola-Purna section, covering 210 km, is targeted for
completion by March this year. In effect, the section from Ratlam to
Akola, covering 454 kms, has been approved for gauge conversion.
The minister said Ratlam-Akola broad gauge conversion would restore a
shorter and alternative route connecting Secunderabad and Chennai with
Jaipur, Ratlam, Indore, Khandwa, Akola and other towns in north-west
SR : New broad gauge section to be inaugurated on Feb 7
Tuesday, Feb 5 2008 IST
Minister of State for Railways R Velu will inaugurate the newly converted broad gauge section between Tenkasi and Sengottai on February 7..
The Minister will also flag off train services between these stations.
The inaugural special passenger train would leave Sengottai at 1145 hrs and reach Tenkasi at 1200 hrs. The train would leave Tenkasi at 1215 hrs and reach Madurai at 1550 hrs. With the opening of the section, various trains, extended to/starting from Sengottai (regular service), included Madurai-Tenkasi passenger special, Tenkasi-Madurai Passenger, Madurai-Tenkasi passenger, Chennai Egmore-Tenkasi Pothigai Express, Tenkasi-Chennai Egmore Pothigai Express, Tenkasi-Madurai Passenger, Madurai-Tenkasi Passenger and Tenkasi-Madurai Passenger special, the release added.
Distance between Hyderabad and Chennai to be reduced
by 200 km
Gauge conversion between Pakala-Madanapalle,
Dharmavaram-Madanapalle line is 141 km long
Total estimated cost of the conversion work is around
Rs. 275 crore
ANANTAPUR: The metre-gauge trains running between
Dharmavaram and Madanapalle would be stopped from
March 10 to take up the gauge conversion work,
according to Divisional Railway Manager, Guntakal, A.
Manohar. The work is expected to be completed by April
Two trains each were running every day on both
directions now on the metre gauge line, he stated at
Kadiri. The Dharmavaram-Madanapalle line is part of
Guntakal-Pakala line of 225 km distance. The gauge
conversion was already completed between Pakala and
Madanapalle and the Dharmavaram-Madanapalle line was
about 141 kms. long.
Though there is metre gauge line between Dharmavaram
and Anantapur now the broad gauge trains could be run
on the existing main line. Besides, the
Guntakal-Kalluru metre gauge line is yet to be taken
up for conversion. However, alternative line is
available between the two stations via Gooty.
Similarly, Kalluru-Anantapur is also connected by main
line though metre gauge section too is existing.
Once completed, it is expected that the
Guntakal-Pakala broad gauge line will reduce the
existing distance between Hyderabad-Chennai by about
200 km and that of Hyderabad-Tirupati considerably.
Meanwhile, district president of BJP M.S.
Parthasarathi submitted a memorandum to the DRM
requesting him to run the trains till the completion
of 'Brahmostavams'. The DRM stated that he had no
objection if the engineers and the contractors
accepted the request. Senior officials of the division
were also accompanying the DRM.
The gauge conversion of the line was surveyed during
the NDA regime and was sanctioned by the UPA
government. It was estimated that about Rs. 275 crore
was required for the conversion work. The Centre had
released Rs. 5 crore in 2005-06, Rs. 18 crore in
2006-07, Rs. 85 crore in 2007-08 and another Rs. 55
crore in 2007-08 supplementary budget and Rs. 87 crore
in 2008-09 budget.
Kadiri railway station would be developed into a model
as historical and tourist places were around.
So many aussies interested in Indian Railways.
By the way the minister in question although a nut case and scamster has by far been the best manager of Indian railways. He is the first person to to turn around Indian railways to a record profit of INR 10,000 Crore (AUD
2.67 Billion).
Have you guys heard about giving the city keys to the thief. The result is that all holes will be plugged soon. This exactly is what has happened. so much so that one of the Management schools in my country has gone and interviewed him to find out how he did this miracle in one year.
And of course, Indian railways has about 62000 Route Kilometers of tracks managed by 1.5 million people (largest employer in the world) and is the life line of India. It provides one of the best facilities in the world for its employees. My father retired as officer (Asst. Signal and Telecom Engineer). He gets good pension and he and my mother get absolutely free Medical cover (includes medicine and doctor fees and only excludes hospital room rent. Which you cannot excpect in Australia as far as my knowledge goes. I live currently in Australia.). His open heart surgery was done at a pittance of total cost of AUD 1000 way back. He is having a hale and healthy life.
