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Anyone still using chipped beef?
- dave_c Jun 15, 2012 12:03 PM
I've been wanting to make "authentic" SOS using chipped beef. The problem is I just can't get myself to buy it. I'll have the jar in hand, but when I look at the stuff and what's next to it on the shelf (usually pickled pig's feet), I end up putting the jar back and backing away.
In my mind that stuff is just over salted beef jerky/shoe leather.
Am I wrong?
What dishes do you use the dried beef in?
PS... I know there are recipes for SOS calling for ground beef, but I'm trying to get the courage to try the chipped beef version. :-)
Why do you want the authentic version? fond memories from your service days, or curiosity? The whole purpose to serving it in a cream sauce is to moisten and 'dilute' the salty dried beef. The modern jarred stuff is a refined version of an old way of preserving meat without refrigeration or canning. Like other salt dried items (e.g. salt cod) it can be soaked in water before further use.
There's nothing to keep you from serving left over roast beef in a cream sauce. Usually people use the beef drippings or stock to make the gravy, but it could just as well be milk. Or you could try another old fashioned idea, and fry up some salt pork, and serve that in a milk gravy.
re: dave_c
Actually, "authentic" creamed chipped beef (aka "Sh*t On a Shingle" if you were ever in the military) really isn't all that bad. In fact, my mom used to serve it to us over toast, sometimes with one or two quartered hard-boiled eggs added as well. And she bought the stuff in the jar. Don't recall her doing any soaking or anything - just chopping it up & adding it to a quantity of plain white (aka Bechamel) sauce. It can't be all that bad, as it sometimes turns up on breakfast/brunch menus - someone must be enjoying it.
The worst that can happen is that you won't care for it & thus won't bother making it again. No big deal. But it is kind of a fun "blast from the past" for a lot of folk.
re: Bacardi1
I agree that it's not bad at all- and I am the type that turns up my nose at most processed prepacked meats. My grandfather used to serve it now and then, I suppose for memory's sake, and I remember really enjoying it. I believe his came from some type of bag, like the way bacon is packed for supermarkets- but if I were ever to make it again, I'd make my own cream sauce.
I buy it on occasion to may homemade SOS. Yum!!!!
The Armour brand in the clear jar is OK, but I much prefer the dried/chipped beef that is similar but kept chilled back in the hang peg cooler section of my local stores back with the packaged lunch meats. My stores have it in a non vac'd bag but sealed and protected just like the rest.
It's a little softer and tends to have a nicer and less "jerky-like" texture after cooking but it is indeed still dried beef, just packaged differently and prolly of a lesser vintage, so to say...LOL...
I;ve also used the Carl Buddig brand beef in the package as well as it is close. If too soft, I often take it out of the package and chop up and then spread out on a cookie sheet in the refridge overnignt or as long as it takes for it to dry out to your preferred texture. Since it's processed, little heath harm but gets you where you need to be for any SOS recipe.
I'll be honest and the Armour is only my last line of choice as it does tend to be a bit too leathery for my tastes.
re: jjjrfoodie
Carston air dried beef is very good for SOS. Stouffer's (frozen) in boil in bag is pre made and also good. Add a dash of worschestershire sauce, pour over English muffin....great.
re: johnnyb510
It's good to know that Stouffer's is a good alternative. I've balked at buying the Armour jar at $15/lb, even knowing it is a dried product. I haven't seen the smaller pouches in a sometime.
re: johnnyb510
Sounds like the frozen version might be good enough for me to get an "authentic" taste SOS without having to buy the jarred stuff. If I like frozen stuff, I may give the jarred stuff a try.
re: dave_c
Stouffer's has a pretty good frozen version.
re: PotatoHouse
+1 for Stouffers.
re: Janet from Richmond
+2 for Stouffers- always keep a package on hand. On white toast with tiny peas on top.
re: Berheenia
Stouffers or homemade, put it over a baked potato for a super dinner!
re: jjjrfoodie
Texture is a big part of the difference between SOS made with ground beef and chipped beef. I can see where a person could have preferences, not too dry and leathery, but not too soft, like a deli meat.
Chipped beef lean, so does not contribute a lot of flavor to the gravy, except for saltiness. So it has more of a beef in cream sauce character, as opposed to beef in its own gravy.
re: thimes
Yeah, when I was just a little sprout, my dad used to get his paycheck every 3 weeks, & we always knew when the end of the month was coming, because we'd be enjoying (& I really do mean enjoying - mom was a terrific cook, regardless of what she had to work with) "SOS", "Curried Hard-Boiled Eggs", "Beef Stew", & other more economical dishes than her usual experimental & more upscale fare.
dave_c, every (very rare) now and again, I'll get the urge for SOS made with chipped beef as sold in the Hormel container. I understand why you are daunted, because it looks like a version of Budd's pressed meats, only all dry, and chip-like. Right?
Okay, so consider this. You have the drive to work with it, so work with it respectfully. Use stock and real cream to rehydrate the strips of beef. Work slow; lightly brown up slew of onions, diced, and lend their flavors to the meat along with some salt and pepper. Be easy with the salt, as it will leach out of the meat even further during the cooking process. Add a drop or two of hot sauce; not enough to taste, but enough to sparkle the dish,make it flavorsome. Bake fresh biscuits, and ladle the SOS over. Don't be scared; take a bite. Ahhh. Stips of salty beef in creamy beefy gravy over flaky buttered biscuit.....wow. Nothing about this is wrong.
re: mamachef
but at what point does that extra care turn the dish into something quite different? :)
re: mamachef
tenderloin? SOS as served to a Russian count? :) Add some mushrooms and a touch of sour cream ...
re: mamachef
Daunting indeed. I don't know what to make of the rounds of meat in a jar.
Your advice sounds very nice and delicious! Also, your recipe sounds very straightforward that a monkey could make it. (TC quote from Hung ).
re: Christina D
Christina, years ago it was sold in a jar. BTW if you really like Creamed Chipped Beef on Toast, try the Stouffer's frozen. My husband was probably the only surviving World War II veteran who liked CCB on T and did not call it by its rude name and he delighted in the Stouffer's.
This is delicious: Butter a baking dish. Line it with an entire package of dried chipped beef. On top of this lay boneless skinless chicken breasts. On top of the chicken lay strips of bacon. Mix a can of Cream of Mushroom or Cream of Chicken Soup with 1/2 pint of sour cream and pour this over the top. Bake at 275 for about an hour and a half or until slo-oo-owly done. For the last half-hour put some sliced almonds on the top. I've also seen a variant recipe in which the chicken is wrapped in the chipped beef and I once was served this dish when it had been going all day in the crock pot--- we went home for dinner with the hostess who was a co-worker. So you have a wide margin to fool around but the combination is surprisingly good.
re: Querencia
I was introduced to this back in the 70's at one of my dinner group's meals. You're right, it's surprisingly good. That chipped beef makes a yummy sauce served over rice. I find it helps to soak the dried beef briefly to remove some of the saltiness.
re: Querencia
Oooooh! Many thanks!!
I don't eat red meat anymore, but if I did?
Oh MAN, I'd eat SOS every week!
My mom did make it from scratch, and it was awesome. But busy days it was banquet in the boil in bag - and it was still yummy.
And Dave C, sure I was a teenager but still, I'd take those strips of dried beef from the jar, spread them with cream cheese, roll them up, eat them - and be in heaven.
So do not mock the dried beef. It is your friend.
re: happybaker
"So do not mock the dried beef. It is your friend."
No mocking, just a little fear. lol :-)
Back in the day my mother would put a block of cream cheese in a small covered casserole, cover the cheese with a package of chopped chipped beef and a large dollop of horseradish. This would be brought to a cocktail party, heated in the oven and stirred. Served with crackers it was the best warm appetizer.
re: Berheenia
I don't remember the name of the restaurant, but in the Midwest our table ( and all others, too ) were treated to a ramekin of dip very much like the one you describe, served up with a combination of breads and crackers. It was freakishly delicious and reminded me somewhat of the better Midwestern steak houses that used to serve chopped livah in the bar to waiting tables, and again when you're seated.
re: mamachef
"and reminded me somewhat of the better Midwestern steak houses that used to serve chopped livah in the bar to waiting tables, and again when you're seated."
That must have been a few ice ages ago. Steak houses are popular these days but even the dedicated red meat eaters are paranoid about clogged arteries and taking statins so will pass on the chopped liver appetizers of yore
What is foie gras but fancy schmancy chopped liver? My sister was telling me about a French restaurant she likes. She thought foie gras was made from a duck. I had to tell her it is duck or goose livers
re: zzDan
Yeah, I'm definitely ancient enough to remember that well. It's an outmoded tradition that isn't entirely gone, though. There's a local Meat Temple that still serves thick bacon pieces and meatballs to customers waiting for a table.
Technically speaking, foie gras IS made from a duck....just not the meat proper. And chopped livah is so far removed from it.......the only similarity is that they're both made from poultry liver, but the similarity ends there.
re: Berheenia
man, that sounds good.
