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Wriggly Scott - Names
Artist: Wriggly Scott
Producer: Wriggly Scott
Album: Back and Forth EP
Avg Rating: 3.1 ( 8 votes )
Just how much can Names tell you about a person? Sometimes, quite a bit; for example, Wriggly Scott's alias indicates to me that he probably owns the director's cut of Blade Runner. (As for the "Wriggly" part, I won't speculate.) On a freshly-released standout off his latest mixtape, the Dubai-repping producer enlists two of his Music collaborators to spit about the power of appellations to define a person. Backed by the headliner's hip-swiveling keyboard/percussion grooves, Toofless (aka Ferrar Ibrahim) and Jibberish rhyme about Christian names, stage names, brand names and every other kind of moniker you can imagine. Feeling it? More awaits on Scott's brand new Back & Forth EP, available now for digital purchase.
Written by richard on 12/13/12
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Helps explain drop off in play last year Brad Biggs
Earlier this offseason there was debate whether or not New York Giants defensive end Jason Pierre-Paul was overweight when he showed up for training camp last year.
Coach Tom Coughlin said it was a problem. Pierre-Paul later disputed that notion.
There was no debating Pierre-Paul's play slipped in 2012 after a breakout 2011 campaign and now we may know one primary reason why. He has a back issue. Pierre-Paul will undergo surgery today in California, according to Pro Football Talk. The procedure will be performed by Dr. Robert Watkins and the expectation is Pierre-Paul will be ready for the start of the regular season.
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Spaghetti with ketchup - does anyone else eat this?
- t
- Too Embarrassed to Say Aug 6, 2001 03:16 PM
When I was growing up my mom and dad would whip up a quick bowl of thin spaghetti, mixed with butter and then mixed with Heinz ketchup. Often we would have it with Bordens grated american cheese sprinkled on top (which I can't find anywhere these days, anyone have an outlet for it?) I still eat it. And I still really enjoy it. Most people really look disgusted when I mention it. Just wondering are there any closet spaghetti and ketchup folks here?
I have never had this, but friends of my in-laws were talking about it one day. They were newly married, and she (Irish) was anxious to show off her cooking skills. He (Italian) asked for pasta. He got overcooked spaghetti with butter and ketchup, which is what she had grown up believing was Italian food. They're still happily married, believe it or not. :)
re: Beth P.
thats the Irish for ya
re: benny la coco
I thought Spaghetti and ketchup was urban legend!
re: PotatoHouse
Heh. Well, maybe you should try some and expand your horizons? ;-)
Oh my! I thought only MY family was served that combo. My mother always cooked spaghetti with ketchup and grated cheese when my sisters and I were growing up. When we were in our teens, she went all 'exotic' and started using Ragu. Actually, the ingredients - butter, ketchup and grated cheese don't sound gross at all to me. Though, quite honestly, I haven't thought about that preparation in years. But it sure sounds like comfort food. So, yes, guess I WAS a 'closet spaghetti and ketchup eater' - albeit quite a few years ago. (Hey! This isn't my twin, Lynn, posting this, is it??? The post was signed "Too embarrassed to say." Well....if it IS.....well, as Emily Latella used to say on SNL, "Nevermind!")
re: AliceJ
Just read your reply, I'll come out of the closet I confess, it's me.
'japanese spaghetti' is made w/ ketchup...i make it all the time and at first my friends were turned off, but once they tasted it, they had to admit they liked it.
boil up the noodles, then in a frying pan quickly stir fry some onions and slices of ham if you eat pork (or bite size pieces of chicken breast is another possibility)...salt, pepper...(i'd use ajinomoto -- otherwise known as msg)...and ketchup...toss in the noodles.
re: christina z
Hah! Yeah! That'd be swell on Halloween.
during my time as an exchange student in finland in the early 1980's, i came across the horror (sorry) of ketchup and spaghetti several times. i must admit a bit of shock the first time i saw what my host brother was able to do with a perfectly fine plate of buttered noodles, finnish/swedish meatballs on the side, and a squeeze bottle of ketchup. he seemed puzzled by the fact that i didn't follow suit, instead asking someone to pass the cheese and butter. ah, but the horror was to continue, when, on another occassion, my host brother squeezed ketchup and mustard unto a (thankfully, self-sized) pizza, which was topped by melted cheese and canned peas. no sitings of cardboard cylinder parmesan cheese, however.