All his employed life (39 years in Indian Railways), he was housed in subsidized Indian railways housing (they are good), in which I was born and brought up along with my two brothers.
I am writing all this to give you an Idea about Indian Railways.
Remember guys, we were ruled by the Middle eastern moslems and the Britishers both for approx. 300 years each and got our independence in 1947. When the British left we did not have any money in our coffers.
Over the years we have reduced poverty rate to 25% (of 1 Billon people).
We have developed our own super computer (when USA refused to give one). We are one of the few handful of countries that launch satellites on our own rockets and mostly use it to benefit the population in terms of telecommunication/cartography/education.
Of course I do not need to talk about software engineering prowess of India.
And yes we did it all getting very little aid and mostly facing technology embargo from the big brother countries.
Today the same countries want to do trade with us, big time, knowing the amount of money that can be made is huge.
We yet forget/forgive their past behavior and welcome them.
Give us about 20 to 25 years with out war and I am sure we will grow to be a Nation of Par excellence not just in railways but in all spheres and proudly by our own selves, mostly.
Hmmm.... Did I talk about cricket yet.......
On 122-km Villupuram-Thanjavur section
CHENNAI: Gauge conversion on the Villupuram-Mayiladuthurai (122 km)
section will be completed before the year-end.
This section is part of the Villupuram-Thanjavur conversion project.
The stretch between Thanjavur and Mayiladuthurai has been completed
and opened for passenger traffic.
Once conversion between Mayiladuthurai and Villupuram is over, trains
can be operated from Chennai Egmore to the south via the main line
i.e Villupuram, Kumbakonam and Thanjavur, which has remained
suspended for more than three years.
It will provide an alternative route to Tiruchi from Chennai Egmore.
The project is being executed by the Rail Vikas Nigam Ltd (RVNL), a
corporation formed by the Railway Ministry for speedy execution of
railway projects.
Pradeep Gour, project manager, RVNL, told The Hindu that except the
stretch from Cuddalore to Sirkazhi (56 km) conversion of the remaining
two sections "Villupuram-Cuddalore (46 km) and Sirkazhi-
Mayiladuthuri (20 km)" is almost complete. While trial runs are on
between Sirkazhi and Mayiladuthurai since March 31, the section from
Villupuram to Cuddalore will be completed by July this year.
RVNL wants to complete the remaining portion, between Cuddalore and
Sirkazhi, before the onset of northeast monsoon.
Work on bridges
He said there were 32 major bridges and 290 minor bridges on the 122-
km stretch. Of these, construction of 210 bridges was almost over. Of
the remaining 80 bridges, the sub-structure work (erecting pillars)
had been completed and super structure work (placing pre-fabricated
girders on pillars) was on. In the case of major bridges, the sub-
structure had been completed in a majority of the structures.
Bridge work across the Coleroon was going on. Earlier, RVNL planned
to put up pile foundation. But it was not feasible as there were
boulders beneath the soil in some places. In those areas, the
corporation switched to well foundation.
The project manager said they wanted to complete the entire bridge
works before the release of water from the Mettur reservoir for delta
irrigation when all channels would have heavy flow.
Another problem, according to him, was the non-availability of steel
and cement and the increase in their prices.
How much of the three narrow gauge were they when the Unigauge Project started (1000mm, 762mm and 610mm) and how much is there left now?
Its posted somewhere in this forum - try the search facility.
Guwahati, May 24
Insurgency-related violence in North Cachar Hill
district has led to abrupt halt of works on the Rs
1,676 crore-gauge conversion project in the
Lumding-Silchar section of the North-east Frontier
Railway (NFR) passing through North Cachar Hill
district of Assam.
The project work is unlikely to resume soon as all 16
construction companies contracted by the Railways have
decided not to re-start work unless the Assam
government provided adequate security to their men
engaged in the violence-hit district.
The NFR Construction Contractors' Association has told
the Railway authority that contractors, who have
suffered huge losses because of frequent disruption of
works due to insurgency-violence in the region, are in
no mood to resume work unless a conducive atmosphere
was restored in the area and adequate security was
The project work came to an abrupt halt in the wake of
killing of eight workers by the Black Widow or Dima
Halam Daogah (Jewel Garlosa) militants on May 10 last.