Oh, happy SOS memories from childhood! We always made it with the buddig package. I never knew you could get chipped beef in a jar.
For one of our annual family gatherings, I try to include one of our childhood dishes. Lash year I made SOS appetizer--Small toasts with a bowl of the chipped beef in white sauce to put on the toasts. Tasty small bites.
Yes, I buy it for "Grandmother's chicken" occasionally ... it's the chicken breasts wrapped in bacon, covered in sour cream + cream of mushroom ... and can only be properly made by lining the casserole with dried beef.
Omigosh, this takes me back! We used to have it sometimes -- from a jar -- in a bechamel over rice, and Mother once served it at a hoity-toity brunch, gussied up with chopped red peppers and I-don't-remember-what-else, over her flaky homemade biscuits, and the women in their fancy dresses and pearls loved it! Must've been 40 years ago, and I still remember how good that was.
Thanks for the memories....
I use it in a dip:
1 package/jar Dried Beef
1 bunch Scallions
1 lb. Cream Cheese
Chop beef into very small dice (or use food processor) and slice scallions and fold into cream cheese. Form into ball or log and refrigerate for 4 hours or overnight. Great with celery, crackers, or spread on a bagel.
People will never guess what it is!
re: ockitchenqueen
Thanks, kitchenqueen. I'll have to try.
re: ockitchenqueen
I haven't made this for some time but it was always a hit at parties.
re: ockitchenqueen
My mom did this but used chopped green olives instead of the scallions. I remember her using scissors to cut the beef up. Yum.
re: pcdarnell
Mom's and their clever use of scissors. Good stuff!
Have a feeling those little bags of dried beef hang around for a LONG time. Because of the nature of dried beef... they're "good" for a LONG time. A lot of people balk at the $12+/lb on the stuff at the deli counter, but I think it's far superior to bagged stuff. First, it's fresher... and the deli person can slice/chip it up for ya. I have a thing about having any deli meat (and cheese) sliced REALLY thin. Might be my imagination (but don't think so) but think it tastes better thin?!?
re: kseiverd
Where do you find chipped (or just dried) beef at the deli counter? I did get some Italian style Bresaola from a butcher once, but that's not the same thing.
re: paulj
The local Kroger's around here keeps the bagged style not at the meat counter itself but on the hang pegs in the refridgerted meat section next to the pre-packaged deli meats and next to the bacon, ham hocks and salt pork.
I noticed that the dried beef came in the poofie bag a few years back while looking for it for doing some odd recipe and parusing the specialty bacon as well.
I have to go to Kroger's tomorrrow. I'll confirm what brand it is, it';s location and bag size and post here with the info paulj.
I abhore the Armor beef in teh jar in the canned tuna aisle on teh top shelf LOL, and was elated when i found a local alternative.
SOS is one of my fav comfort foods. I tend to make it for lunch or when the hubby is out of town...this and tuna noodle casserole with potato chips on top. Occasionally I buy the Stouffers version which is not at all bad.
Darn, it's 95 here and you've got me craving this now! (It usually is a Winter craving.)
BTW, I use the Buddigs package and not the jarred type. Would that make a difference?
I probably eat this 3 or 4 times a year so I figure it isn't too bad if I indulge myself on occasion.
My mother made SOS with both the Buddig and the jarred stuff when I was growing up. My dad and sister gobbled it, but as with most of these types of things, I refused to touch it. I just wasn't interested! (Still not, actually)
Fast forward to now, and my mother and sister are the pickiest eaters that I've ever seen! And I eat more things than they will even look at....funny how things change! My taste buds just didn't love that sixties and seventies food, I guess....
I made SOS last week, but it had been years and I forgot to rinse the beef first to take away most of the salt. My Mom and I used to order it for breakfast whenever we stayed at the Regency Hotel in NYC. Talk about guilty pleasures.
I love creamed chipped beef, but save it as a treat when I can get to the PA Dutch market where the butcher does his own air-dried beef that is superior to the commercially available versions. It is much drier and has a richer flavor, and it looks like actual shaved meat.
Even with the good meat, I make mine a little spiffed up for my taste, adding a small amount of sauteed onion or shallot, plus dashes of worcestershire sauce, sherry and hot sauce to the cream sauce. Not "authentic" but it's what I like. When I've made it with the packaged chipped beef, I sizzle the beef in the butter until the edges start to look slightly crispy which makes the texture better for my tastes.
As for other uses, my mother made a dish using chipped beef when we were growing up: chicken breasts with chipped beef slices underneath and the whole thing wrapped in bacon, then topped with cream of mushroom soup with white wine and sour cream poured over and baked. I've never gone that route, myself. I also remember cream cheese speads with chipped beef back in the 60s and 70s, though I haven't seen them since. Guess chipped beef isn't the sexy ingredient of the moment.
I just made it last night with it. It is great...always enjoyed it when I came in from hunting with dad and grandpa. Now my son is enjoying my memories with me. When using the jar of Homel make sure to wash each piece of beef slice real well under running cold water, it is VERY salty. When gravy is done just shred up the chipped beef. Better then burger or sausage.
I love creamed chipped beef, probably because mother made it often at the end of the month. Comfort food I guess.
But as an adult, I do add some things that Mom didn't. I got the idea from Joy of Cooking, there's a recipe for it in "brunch, lunch and supper" chapter of my old edition which calls for: minced onion, minced green pepper, chopped chives or parsley (whoohoo, I add both!), a little sherry, and chopped capers (or dill pickles).
It's really good this way, just add a couple tablespoons of everything except capers, which are pretty powerfully salty and you only need a little, a teaspoon or so. If using cucumber dill pickles, maybe a tablespoon. This recipe is for 8 oz of dry beef, I use much less, generally only four ounces to about 2 1/2 c white sauce made with milk and unsalted butter. Improved in my opinion by plenty of black pepper. On toast, or biscuit (don't add much salt to the biscuit).
I usually don't rinse the beef and usually use the Armour product, as that's what they sell hereabouts. I do crisp it up in the butter before I add the onions, green pepper and parsley to saute a little pre-sauce.
re: DebinIndiana
Oh my. That potato chip move sounds DIVINE!
Mom made the usual base for white sauce: 1 tbsp margarine/butter melted to dissolve 1 tbsp flour with 1 C milk whisked in to complete the 'gravy'. She then added the cheap store brand of chipped beef, packaged at around 4/$1.00, using 1 2 oz package; Buddig I believe.
I've since upped my recipe from Moms base using Armour dried beef and adding sliced mushrooms; no additional seasonings needed due to the plentiful sodium that comes from the sliced beef.
Love the Stouffer's brand that was mentioned down thread. I only tried it based on another thread here. My mom used to make it using the cheap bagged lunch meat.
I'm excited to try the dips listed, both the hot and the cold. My aunt used to make a dip with it that had cream cheese, sour cream, green peppers, and chipped beef...wonderful chip dip.
re: brilynn79
I tried a package of Stouffers the other day (from Grocery Outlet). Direct taste sample was ok, but it was bland when served over grits. And the meat to sauce proportion was well below my preference.
One of these days I'll have to buy a jar - though at $15/lb it doesn't seem worth it (even though it is dried).
My wife remembers her mom making it while camping. I remember it from lunches around 3rd grade.
Thinly sliced turkey pastrami might be a passable less expensive substitute.
I use lower sodium dried beef and add a dash of soy while it's sauteing with butter.
re: ospreycove
"Chipped beef is an air-dried product that is similar to bresaola, but not as tasty. It is often added to sauce or gravy and served on toast."
A tip that some of y'all might find useful. I pay attention to types of "shelf-stable" meats and fish, sometimes trying them in recipes.
A product that somewhat displaced classic US dried or "chipped" beef is the canned "corned beef" (under Hormel and other labels), which is in essence the SAME THING at slightly higher moisture content. Very long shelf life, unopened.
"Corned Beef" is confusing. This canned stuff routinely has no added spices, such as "corned beef" implies in other US contexts -- just preserved chopped beef, similar to the "dried" pressed sheets. Can be used for same purposes.
I occasionally make a flavorful beefy mushroom sauce for pasta, by slowly simmering a 12-oz can of "corned beef" in unsalted meat stock -- breaking it up with a spatula -- and in the last 20-30 minutes, adding an abundance -- a pound or more -- of sliced fresh mushrooms, cooking them in the mixture (and, sometimes, a little thickening via cornstarch). The canned product give the same flavor as fresh ground beef in the result. (This can really use a lot of mushrooms, as much as two pounds, making say 10 good servings, each containing just a little beef, for flavor.)
My late father, a splendid creative cook, talked all his life about experience with "SOS" during military service in WW2. I guess he got more than his fill, since he never cooked the stuff himself during my lifetime, though he cooked other things constantly.
re: eatzalot
"In the United States and Canada, corned beef typically comes in two forms, a cut of beef (usually brisket, but sometimes round or silverside) cured or pickled in a seasoned brine, and canned (or 'tinned,' in British English) (cooked)."
'corned' in corned beef is believed to come from 'corn' size grains of salt or curing salt, not the spices.