a couple of years later a finnish student studying in the u.s. reported having spaghetti for dinner earlier that night. intrigued, i asked him what sort of sauce he put on it. "oh, the family had some weird looking red sauce with meat in it." "did you eat it?" i asked. "no way. i asked for the ketchup."
re: jr
That's a really funny story. When I was in grade school I would ask all of my friends to taste the spaghetti, butter and ketchup mixture and for the most part they liked it. My one friend still eats it to this day. For those who haven't tried it, the closest thing I've had that reminds me of it is Pad Thai. Well, I guess a really bad Pad Thai that is.
re: Too Embarrassed to Say
It probably reminds you of pad thai for good reason. My favorite recipe for pad thai actually includes a lot of ketchup, mixed of course with fish sauce and garlic. It is from Jennifer Brennan's The Original Thai Cookbook. (However, I usually don't scramble the eggs in like she says -- I usually do them separately as an egg pancake and use it as a garnish.) Ketchup seems to really have legs in lots of Asian cuisines.
BTW, my grandfather loved spaghetti with ketchup too. It was for him the essential accompaniment to my grandmother's wonderful fish cakes.
re: Alan Divack
I did the spaghetti noodle and ketchup dish when I was in high school....and then I started cooking professionally....and the noodle/butter/ketchup dish is still something we cooks in San Francisco occasionally eat when there's no time to fix much else for staff meal. We have some great Thai restaurants in SF that are literally holes in the wall with good Pad Thai. I hate to think there's ketchup in it, but who know's?! :)
re: Nicole
Nicole, could we ask you to move over to the SF board to post some info on said Thai places? One of our common themes on the SF Bay Area board is how lousy so many Thai restaurants have become. We'd love to hear about the good ones.
re: Melanie Wong
Melanie....I'm going over to the SF board with two Thai places.....if you're in Bay Area, please add any good places....thanks
Me Too!!!!
My mother used to make it for me as a kid. She ate it as a kid in a brooklyn-jewish family and when she told one of her italian co-workers about it, the woman was totally baffled and grossed-out, ("Do you heat up the ketchup?")
Then we all got to fancy and started having ragu. I haven't had it in years but might have to make it soon. THat will shock my fancy, new fiance.
Really. My mom would add cottage cheese too. I bet my parents still eat it when we're not around to mock them.
re: sharon
Do you heat up the ketchup? Don't leave us hangin'.
I've often sworn I'd write a book titled, "What to Make When You Think No One's Looking." A compendium of culinary no-no's we're ashamed to admit we'll eat. Things like re-heated spaghetti, Kraft Mac and Cheese with canned Vienna Sausages (for the brave only), and other things--like "road kill". I'd certainly add spaghetti w/ketchup, and lasagne with cottage cheese. It's all survival food, either because there's nothing else to eat or no proper ingredients for authentic ethnic cuisines. Still, I can't justify reheated pasta, I just like it.
re: Pete Feliz
re: Pete Feliz
One for the history books:
My ex-mother-in-law used to open up a couple of big cans of Friend's baked beans Saturday nights and serve them with hot dogs. Sunday night she'd take the leftover hotdogs, smash them up, mix with the leftover beans, and a packet of store brand chili mix, and call it chili.
Ah, fusion cuisine!
re: Pete Feliz
I love reheated spaghetti. Where the pasta has soaked up the sauce, then fried in butter and add grated cheese to melt. Love it.
My husband grew up on something similar: spaghetti with tomato juice and sliced American cheese. He still has fond memories of it (even though I sure as hell won't make it for him).
Oh, Lord yes! :)
Ever since I was a kid (when it all began) I've eaten spaghetti with ketchup!
I think, if memory (which is sketchy on this point) serves correct, that Mom, being a professional cook, upon discovering that she was out of commercial spaghetti sauce and not having time to make any from scratch deduced that ketchup would make a fine substitute, and indeed it did.
She would generously butter the pasta, then mix in room temperature ketchup, and I grew so fond of this concoction that I would prefer it over commercial sauces or my friends' mothers' homemade sauces.