The contractors' association's general secretary
Shankar Das informed that all 16 construction
companies at a meeting with the NFR general manger
(construction) on Friday asked for 'adequate security
to their men and machine.' There were about 5,000
labourers working in the project braving constant
threat from ultras.
The Railway has been requested not to insist on
resumption of works till the state government provided
proper security for workers in the project that was
already running much behind schedule.
The gauge conversion project that was started way back
in 1997 and was expected to be completed by the year
2005. However, works in the project have remained
disrupted at regular intervals because of insurgents'
attacks. The project period was later extended till
"We have already accumulated losses to the tune of
over Rs 60 crore because of disruptions in work and
have asked the Railway to compensate for it," the
contractors' association's official said.
He said all panic-stricken construction workers had
fled work sites in the violence-hit hill district
leaving behind all machinery and construction
materials in an unguarded state and it would take not
less than two months to organise the labour force to
resume work even if adequate security cover was
provided by the government today.
The gauge conversion project included 86 major
bridges, 337 minor bridges and 17 tunnels with a total
length of 10,328 meters. Out of these only 18 major
bridges, 292 minor bridges and 3,200 meters of tunnels
have been completed till date.
Meanwhile, all train services continue to remain
suspended in the Lumding-Silchar section as the NFR is
waiting for the government to provide bullet-proof
glasses to be installed around train engines for
protection of drivers against attacks by insurgents.
Sunday, Jun 29 2008
Railway Minister Lalu Prasad today announced free railway passes to
all girl students up to graduation.
The minister announced this while laying the foundation stone for
gauge conversion of 62 km Bharuch-Dahej and 62.89 km Ankleshwar-
Rajpipla sections at Samni, about 20 km from here.
The two gauge conversion projects are estimated to cost Rs 230 crore
and Rs 197 crore, respectively.
The Railway Ministry, he said, was formulating an ambitious plan to
help link major rivers in the country by laying pipelines on either
side of its 64,000-km long tracks spread across the country.
''The idea behind linking the rivers is to provide water for
irrigation and drinking water to people living in water-starved
areas. Railways have enough land on either side of the tracks, which
can be used to resolve the water crisis in the country,'' he said.
Mr Prasad said the railway's turnaround during the last four years
had received worldwide attention for having created a surplus fund of
Rs 69,000 crore without any hike in fares. ''I will take this surplus
fund to the Rs 1,00,000-crore mark before the end of the UPA
government's term next year,'' he asserted.
Describing Railways as the lifeline of India, he said his Ministry
had decided to do away with all the narrow and meter gauge tracks by
undertaking conversion projects in a phased manner.
The Minister denied allegations that Gujarat was being discriminated
with regard to sanction of railway projects. During the last four
years of the UPA rule at the Centre, projects worth Rs 14,448 crore
had been completed in Gujarat and 38 new projects worth Rs 6,600
crore were under construction, he claimed.
The Bharuch-Dahej gauge conversion would connect the upcoming Dahej
port on south Gujarat coast to the Indian railway network under the
National Rail Vikash Yojana (NRVJ), while Ankleshwar-Rajpipla gauge
conversion project, when completed, would act as a catalyst to boost
the socio-economic growth of this tribal region, he said.
The construction of Dahej-Bharuch broad gauge expected to begin soon
Vadodara, September 22, 2008: The construction of Dahej-Bharuch broad gauge by the Indian Railways is expected to begin next fortnight. The conversion, from the narrow gauge railway line, is being done on
Private-Public Participation model with the help of Special Purpose Vehicles dedicated to cater to railway freight traffic from the proposed Dahej Special Economic Zone (SEZ).
The major private shareholder in this project is RVNL with Rs 25 crore in investment which forms about 29.5 per cent of the total investments. Other private players include Dahej SEZ, Adani Energy, Gujarat Narmada Valley Fertilisers Corporation Limited (GNVL), Birlas, Jindal and Hindalco industries.
News for you guys,
Guntakal-Kalluru MG has been converted to BG. It is awaiting operatiionalisation. Expected to be comminssioned by May this year.
Here's a nifty map from wikipedia:
(Remember to press the button in the lower right hand corner to zoom in).
TIRUCHI: Southern Railway will take up gauge conversion work in
Mayiladuturai-Karaikudi metre gauge section soon.
This will be the last major metre gauge section in Tiruchi Railway
Division to be converted into broad gauge.
The project, covering a distance of 187 km, will be implemented in
phases with authorities planning to take up the work from
Mayiladuturai to Tiruvarur Junctions first.