I'm guessing from the Wiki article that the spiced brined version derives from the interaction of Jewish and Irish producers and customers in NYC a century ago.
Chipped beef is thinly sliced or pressed salted and dried beef
While salted dried beef is ancient, the thinnly sliced Hormel version is probably has similar vintage as the canned corned beef from Uruguay and Brazil.
re: paulj
Correcting myself on a detail from initial response in this space (memo: do not rely on memory!) after checking four authoritative food ref. books (two British, two US). "Corn" does refer to the curing salts: phrase dates in print to 1621 [Mariani, 2013]. Traditional British term for the US canned product labeled "corned beef" is "bully beef" [Simon, 1952] and all such products are forms of the traditional genre "salt beef." (Side note: Patrick O'Brien's epic 20-volume nautical novels, set 200 years ago, portray the British navy sailors eating main courses that rotated through the week between salt beef, salt pork, and vegetarian.)
Thus the unspiced but non-dried salt beef product dates back at least about 400 years. (Root et al. go into interesting history on the meat-canning industry's early struggles to produce a product that would remain firm and appealing when uncanned, which led to both reducing its moisture content, and packing it in tapered rectangular cans.)
My point is that "corned beef" has another, more distinctive, very standard, understood, traditional meaning in the US -- I grew up cooking with it and reading about it, as in "corned beef and cabbage," Reuben sandwiches, etc. Solid brisket (not random chopped beef), prepared by butchers (not canned), and with many spices -- allspice etc. -- often whole. So the term indeed is ambiguous. Those defining spices are absent from the canned commodity labeled "corned beef." You would not use the canned "corned beef" in standard US "corned-beef" deli sandwiches, or "corned beef and cabbage."
I have asked local mainstream grocers about getting "real" (spiced) corned beef for cooking uses, and been told they now stock it only around St. Patrick's Day.
re: eatzalot
I've made corned beef (just store brand) for the past 2 st. Patty's Days and this year, I vowed to make it more than once a year.
Best. Reuben. Ever.
re: eatzalot
I just happened to be reading Miriam Ungerer's eclectic 1973 cookbook "Good Cheap Food" and she includes traditional creamed chipped (dried) beef, but with scallions added, and served over "smoking hot, freshly baked Idaho potatoes."
Commenting that while still cheap to make, this is a particularly good combination and if it had been served to soldiers, properly made, it might have earned a more enthusiastic nickname.
Call around to a local butcher, we get ours at one locally...Really good stuff. And I get to know where it comes from.
Thank you for reviving this topic, or should I say reconstituting it. I had a huge craving for sos last night. It is damp and dreary here and some comfort food would be nice. The appetizer made with chipped beef sounds great too. I might try that instead.
I have some leftover thin sliced tri tip with chopped white onions that was a cheeseless Philly cheesesteak last night. I also still have some hard boiled eggs from Easter. I LOVE what we called Eggs Goldenrod growing up. Basically the chopped whites in a bechamel, over toast, with the crumbled yolks on top. So I am thinking of combining the two for dinner tonight. What do you think? Bechamel with thiny sliced "cheesesteak" beef & hard boiled egg whites, over toast with crumbled egg yolks on top? Or maybe over wide egg noodles?
re: Shannonsjac
The "let's make do" idea is excellent. I think the egg noodles are inspired. We'd just say "white sauce" in my world but you could add foreign items..pepper...garlic....
re: hazelhurst
Thank you. Mine really is just a white sauce. I almost never put nutmeg in and I almost always put garlic in it, and just about everything else too. Roasted is my fave. It must be something about living so close to Gilroy!
re: DirkByrd
Welcome to Chowhound, DirkByrd.
Please recognize that you are asserting (unattributed) an unusual, eccentric definition there, at least from a US perspective. What was your source for it?
For example, Mariani's "Encyclopedia of American Food and Drink" (2013 ed.) is only the latest of countless reference sources defining SOS explicitly and exclusively as creamed chipped [or dried] beef on toast. 50 years ago I learned that definition as the standard among US servicemen in the second world war (according to my father, who was one of them -- and a cook), and every serious source I've seen since then has repeated it. (I already mentioned one such, Miriam Ungerer, earlier in this thread.)
Stephanie's Creamed Chipped Beef
2-1/2 oz. Jar of Armour Dried Beef
¾ c. beef stock or water
2 T. butter, beef fat, or vegetable oil
3 T. all-purpose flour
1 c. milk
½ t. Kitchen Bouquet
toast or biscuits
Slice dried beef into strips. In a small bowl, soak dried beef strips in hot water for 3 minutes to remove the salt. With hands squeeze water out of beef. In a skillet over medium heat toss in the beef & cook 2/3 minutes only to remove the water. Add fat & flour, stir until flour turns light brown. Add milk, stir until thick and comes to a boil. Stir in pepper to taste. Add Kitchen Bouquet and stir to blend. More milk can be used to thin the sauce. Serve over buttered toast. Serves 2.
"Jimmy" Morgan J. Dawes, taught Stephanie L. Dawes how to make this dish, he said the secret was browning the flour not only for taste (removes the paste like tang) but for a light brown sauce.
My wife Stephanie made this often over the 50 years of our relationship and marriage. She passed away 2 months ago. This was my wife's recipe. This is very much comfort food for my son and I and we loved it. My wife was an extraordinary cook and we are trying to recreate some of her recipes. For many years, she made her own beef stock and would roast soup bones, add water, simmer, cool and remove the fat which she would freeze and save to add and intensify the flavor of the creamed chipped beef. The dried beef has very little fat content and benefitted from the added taste beef fat contributed. I used to buy Armour Dried Beef by the case from BuyTheCase.net which I found has gone out of business. The jarred beef has a practically unlimited shelf life, I always wanted it in the pantry for my wife, and I figured it would be good survival food as well. Our only complaint about the product was with manufacturer and a change in packaging. Originally the glass jars made perfect juice glasses with a straight tapered edge and we reused every one of them or gave them away. Some time ago, the company changed to a sharply rounded edge lip which are not as perfect for recycling as juice glasses. We never referred to this dish as SOS although my wife's father, who taught her to make it, may have originally acquired his taste for it while serving in the Coast Guard during WWII. I stumbled across this post when searching for the company where we used to buy chipped beef by the case.
Milton Sandy, Jr. 8/25/2014
re: mlsandy
Thanks for sharing her recipe.
re: thimes
Thank you. I'll try to find my wife's turkey ala king recipe which is what she did for leftover turkey. I think she used peas in it and pimento and it was equally as good but only a seasonal item around our house. Gravy in various permutations can make just about anything special I've found.
Get it at an old fasioned meat market they still sell it fresh and not caned. but not everywhere has it. I usually only find it in the Midwest and its best made in sos on toast or in a scalloped potatoe type casserole. Also with cream cheese in roll ups with a vegetable like asparagus


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For West Virginia, that means more than 200 projects could be put on hold because they're dependent on $240 million of federal money.
Some of the projects include the widening of Interstate 64 by the St. Albans/Nitro bridge, expanding the new U.S. Route 35 and building a new W.Va. Route 10 in Logan County.
"This is not a problem just for us today. This a problem for our kids and our grandkids," Foxx said.
On Monday, a panel of state and transportation leaders met to push for the "Grow America Act" -- a four-year bill that would help solve these problems.
If not, they'll have to find a way to patch them -- short term.
"Even if a patch is found this year, next year will be like groundhog day; we'll find ourselves right back here and without a good answer as to what we're going to do over the long-term," Foxx said.
During the next four years, the Highway Trust Fund will be $63 billion short. Transportation leaders say the Grow America Act would replenish that.
Rahall said the House plans to act on the issue this week.
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Designers Guild
Yuzen Damson Bedding
By Designers Guild??. Floral duvet covers and shams are 300-thread-count cotton sateen. Hand-quilted reversible plum/magenta linens are silk. 24"Sq. floral pillow is linen. Dry clean. Imported.
Monticello Bedding
Made of silk, rayon/polyester chenille, cotton, and cotton/polyester fabrics. Duvet covers with chenille center and ruched silk sides are finished with cording. Gathered dust skirts of silk have split corners and an 18" drop. Pieced standard and king shams have a chenille center, velvet sides, ruched silk insets, tassel trim, and cording all around. Pieced oblong pillow with bead fringe at sides reverses to dots. Square pillow has a ruched silk center, chenille frame, and ...
Lili Alessandra
Queen Printed Duvet Cover, 96" x 98"
Although these pastel blue and silver bed linens feel as if they're made of silk charmeuse, they're machine washable. Jacquard duvet covers and matching accessories are tencel and silk; all other linens are polyester except the cotton/viscose "Olivia" pillow with velvet applique. Quilted coverlet is silver on one side and blue on the other; European pillow with insert and dust skirts are also reversible. Three-panel, gathered dust skirt with quilted hemline has a 22" drop ...
Austin Horn Classics
Queen Damask Comforter, 92" x 96"
By Austin Horn Classics. Hand-quilted damask comforters are finished with cording. Pieced standard and king shams with fringe have a damask center, shirred silk insets, striped sides, and braid trim. Striped dust skirts have an 18" drop. 20"Sq. pillow with fringe reverses from damask to stripes. Gold pillow with diamond and ball tufting is silk. Spot clean pillows; dry clean linens. Made in the USA of imported polyester/rayon and silk fabrics.
Reversible Silk European Sham
Duvet covers are reversible: vanilla side features an oversized medallion encircled by medallion accents and touches of metallic-bronze embroidery; coral reverse has an interlaced geometric pattern. Queen duvet cover, 90" x 95"; king duvet cover, 105" x 95". Duvet cover sets are made of 300-thread-count cotton sateen and include two heavily embroidered pillow shams. Machine wash. Reversible silk dupioni European sham is coral on one side and vanilla on the other. Includes feather insert. ...
Contemporary Pillows & Throw
Contemporary and playful, this heavily beaded pillow adds refreshing color, a bit of shimmer, and textural dimension to a sofa, chair, bench, bed??anywhere you choose to toss it. Made of glass beads hand stitched with acrylic thread over a silk ground. Feather/down insert. Dry clean. 16"Sq. Imported.
Austin Horn Classics
Standard Pieced Sham with Loop Fringe
Oyster velvet bedding. Hand-quilted floral comforters have moire backing. Trimmed with cording, plus handmade tassels at corners. Gathered rayon velvet dust skirts have open corners and a 17" drop. Pieced shams with loop fringe have moire backing. European shams are reversible; 20" floral pillow reverses to a coordinating pattern. Spot clean pillows; dry clean linens. Made in the USA of rayon/acrylic/polyester and rayon fabrics.
Isabella Collection by Kathy Fielder
Standard Medallion Sham
Gold and silver bedding with scroll medallion pattern is made of polyester/rayon. Camel dust skirt of nubby, upholstery-weight polyester/olefin has a 20" drop and polyester/cotton decking. Reversible gold pillow of nylon/polyester has circles on one side and lines on the other. Plumped with a cotton insert with feather/down fill. We added metallic gold coverlets hand woven of silk, quilted in a channel pattern, and backed with cotton. All, dry clean. Metallic gold coverlets, imported. Other ...
Special Value: $66.00
Designers Guild
Charlottenberg Blue Bedding
Double oxford embroidered edge. 300-thread-count cotton. Machine wash. 20" x 30". Imported.
Lili Alessandra
20"Sq. Ribbon Pillow
Although these champagne and silver bed linens feel as if they're made of silk charmeuse, they're machine washable. Imported by Lili Alessandra. Jacquard duvet covers and matching standard and king shams are tencel and silk. All others are polyester except the cotton/viscose velvet pillow with champagne-on-ivory applique design and feather/down insert. Diamond-quilted coverlet is ivory on one side and ecru on the other. Diamond-quilted European pillow with insert and dust skirts with ...
Special Value: $554.90
Tudor King Quilt, Approx. 105"W x 95"L
Bronze "Botticelli" bed linens are an elaborate mixture of patterns, textures, and trimmings. Made in the USA of polyester/rayon, rayon velvet, and silk. Dry clean. Hand-quilted comforters, edged with cording, have moire backing. Striped, gathered dust skirts have split corners and an 18" drop. Standard and king shams feature shirred velvet detail. "Botticelli" European sham with onion fringe reverses to silk. Striped European sham with cording is also reversible. Striped neckroll and ...
Faux Bois Velvet Accent Pillow, 18"Sq.
By Sferra. Select color when ordering. Acrylic/cotton/viscose with hidden zipper and variegated-color fringe. Feather/down insert. 18"Sq. Dry clean. Made in Italy.


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New York, NY: WaggyTail Rescue is in URGENT need of foster homes for several small dogs. Please visit the "adoptable dogs" section on their site for dogs marked "Foster Needed" and information on how you can help!
Houston, TX: Supermodel long legged multicolored cat – sweet as pie – needs a forever home.
Brooklyn/Staten Island, NY: Pregnant Stray Ginger Cat & Kittens Need Foster Now. Contact Dmitry: firstname.lastname@example.com (718)-614-4753: About To Give Birth Within The Next 6 Weeks. Please Get In Touch With Contact Person For More Info & Details and Photo, Etc.
Jersey City, NJ: 3 URGENT cats, all long time residents, at Liberty Humane, Jersey City. Buddha Bear is only 3 years old. He can live with one other pet but no small children. Seniorita is a 5 year old beauty who does not do well in her cage but outside of it is great. Hello Kitty is a 3 year old playful and fun loving. Transportation to nearby states will be arranged. Videos of each: https://www.youtube.com/watch?v=LfqC-7IdxUk, https://www.youtube.com/watch?v=4W9F9pVZrFE, https://www.youtube.com/watch?v=orB3mjUHKks
Houston, TX: Beautiful brindle full of love puppy needs a happy home/ adoption.


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text: Caffeine Is caffeine a health hazard? A former Colorado student finds out By Shanna Lewis Mar 31, 2014 News Journalist Murray Carpenter's new book takes a closer look at caffeine and how it has percolated through cultures around the world for ages. Read more Hide Donate appreciated stock to CPR and receive tax benefits More Details


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Now that the Virtual Torch Relay has made its way around the world, it is time for the real action to take place through the streets of the host city with the Nanjing 2014 Torch Relay starting today!
On this first part of the Torch Relay, 45 torchbearers carried the flame along the Ming Dynasty City Wall, one of the most historic sites in Nanjing. After the torch was lit from a cauldron by the Executive President of the Nanjing Organising Committee, Yang Weize, the torch then started its journey at the Dongshui Gate until its finish at the Jiqing Gate, taking in magnificent views of the city along the way.
© Yang Haipeng
One of the many torchbearers was London 2012 gold medallist and Super Grand Slam winner, badminton player Lin Dan. The last leg of the relay was run by Chinese fencer, Beijing 2008 gold medallist Zhong Man.
The second part of the Nanjing 2014 Torch Relay takes place on 12 August, follow its progress.
Scene from the closing ceremony of Nanjing 2014 Youth Olympic Games in Nanjing, capital of east China's Jiangsu Province, Aug. 28, 2014.
A YOG day with Olympic champion Chad le Clos
Meet the YOG athletes!
Nanjing 2014: Stars of the future
Nanjing 2014: Diver Yang Hao swoops to double gold
Culture and Education Programme offers food for thought in Nanjing


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$6.99 3-day shipping. Need it faster?
Get the gear that honors football's best with this G-III® men's Hall of Fame commemorative jacket. The full-zip front allows you to slip it on and off with ease, while ribbed accents at the cuffs, collar, and waistband add old-school style. Its team-colored graphics on the left chest, sleeves, and back celebrate all the NFL® squad's Super Bowl® Championships.
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Schrodinger and Einstein found true horizontal change but couldn't identify or define it.
Minkowski, one of Einstein's teachers, adapted his student's math and built a coordinated geometry from it, revolutionizing physics.
Lorentz, Poincare and Minkowski each contributed to the idea of simultaneity.
Although it may be a tool to find individuals and catch them before acts of mayhem, Prism is likely a prediction tool that may spot approaching trouble weeks before it spreads chaotically across the globe. Big Data can spot minor fluctuations, waves or ripples, that can spread rapidly. An example: a Saudi crude price that is an anomaly, or even a mistaken listing that can predict a devastating rise in gas prices weeks or months prior to reaching the U.S.
Obviously the algorithmic possibilities are critical: is Turing in PRISM's future?
From the Guardian: http://m.guardiannews.com/environment/earth-insight/2013/jun/14/climate-change-energy-shocks-nsa-prism
Le mond diplo on the rise of African science-fiction:
To paraphrase the Senegalese philosopher Souleymane Bachir Diagne: on a continent where attempts to improve humanity's lot are in crisis, meaning comes from the future. A group of young African artists, black and white grandchildren of the independence generation, have started a cultural revolution by moving into science fiction, until recently the preserve of western imaginations. The "invisible men" of the 3D Fiction collective, linked online and through pan-African magazines, are exploring "the possibilities of shared writing on the future", and say "the future described in a [sci-fi] story engenders a new present, which challenges our own"
Lee Smolin's great, all over the place pursuit of current theoretical implications in physics (particle, wave, and of course quantum). Smolin edges us towards the possibility "space" is an illusion and that "time" is an evolving word that may house the eventual meaningful measuring of 'now.' Right now though, it seems illusory. His book is more than a clearinghouse of recent research into a pivotal tangent inside physics. It's also a warning that as we destroy mathematics in our physical world, we deform it psychically in parallel realms like academia and worse, media. That by distorting equilibrium to make a buck, we may be proving equilibrium wrong in other fields. From the epilogue:
"Neo-classical economics conceptualizes economics as path-independent. An efficient market is path-independent, as is a market with a single, stable equilibrium. In a path-independent system, it should be impossible to make money purely by trading, without producing anything of value. That sort of activity is called arbitrage, and basic financial theory holds that in an efficient market arbitrage is impossible, because everything is already priced in such a way that there are no inconsistencies. You cannot trade dollars for yen, trade those for euros, back for dollars and make a profit. Nonetheless hedge funds and investment banks have made fortunes trading in currency markets. Their success should be impossible in an efficient market, but this does not have seem to have bothered economic theorists."