The work between Tiruvarur and Karaikudi will be taken up in the
second phase.
The 38-km gauge conversion work from Mayiladuturai to Tiruvarur is
expected to start in April, officials told The Hindu.
The authorities are contemplating suspension of metre gauge train
services between Mayiladuturai and Tiruvarur from April to enable the
The MG train services, which are being operated from Mayiladuturai to
Karaikudi via Tiruvarur and Tiruthuraipoondi and back would be
operated from Tiruvarur to Karaikudi and back from April.
Temporary maintenance works including laying of pit line and stabling
line have already commenced at Tiruvarur Junction prior to operation
of metre gauge train services from Tiruvarur to Karaikudi.
The metre gauge stock would be moved to Tiruvarur for operation of
train services to Karaikudi.
The officials said tenders had already been floated for the earth
work, construction of major and minor bridges, foot-over bridges,
station buildings, platforms and platform shelter as part of the
The entire project would be executed at a cost of Rs. 711 crore.
The Railway Board had sanctioned Rs. 136.77 crore for conversion work
between Mayiladuturai and Tiruvarur, say officials adding that the
stretch had 18 major bridges and 192 minor bridges.
The Mayiladuturai–Karaikudi project was included in the Railway
Budget 2007-08.
The Railway Board had also sanctioned the conversion of branch line
from Tiruthuraipoondi to Agastiampalli to broad gauge standard.
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You've seen their engagement photos, wedding photos… not to mention endless photos of your friends' children.
And we bet, for many of you, you've politely clicked 'like' before swiftly unsubscribing from their posts.
But now there's another thing that might be coming into your Facebook feed… childbirth videos. Yes, with enough screams and blood to make you think you're watching Saw VI, it seems these are the latest way to overshare.
According to the Los Angeles Times, 'Perhaps in an increasingly isolated world, filming births is a way to stay connected during one of life's most intimate moments.'
And that's the crux of it… childbirth is an INTIMATE moment. So who wants to share that with their 1,000 Facebook friends, or post on YouTube for anyone to watch?
As someone who is about six weeks away from giving birth, I can assure you this is the last thing I'd want my friends to see. Sure, I'm happy posting some pictures (especially of my cats. Yes, I'm THAT sort of person), I draw the line at sharing anything else. And oversharing. No thanks.
And for anyone watching, don't think you're going to get an insight into what childbirth is really like. Jodie Myers, who has been filming births for 12 years, says she edits out the slower sections like endless pushing or a 36-hour labour.
'Some of the births on YouTube are kind of boring', she says. 'They are not done artistically.'
I'll bear that in mind when I'm popping out my baby. In private and with NO video cameras, obvs.


text:
All Classes to Have Driver Trophies in 2013 with GTE Drivers fighting for a World Title
12/10/2012 - 07h44
Photo : CLEMENT MARIN -
Following a recommendation made by the FIA World Endurance Commission, which was acting on a proposal made by the ACO, the promoter of the World Endurance Championship, the FIA World Motor Sports Council have confirmed that from next season a title will be award - the FIA World Cup for LMGTE Drivers. In addition there will be FIA Endurance Trophies awarded for LMP2 and LMGTE Am Driver Championships.
This new title will be in addition to the existing FIA World Cup for LMGTE Manufacturers, which has been won by Ferrari in 2012, the FIA Endurance Trophy for LMGTE Pro teams, which was secured by AF Corse in Bahrain two weeks ago, and the FIA Endurance Trophy for LMGTE Am teams, which is still very much open with two races of the season remaining.
The new World Cup will be available to all GTE drivers in both Pro and Am classes and points will be scored, using the standard FIA world championship points scoring system, depending where they finish in the combined GTE class.
LMP2 and LMGTE Am drivers will also have their own championships next season with FIA Endurance Trophies being awarded to the top drivers in each class at the end of the 2013 season.
Pierre Fillon, President of the ACO, said: "Next year we will see all drivers battling for a title. While the teams and manufacturers have been recognised this season, the only title that was available for the drivers was the overall world championship. Therefore the ACOproposed to the FIA Endurance Commission which recommended to the FIA World Motor Sports Council that a new World Cup for LMGTE Drivers and Endurance Trophies for LMP2 and LMGTE Am were established for the 2013 season. This will give these important classes a new challenge and we are sure we will see more interest in taking part the FIA WEC next season as a result."
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