- pg. 260
What Smolin suggests, without stating, is that our markets are eccentric, they thrive and die on minute eccentricities that traders pounce upon, like tears in reality.
Here's James Gleick's review in NYRB.
George Lucas's seminal 'sky-mirror' named Star Wars enters the Navajo language. A more detailed article is here, from the Navajo Times.
Here is a visual suggesting that Navajo may be the most advanced language ever developed (from Gary Witherspoon):
It is more memory in action than a novel imaginary situation. - L.S. Vygotsky, describing early childhood play versus later, from Mind in Society
Joseph Kosinski's Oblivion plays tactical games with ideas of memory, both of its character's and its audience's. While the characters are assured in the ebbing and rising of their memories (they're being paid to represent their loss or gain), I'm not so sure the audience is, which inversely has to pay to have their memories erased. Dozens of other science fiction films are spliced into the film like an insect's genetics (genetecists call this select hybridization a "mosaic"). Kosinski brings an applicable somberness to the plot-heavy last days on earth, as seen through the eyes of drones (both living and mechanical) under the control of an extraterrestrial superbeing. Remaining on-board the extraterrestrial control ship named Tet, "Sally" declines to both observe her little drones going rebel, and properly check all carry-on luggage as the rebels arrive for her destruction (Kosinski saves his worst rip-off for last: Independence Day). Technocracy is parodied as it's all sourced in outer-space, and even with higher intelligence in charge, parts are running short. The drones replace petty insubordination with white lies, yet Kosinski refuses to stock any humor on this shelf. Worse, the male drone, Jack, has memories that generate plot, while the female is left to remain a soulless automaton. Like the slowly technically bungled operation to strip Earth, the aliens don't wipe Jack's memory cleanly. Somewhere in his craving for Earth is the buried memory of his wife who circles above him in slumber only to be brought down by the rebels. That's the theme laid bare: the memory that defeats all technological efforts. The rebellion's complicity is more than remote, employing his memory's locale as a beacon, they seem to know this superdrone/clone Jack might remember his long gone (an entire generation) wife. Morgan Freeman intones knowingly "I've been watching you Jack" copied straight from The Matrix. The film games a fairly decent story in its early surveillance hierarchy but the movement ends there, the film descends into rote plot needs. Each scene ploddingly supplies the correct information that builds the puzzle, yet there's little improv. Kosinski's a mechanically minded filmmaker, he doesn't let any character invent ways out of impossibility, instead he supplies possibilities like Santa's robot. A spaceship is unable to slow its approach to a unknown object, voila, the ship has a neatly designed escape pod for its other astronauts. Jack needs to communicate with the higher intelligence, voila, a landing pad is waiting at the edge of its central room. Point A always easily gets to point B, unless the plot needs to hide something from the audience. It's all deus ex machina. The film still relies on the 'self-discovery' clause initiated verbally in The Matrix: the crux of Oblivion's drama cannot be told to Jack (Cruise), it must be shown to him, and Morgan Freeman does very little to distance his character's archetype from Morpheus's. Tom Cruise maps out a performance while he's indirectly re-recruited as an astronaut version of the clone he plays. He reverts by choice. The point of the film is a clone can regain his humanity if it revolt's against its maker, yet it's lost in the coldness of the happenings. Could it have read genuine on paper? Here it reads like an elaborate infommercial for a supercomputer gone dumb. The idea is to deliver a final payload in a strenuous effort to (once again) save humanity. Outside the continual explosions of bass that warble everytime a flying machine nears the lens, the two hours pass efficiently. Its lowest theme is placing human extinction squarely in the hands of an alien lifeforce, however automated. Kosinski robs us of any responsibility for the ecosystem in our psyche's mirror, maybe that's the most insulting of Kosinski's threads. It's an externalized Apocalypse. Sure the reveal vibrates for a few seconds as a plot-point, but it focuses all negativity onto a single target as if that coud erase 'darkness.' That's why the ending seems so false, pat. A mechanically minded plot was had by all and then it ended. Special effects are framed as epic album covers.
Fantasy apocalypses are terrible places to sift for cosmology (unless they are true doorways). These retro-myths are regressing our psyche. It's not merely the caucasian masks, it's the absence of the sciences and videogame logic (not action, there's plenty of that, but the missing link is the interpretation of motivation, which magically imbibes videogame).
Plus we search for this apocalypse in reality whenever possible....
"A city of some 625,000, in a metropolis of 2 million, screeched to a halt. Heavily armed officers patrolled eerily empty streets that looked like the set of an apocalyptic movie. The MBTA halted its trains, buses, and subways. Taxi service was temporarily frozen. Amtrak stopped service between Boston and Providence. Officials asked businesses across the region not to open. The Red Sox and Bruins games were postponed." - Boston Globe April 20


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News & Announcements
Great job to SWCC's Phi Theta Kappa who served the Open Table meal in uptown Creston on Monday evening! They organized food donations and served approximately 90 individuals a free meal of sloppy Joe sandwiches, veggies, chips, and dessert. The early crew is shown in the photo above (L to R): Jody Nedley-Newcomb, co-sponsor PTK; Jackson Shantz, volunteer; Amanda Edwards, PTK alumni; David Livingston, PTK president; and Zach Johnson, PTK member. Other workers included Alex Duffy, PTK vice president, and Megan Doubleday, PTK vice president.
The SWCC softball and volleyball teams are hosting a 32-team mud volleyball tournament on Sun., September 22, 2013, starting at 11 a.m. by the softball and baseball fields on the SWCC campus. Teams may have up to 10 people (at least three females) and the registration fee is $100. Deadline for registration is September 18. Each member of the winning team will be awarded a hoodie (see photo above).
To register, please contact Melissa Blessington, SWCC head volleyball coach. When registering, please be prepared to give Blessington a team contact with phone number and e-mail address. Team will be given their start time of play and waiver sheet.
Community Awareness Day will be held on Wed., September 11, from 9-11 a.m., in the main hallway of the Instructional Center. Approximately 10 community agencies will be in attendance with information tables and representatives for students to talk to about their services.
Agencies registered include:
- Crest Area for Life
- First National Bank
- Iowa State Savings Bank
- Iowa Vocational Rehabilitation
- Iowa Works
- Life Care Pregnancy Center
- Matura
- Parents as Teachers
- Planned Parenthood of the Heartland
- Southern Prairie YMCA
- TRiO Student Support Services
WHO-TV's (Channel 13's) RVTV is coming to Creston on Mon., September 9, 2013, from 4-10:30 pm! SWCC admissions is leading games for the event and will be set up directly in front of the Creston depot. If you would like to assist admissions for a couple hours Monday evening, please contact Caitlyn Lesan to sign up. You'll even get a one-of-a-kind SWCC/ISU/U of I button (pictured at right), because you know a lot of great Cyclones and Hawkeyes start their college adventure right here at SWCC!
RVTV includes nightly family friendly tailgating each week night leading up to the Iowa-Iowa State football game on Saturday in Ames. This year's RVTV schedule is as follows:
- Monday - Creston
- Tuesday - Jefferson
- Wednesday - Webster City
- Thursday - Iowa Falls
- Friday/Saturday - Ames
The SWCC Osceola Center welcomed a nice crowd to their 2013 Open House on Wed., August 14, from 4-6 p.m., at the center in Osceola.
The Open House offered the Osceola staff an opportunity to introduce Sue Stearns, new Osceola Center director, and visit with those attending about what the center has to offer students and community members. Pictured in the above photo are (left to right): Lucy Black, Barb Chadwick, Sue Stearns, and Charlie Mundy.
Learn more about the Osceola Center.
Southwestern Community College's Osceola Center will be hosting an Open House on Wed., August 14, 2013, from 4-6 p.m. Students, parents, community members, and friends are invited to attend. Refreshments will be served.
The Osceola Center is located at 2520 College Drive, Osceola.


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|ESPN: SportsNation
Ah, the life of a reporter. Spent the morning at a courthouse in Statesville, N.C., looking for information on the Jeremy Mayfield case and am chatting with you from a Chic-Fila. Fun stuff. Fire away.
Does Jeff Gordon have a realistic shot at winning the championship, Tony and JJ seem like they are racing a lot better. Can Jeff still win without the same amount of victories as the others?
He's got a very good chance. He's not that far off Tony. I don't think anybody is going to touch Jimmie to be honest with you. But if I had to pick a second Hendrick driver now it would be Mark Martin.
I'n ready for some racing! When does the season start?
It's over. Hendrick is going to win again. Well, maybe not. Let's watch the next three months just to make sure.
Good Wednesday to you Newt. I have a 2011 silly season scenerio for you. Kenseth seems to be a very competitive guy, and hasn't seemed happy the last few years. From Reiser getting pulled from his team and the revolving door of CC's since, to the whole clash with Edwards issue, and not being in equipment good enough to win the Cup. On the other side, running two seasons at this intensity has to tire out Martin. So my prediction is that in 2011 (when Kenseth's contract with Roush is up, and Martin's with Hendrick) Kenseth will go to the 5, purely to give himself the best shot at another Cup before he retires. One issue would be Kenseth's loyalty to Roush, which he has demonstrated through the years. But, IMO, for all he's done for that organization (first Cup and 500 to name a few) he doesn't seem to get the respect he deserves. It's obvious that Jack wants Edwards to be the main guy on the team, and he let Mark leave after all he did for the team, so why not Kenseth too? Thoughts?
There was speculation a few years ago that Kenseth would join Junior at DEI when his last deal with Roush was done. Of course, DEI had a few problems in losing Junior and that didn't happen. It's not out of the realm of possibility, but Hendrick is high on Keselowski and a lot of other things could change between now and then. Good to know you'r two years ahead of the game, though.
There is 44 cars on the entry list for this weekends Pennsylvannia 500 @ Pocono. Instead of sending 1 guy home after qualifying...why can't NASCAR just have 44 cars in the race? They have to have atleast one extra pit stall on pit road. You think?
That sounds nice in theory, but would it be fair the next week if there were 45 or 46 cars? Hardly. NASCAR has a rule and they must stick to it. If only 42 show up theh they can't let me on the track in my Sonoata just because I'm there.
Mark Martin is finally showing some consistency after the win at chicago and a second at indy. If he makes the chase, is it possible that he could win his first title?
Nartin has built a career around consistency. I said earlier he would be my second Hendrick pick to win it all behind Johnson.
With Jayski's now reporting that RCR is thinking about going down to 2 or 3 cars - why would childress not let Harvick Go. I know Bowyer and burton are signed through 2010 and i believe Mears is also - why not let Harvick go before it tears the team up.
First of all, Jayski reports all rumors in the sport. About half are true. I've been told RCR will have at least three cars, and Childress says he hopes to have four. The problem with letting Harvick go is he has a sponsor deal for 2010. The 07 with Mears does not. Plus Harvick is a proven driver, Mears is not. It's not as simple as it sounds.
While I'm longing for the day the Chase exits stage left, you keep trying to get more and more people into it, devaluing the championship further and further. Kyle Busch, Mark Martin, or anyone else who can't get in with consistency shouldn't be able to get in. Wins are big, yes, but running up front all year also means something. You have to bring it every single week.
I agree, but if NASCAR wants to put a premium on winning why not let the driver with the most wins not in the top 12 in. The NFL has a wild card. The NBA does. No reason for NASCAR to miss out.
Why does JJ seem to dominate in the COT on a weekly basis , whereas everyone else can put a good race together here and there, but not every week?
JJ has dominated in the COT and old car. As for the COT, it fits his style, similar to what he was used to growing up. Plus he's young and strong, two things necessary to handle the machine. But JJ was good long before the COT.
David, any way Bobby Labonte and the 96 ask.com team become the 4th car at gibbs next year? I think it would be cool to see bobby back at gibbs to end his career.
JGR officials told me they made a mistake not treating the Hall of Fame car like Hendrick does Stewart-Haas. Does that mean they would revisit that marriage? I haven't heard any indication, but you never know. Everybody seems to be talking to everybody.
I know you're not a crew chief, but do you know why the body of the car is sitting sideways? Its only on certain tracks i that i notice it.
You're right, I'm not a crew chief. But it sits sideways because crew chiefs set it up that way to get it to turn th rough the corners better. They call it crabbing.
Johnson or Kyle Busch or Denny Hamlin, with Carl Edwards and Biffle close behind.
How bored do you get when you visit Pocono?
Bored? I love listening to the water ripple in Long Pond and the woodsmen chip away at carvings of bears.
The way Kasey Kahne is racing....1. Can he compete for a championship?2. Can Dodge afford to lose him?
Yes and no.
As president, or at least a client of Rowdy Nation (or Shrub Nation lately), I am glad to see in your articles you have warmed up to the Chosen One. Pocono is not his best track - what would you consider a success there for Kyle? Top 15? Top 10?
I have seen the other side of him and was impressed. I believe he'll challenge for the win to be honest. That team has something to prove.
What is a drivers basic schedule when a race starts at 2PM? Thanks
Sleep in as long as the PR rep will let him, do sponsor appearances, go to the driver's meeting, eat lunch, go to driver introductions and drive. Pretty simple.
Will Stewart repeat at Pocono?
If Johnson and Edwards run out of gas again, maybe.
My friends say that all that the Stewart-Haas Hendricks have done this year is take wins and good finishes away from the Hendricks of Gordon and especially Earnhardt. Do you agree?
By the way, it's not easy to type with eight-piece nuggets grease on your fingers. Having said that, Stewart has taken a few wins from the Hendrick cars, but not from Earnhardt. He hasn't been close enough to the front to win.
What can teams that do not run with Hendrick horsepower do to level the playing field? There is an obvious drop in performance between Hendrick horsepower and Dodge, Ford, and Toyota.
It's not just horsepower. It's overall performance, from setups to the talent of the drivers. They have the complete package. Well, most of the Hendrick teams do.
Has Earnhardt Gnassi found some power under the hood- or did Montoya just drive his behind off in a great handling car?
They've had good power all year. Montoya just knows how to handle Indy and getting out in front with clean air in these cars is a huge advantage.
David, in your opinion what is the most boring race of the year?
Pocono, only because it doesn't have the intrigue and history that Indianapolis Motor Speedway does. I jokingly said Goodyear ruined Sunday's race by fixing the tires. It was much more interesting last year when they were blowing out, although none of us wants to see that.
anyone in nascar talking about Massa or Surtees (F1[/2])? how strong are the windshields on cup cars in an event like those?
Haven't gotten any chat on that, but that was horrible to watch. I can't see something like that happening in a Cup car.
Isn't RPM better off giving the new Dodge Engine to Sorenson or Dinger? Since their are rumors that Sadler is on his way out, whats the point in letting him use it?
Sadler I'm told has a contract through next season, so if they try to get out of it then they need to show they gave him the best of everything they had.
David with the rumor on jayski and sadler getting the new R6 again i guess hes sticking around after all
As I just said, don't read too much into that. By the way, didn't know Chic-fila gave out mints. Nice touch.
The New Nationwide cars are the pony cars, Last fall Dodge had the challenger, and it looked pretty good. Will NASCAR allow the nose?
Not sure about the nose, but having Mustangs and Challengers and maybe Camaros in the series should look pretty cool.
How much longer can these guys last that are flirting with the bottom of the Top-35? Don't sponsors want to see results when they are paying big bucks?
Many of those know they will never make it to the Chase and so do their sponsors. Under your theory the Detroit Lions would have closed up shop a long tim eago.
Do you think Stewart can maintain his consistency throughout the Chase and end Johnson's streak of championships?
Let's put it this way. This time last year everybody had Kyle Busch's name penciled in on the trophy. Oops.
Johnsons #48 Hendrick is obviously the class of the field and we saw that even Martin or Stewart are no match for the #48. What will there be ro report on the rest of the season?
Ah, there's always drama. Mayfield, tires, you name it. Who knows, maybe Johnson will fall off the top of a golf cart and break his arm and give everybody else a chance.
"The NFL has a wild card. The NBA does. No reason for NASCAR to miss out." By my count, NASCAR already has 11 wild cards. I have to be honest, I can't stand the Chase. I very much love the playoffs in other sports because, unlike NASCAR, Indy doesn't play the Patriots every week, USC doesn't play Florida every Saturday. In NASCAR, everybody faces everybody all season long. I think the Chase renders the first 26 races effectively meaningless as long as you stay within earshot of the leader. I want the NASCAR champion to be the true champion, not whoever was within 700 points of the leader with 10 to go and then got hot once everything was evened out.
Wait. Meaningless. If the Chase started today Martin who is ninth in points would vault to first. Johnson would be second. It's not meaningless. What would be meaningless would be finishing the season without the Chase. Stewart is like 190 poins ahead of Johnson. Unless he collapsed it would be over.
Rusty predicted on Nascar Now that Kyle is out of the chase for good. Do you agree with Rusty?
Sorry, Rusty, but I don't. I believe he'll rally.
In your opinion, who are the top ten drivers in Cup right now (based off natural talent and driving smarts)? Thanks David
Jimmie Johnson, Tony Stewart, Kyle Busch, Mark Martin, Jeff Gordon, Carl Edwards, Denny Hamlin, Greg Biffle, Matt Kenseth and Joey Logano. Give No. 10 a year or two. He'll be in the top five.
The Dark Horse. Who could be the dark horse that can win the cup?
What about Kahne?
Hey Dave, I noticed that 2010 is a big contract year for a lot of drivers. Granted we're a season away, but which drivers do you honestly see jumping ship? I can see Denny Hamlin leaving
I can't see Hamlin leaving. I'm not sure where he would go better than where he is. Plus he likes Kyle Busch a lot and wouldn't want to lose him as a teammate. It'll be an interesting year. Too early to predict.
Hey David, Do Drivers have special devices so that they can go to the Bathroom when driving there Cars?
It's called a portajohn. They go right before the race.
So I'm sure you are tired of the JPM discussion, but I have to bring up something... JPM was going .06 and .11 MPH over the limit in TWO of SIX zones (thats 1/3 of the timing area's). He was going Less than 1 MPH over the limit... This is nit picking by NASCAR. JJ, Smoke and all the 'Good ol Boys' are speeding just as much as JPM may have been (as evident with the Vickers vs Montoya 'speeding' at Phoenix). Is NASCAR REALLY that amped up over someone going less than 1 MPH over the Hard Limit, and not even over every zone!
You left out a very important detail. NASCAR gives them five miles, so he really was 5.06 and 5.11 over the limit. He never should have been that clsoe. He had a five-second lead entering pit road.
A few years ago all we heard about was how competitive cup was. Now you need a Hendrick Car to win. What happened to the level of competition?
It's still pretty close. Hendrick just has something the rest don't right now.
Who you picking this weekend at Pocono. ALso congrats to my boy JJ on a fine win last weekend at the Brickyard
You'll be happy again this weekend.
Hey David, do you think Brian Vickers can make The Chase?
Nope. Sorry.
In your opinion Dave, what 3 drivers should we watch for in the coming years that will make an immediate impact in NASCAR?
Joey Logano, Austin Dillon and ....dang, I can't think of the other that was on the tip of my tongue.
Monday on Nascar Now, Rusty said that Kyle will miss the chase. Do you agree and if he does what will be excitiing about seeing Johnson win the 4th straight championship in a Hendrick?
First, I disagree. Second, people love watching Tiger Woods win every week, they love watching the Yankees win. Why not Jimmie. He's becoming legendary.
Any news on the new Ford engine? The blue oval guys seem to be hurting a bit down the straightaways, and everywhere else for that matter.
They should unveil it soon with a couple of lower teams. Have been so busy with Mayfield case that I haven't checked lately.
What was your take on the F1 Massa crash- and should F1 and IRL look into a closed cockpit for open wheel racing? Is NASCAR looking at their safety defense against windsheild debris as well in response?
It was a freak accident, just like the one at Talladega with Carl Edwards. I'm not sure there is a burning desire to make a change.
Do you think Joey Logano makes the chase next season?
I really do. If he could erase the first six races this season he would be a contender.
David,Anything new on RPM to Toyota and what is this Sorenson out in a few weeks and AJ takes over the 43
I'm told RPM will likely go to Toyota next year. As for Sorenson, if AJ doesn't get sponsorship for the 10 Chase races it could happen.
Can't Keselowski come out of the Hendrick shop with Stewart or Margaret Haas listed as owner? If so, my silly season predictions are Elliot Sadler moves to the 1 car because he is an outdoorsman and RPM is gonna let him go. Then what about McMurray? He could move to RPM but I see him at RCR to replace Harv. Harvick to SHR makes since, but Harvick to Roush would fit with good chemistry. Then, what about RPM? I see Allmendinger and Sorenson at RPM and Kasey Kahne at SHR contending with JJ and company. Thoughts? Arguements? Compliments?
Nope. He would have to come out of the Stewart-Haas shop, and that won't happen. Salder might be a good candidate for the 1, but McMurray is first on the list. I am guessing McMurray will stay put in the end.
Was Dale Jr overrevving his engine and blowing it at Indy just his latest mistake? Does Nascar have a mistake stat like baseball errors?
Yes, he said he overreved it. There is a chart for pit road penalties and such, but not for mental lapses. Unforced errors as you might call them in baseball.
I am worried about Casey Mears losing his ride at RCR, and even a NASCAR Sprint Cup ride. Do you think this is a possibility?
Your worries are warranted.
You take three things: 1. Overdriving after the mistake at Daytona, 2. Too many non-NSCS races, 3. Joe Gibbs' cars aren't quite right. Which one is the most accurate for Kyle Busch right now?
I'll go with No. 3.
Need some advice. I can probably get away with attending one more race this year (a.k.a. married). Do I go to Atlanta in September or Martinsville in late October? I already nailed down tickets to Bristol.
I'd go to Martinsville. I believe it's the best race on the circuit right now, or close to it. Atlanta on a Labor Day weekend night might be cool as well, and they need help with ticket sales.
If how well Junior was running at indy is an indication, Does Junior have a chance at winning this year?
He's got great equipment. There's always a chance. A likelihood is another thing.
Is NASCAR looking at changes to the COT to make racing more competitive?
Minor tweaks, but nothing major. They believe it's headed in the right direction.
It's only Wed and it seems like everyone has forgotten about JPM success on Sunday. I think he is the clear-cut favorite to win, and lead every lap. What's your opinion? He has something to prove just like Kyle Busch does.
Pocono is similar to Indy, so JPM definitely has a chance there.
Roush hasn't won since Feb. Penske since March and Gibbs hasn't really won since May at Richmond. What the heck happened to the level of Nascar competition?
It's called H Hendrick Power.
David,Dodge would be stupid to not try to resign RPM they need Kahne. the way the R6 has performed and they seem to have a good package.I would stay dodge Kahne in his charger is as good as ant Toyota out there
It makes sense, but Toyota is more stable and more attractive of an option at the moment.
Dave, step away from the chicken nuggets! Go join the Hendrick group and have a healthy salad and some exercises.
I am headed in that direction soon. Had I tried to get over there instead of making this stop I wouldn't be here with you now.
I know I have my nationwide races coming up, but do you see me being better than my Uncle Dale?
All I know is you've won just as many many races as he has this season with lesser equipment.
How much is the engine itself versus the crew chiefs who works on the engine/chasis to improve the performance? Can Cknaus take non-HR engine and continue to be competive/win?
Interesting question. Would Brett Favre had thrown so many touchdowns without a great line at Green Bay? It all goes hand in hand.
Speeding penalty aside, JPM looked fantastic at the Brickyard, why can't he replicate his performance at Pocono?
No reason to think he can't. Just back off the pedal on pit road.
Do Nascar, Johnson, Knaus and Hendrick understand why many race fans are turned off by their dominance?
Should they have to tank it to make you guys happy? It's a dynasty. Enjoy it. Embrace it. You can tell your grandkids about it one day.
Do you think that Stewart would really want to give Brad K the third seat when he is unproven, and he may be able to find an experienced driver to sign?
Stewart has no interest in that I am told.
who is the next driver to get fired based on performance?
Casey Mears.
I like Pocono with the unique shape and different turns- I realize location and length are issues- but it would be a shame to abandon it.
Ok, just don't take us there twice a year.
David, you must get up out of your seat and try a Peach milk shake from there. It is the best thing they have.
Dont' think I haven't thought about it a thousand times. i told my wife I'd watch my diet, and I'm not sure I would be watching anything but my midsection grow if I went your rout.
Now that Kyle is out of the chase do you think Gibbs should put Lagassee or Coleman in the #18 so that Kyle can focus on only winning the Nationwide for his sponsors and team?
That never has crossed my mind. I doubt it has crossed anybody's at JGR. Don't count out the Shrub just yet.
As good as JJ is, I think most would agree Gordon can still drive as well as him so the difference to me still has to be Letarte doesn't stack up to Knaus. When will they wake up and make an improvement for Jeff. He only has a few years left and is wasting them with Letarte.
I disagree. I believe Jeff just hasn't adapted to the new car as well.
When does Kyle's bad luck end, I'm starting to feel for the guy?
Another historic moment. People feeling for Kyle. I'll write this one down. As far as the bad luck, some has been created himself. I think it'll end soon. though.
On that note, I'll get in line for the peach milkshake and move on to my next stop. As usual it's been interesting and fun. Sorry I couldn't get to all of your questions. Sign in earlier next week and we'll try to get to them. Later.


text:
The BBC's programmes and services in the UK and around the world
Thursday 22 October 2009, 10:14
Those who argue that the BBC is right to feature BNP politicians occasionally on the air but is nonetheless wrong to have invited them onto Question Time fail to understand not just the programme itself but the reality of what the BBC's central principle of political impartiality means in practice.
Question Time is an opportunity for the British public to put questions to politicians of every ideological hue. Politicians from the UK's biggest parties appear most frequently, but from time to time, representatives from parties with many fewer supporters, from the Scottish Socialists, and Respect to the Green party, also take their seats on the stage. Question Time is the most prominent programme of its kind on British TV and we carefully study the support gained in elections by each of the parties, large and small, before deciding who to invite and how frequently they should appear.
It is a straightforward matter of fact that, with some 6% of the vote and the election of two MEPs in this spring's European elections and with some success in local elections as well, the BNP has demonstrated a level of support which would normally lead to an occasional invitation to join the panel on Question Time. It is for that reason, not for some misguided desire to be controversial, but for that reason alone ï that the invitation has been extended.
For the BBC to say to the BNP (or indeed to any political party), 'yes, you've met the objective criteria for appearing on Question Time, but we have decided that in your case it would be more appropriate if you didn't, but instead appeared on Newsnight or Panorama,' would be for us to deny them parity with other parties, presumably on the basis of our own, or somebody else's qualitative political judgement about the BNP.
That isn't impartiality, it is its opposite. It would be contrary to our obligations under the BBC's Charter and contrary, I believe, to the British public's expectations of us. It would be wrong.
Does that mean that we believe the BNP should not be challenged? Of course not. They should be challenged as tenaciously and as searchingly as any other political party ï and I believe they are when they appear on the BBC. From news coverage to hard-hitting, and indeed award-winning, investigative journalism, we have probed both the BNP's stated policies and some of the views of the party's leaders and supporters which are expressed only behind closed doors.
But Question Time is the public's chance to challenge the politicians - that is why it is so important that they should sometimes be able to hear and interrogate politicians from the relative fringes as well as from the mainstream.
Political parties of course have the right to be treated fairly and evenhandedly by the BBC. But the central right we are upholding in this decision is the public's right to hear the full range of political perspectives, to hear other members of the public putting those perspectives to the test, and then to form their own conclusions. Excluding any party with demonstrable popular support from taking part in the programme would be to curtail this public right.
The case against inviting the BNP to appear on Question Time is a case for censorship ï the case, in other words, that (in the opinion of those who make it) the BNP's policies are so abhorrent and so liable to sow hatred and division that they should be excluded from this form of public discourse altogether.
Democratic societies sometimes do decide that some parties and organisations are beyond the pale. As a result, they proscribe them and/or ban them from the airwaves. The UK government took exactly this step with specific parties and organisations in Northern Ireland in the 1980s.
Many of course would argue that proscription and censorship can be counter-productive and that it is usually better to engage and challenge extreme views than to try to eliminate them through suppression. My point is simply that the drastic steps of proscription and censorship can only be taken by government and parliament. Though we argued against it, the BBC abided by the Northern Ireland broadcasting ban in the 1980s and, if the BNP were proscribed, the BBC would abide by that decision too and the BNP would not appear on Question Time.
But that hasn't happened and, until such time as it does, it is unreasonable and inconsistent to take the position that a party like the BNP is acceptable enough for the public to vote for, but not acceptable enough to appear on democratic platforms like Question Time. If there is a case for censorship, it should be debated and decided in Parliament. Political censorship cannot be outsourced to the BBC or anyone else.
At the heart of public service broadcasting is the idea of public space ï of programmes and services which are available to all and within which people can encounter not just ideas and attitudes which accord with their own, but ones which are utterly different from theirs and with which they may profoundly disagree. As the present debate about Question Time demonstrates, maintaining this space is sometimes difficult and controversial. It is also essential, if we really want the public to engage in the democratic debate about the great issues of the day.
(This article appeared in today's Guardian)
All posts are reactively-moderated and must obey the house rules.
Join the discussion...
Whereby I am no supporter of the BNP, far from it, or what it stands for, I will applaud the BBC for making this stance, for the exact reasons they give.
The BNP, though nothing like the mainstream parties, is, after all, a political party in British and European politics, with duly elected members of both, and as such, without being a proscribed organisation by the government, should be permitted to engage as all other such parties are entitled to. To deny that would be to ascribe to exactly what some abhor in the BNP itself.
Congratulations to the BBC for standing up to Peter Hain and his ilk. I am no supporter of the BNP and anything they stand for, but we live in a democracy where they have stood in elections and been legitmately voted in. If we sign up for democracy, we sign up for the results it brings and in this case it means 2 BNP MEPs. As such, they should be allowed to come on QT in the same way UKIP are allowed on.
Well done for the courage of your convictions in allowing this to happen.
This comment was removed because the moderators found it broke the house rules. Explain.
I feel that although people may instinctively feel that the BNP stands FOR prejudice and racial discrimination, this is not so. In actual fact they stand AGAINST racial discrimination of the British native resident. They stand FOR the Britsh reident who feels undermined by an increasing sensetivity to accusations of racial prejudice which resulted in a Swindon schoolboy being beaten up by an Asian gang who left him with brain injury because the school felt powerless to instal discipline against this demographic group.The BNP have attracted support from across the political board for theses reasons. A tougher stance on general immigration from our government would protect the British citizen and make the BNP redundant.
I think it is right for the BNP to appear on Questiontime. Whilst the majority of the sensible British public are appalled by what they stand for we do live in a democracy. If they are a legitimate party (and they do have two MEPs) then they also deserve the right to be heard. The worst thing that could happen tonite is for Griffin to be shouted over and not allowed to express his parties views. If he is allowed to speak all will come clear about his appalling party and policies. He is an intellectual lightweight and will be unable to defend the views of his party. So let him speak and then see how few people will want anything to do with his views and politics. I'll be on the sofa watching it tonite as I believe will millions of other people.
Comments 5 of 55
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Hello homebrew forum,
I have been making my first brew, a melomel mead using approximately 7 pounds of honey, 4 frozen concentrate lemonade, and enough filtered water to fill up my 5 gal. carboy, with about 6 inches of space from the top of the neck. I used 2 packets of Lavlin 1116 yeast (I only added one, but got spooked when nothing happened, and added another, only to later read that yeast has a lag time when it is multiplying and colonizing the must).
Right now, it has been going since Jan 18, with an OG of 1.090. The bubbler on the top has shown a promising "blip" every 30 seconds or so, but when I checked it on Feb 9, it had only gotten to a SG of 1.052. I just checked it again today (Mar 25), and it is reading 1.034. Is this a normal speed for mead? Is there a way to speed it up?
Any input is greatly appreciated!
Slow fermentation is common with meads, but there is one thing that stands out for me here. Neither honey nor lemonade have many nutrients in them, so it may be that lack of nutrients is the problem here. Since you are getting some fermentation, it may just take a long time to finish, but it's good that you're getting some progress.
Primary:Concord Pyment, Cyser, cider, White Grape Peach wine, Raspberry Concord Wine, Czech Pilsner
Bottled: White Grape Peach wine (sparkling and still), Light American Ale, Cranberry wine, JAOM, Apfelwein (sparkling and still), Grape Cranberry Raspberry wine, Northwest Pale Ale, Chocolate Cherry Ale
Boil some bread yeast and dump it in, it sounds like a lack of nutrients to me.
Yep, lemons have a tendency to shock the yeast. If you do what the above comments say, you should be fine. Mead fermentation can often take a long time anyway.
A mangiar questa minestra o saltar questa fincestra.
Yes, you want to kill it. I can't see why bread machine yeast wouldn't work. I just pour a bit of boiling water over a tsp of yeast, let it cool to room temp and add.
There is a perception of slow fermentation being common with meads because of suboptimal fermentation conditions being common. Nutrients are very likely part of the issue; also, with the lemon too, pH can be an issue; if adding nutrients doesn't kick start things, you could try adding some calcium carbonate. Your OG wasn't all that high, and your yeast should have chewed through that in less than a month...
Temperature could also be an issue if your carboy is in a particularly cool location (basement, etc.)
I did go with a lower sweetness mead, I wanted a dryer result. Being my first time, I was a bit concerned when it took more than a month, but thought that maybe it was normal. Thank you guys for the fast replies! I'll try the bread yeast, and go from there
Oh, the carboy is kept in a room that is usually kept from 19-22 °C, so I don't think temperature is a major playing issue in this, but I'm no expert. There is also a garbage bag around the carboy to block light, that may help keep the temperature up a few degrees.
I added the bread yeast, but it didn't seem to change much. I'm going on holidays for a few days, so I turned the heat up for that room before I left, hope that helps it a bit


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Editor's PickWhile the brochures are getting ready for their long journey to your mail box, tickets to all BJMF events are now on sale. And while it goes without saying, we're incredibly excited about the quality and the range of events on this year's schedule. So while other upcoming posts will focus on... Read MorePosted In:


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Dancing Classrooms Students to Perform at Grand Central Kickoff Celebration
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Dancing Classrooms Students from across New York City. 132 students from all five boroughs and Westchester County will perform a variety of ballroom styles, including Merengue, Foxtrot, Rumba, Tango, Swing and Waltz.
Dancing Classroom's performance is part of a full-day celebration of Grand Central Terminal's 100th Anniversary on February 1. Starting with the kick-off event February 1, Grand Central celebrates its monumental milestone with events and activities throughout the year. Celebrations include "Grand By Design," a major new exhibition on the history of the Terminal that runs February 1-March 15, 2013; family-friendly events including "Grand Centennial Parade of Trains" May 11-12, 2013; publication of a new book, Grand Central Terminal: 100 Years of a New York Landmark; world-premiere art exhibitions and installations including "On Time/Grand Central at 100," "Keeping Time/Poets and Artists Honor Grand Central" on April 10, 2013, and "The Next Level: Photographs by Hiroyuki Suzuki" from July 27-November 3, 2013; and much more.
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May 29, 2014
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