As I grew up and learned to love to cook, I modified the ketchup, and you may want to try this yourself: Pour the ketchup into a saucepan and, in addition to liberally buttering the pasta, toss several pats of butter in with the ketchup. Add a couple of dashes of salt and pepper, some oregano, some garlic powder, maybe a dash of thyme, and some chopped onion if desired (add all the above ingredients to taste).
Simmer the ketchup mixture until the butter melts, stirring frequently. Add to the hot pasta and mix well and voila!
I also have concocted a recipe for a tomato/dill creme sauce using ketchup as its base....I'll share it if anyone wants to e-mail me and ask for it (I'd post it here now, but I'll have to look it up as I don't remember it off the top of my head).
re: John Russell
That's how my mom came up with it, in a pinch with no sauce. The pepper really makes a difference.
A resounding YES!!! Much to the disgust and dismay of friends and loved ones. Even my brother won't eat it any more. But I love it. I use sharp cheddar cheese now and add green onions and garlic powder. It is a staple but I can't get my wife to try it.
my mom used to make spaghetti with ketchup and hamburgers... I call it poor man's spaghetti dinner...
I still love it...it has become a "comfort" food for me!
Yes! We do eat this! It was conceived by my mother in our family when she had no sauce to put on the noodles. We ate it without any dairy. We used margarine (which I don't eat now!) and if you add a bit of pepper, it makes it very delicious. Pepper really shines in this dish. My brother adds a bit of mayo to it. Use butter and or olive oil!
I can't eat any commercial ketchups (nor catsups :) so I hadn't eaten it for a long time. But, luckily, I remembered that I could duplicate the same taste. I have been eating it because I figured out how to get that same taste. Now, this is if you're the type that adds just enough catsup to cover the noodles, not enough to be a highly visible and scoopable sauce. I haven't tried it with that quantity, but it may work!
Noodles (somewhere between 1 and 2 cups cooked)
about 2 tablespoons of crushed tomatos (a sauce)
Salt (omg yum @ "realsalt" in this).
Onion powder
Garlic Powder
and finally, most importantly, a spritz of white vinegar! I'm not sure how much I add, I'd say about a teaspoon for the whole lot.
It's really good.
I think adding cheese takes away from it's goodness.
Unless you add kidney beans to it, then by all means add your cheese :)
re: FoodBelly
My Mom made "Spaghetti Pizza" which was a hot mess. She tossed the spaghetti in ketchup and though in browned hamburger. Added a layer of shredded mozzarella and a couple of slices of pepperoni on top. Then she baked the hell out of it. She won $20 in a recipe contest so of course this dish was served everytime we came home from college with friends. I finally had to tell her to stop.
re: chinacat1969
China; you have brightened my afternoon, read your reply and laughed my head off ... thanks
re: FoodBelly
forgot to mention a pinch of sugar
re: MarkG
When my mother made spaghetti for dinner, she served it with jarred sauce and then, in later years, with homemade sauce.
But elbows (only elbows, no other type of pasta) with ketchup was a fairly common lunch dish for me. No butter, just elbows and ketchup. Actually, I still eat it sometimes. It's comfort food.
re: marcia2
Elbows with butter and ketchup was the side dish that always accompanied salmon croquettes in my house. That was in Brooklyn in the 60's.
If I am eating some bland bottled sauce, I will quite often add a splash of ketchup and hot sauce to flavor up the sauce. The ketchup adds a bit of richness and the hot sauce adds some zip.
Not if its my wife's homemade, only for a bland bottled sauce.
Total comfort food. My mom made-makes a great meat sauce from scratch, but when she was busy, or there wasn't much else around we would get buttered spaghetti and ketchup as a treat. Usually cubes of cheddar and frozen mixed veg on the side to make a complete meal. I still eat this maybe twice a year, but only home alone- and I wouldn't admit it to your face.
I dislike it when people razz or berate the tastes of others, but since you asked, I'd have to respectfully say "HELL NO",
I'm pretty sure in the movie "Goodfellas" ,mobster Jimmy Conway (Robert DeNiro) puts ketchup on his spaghetti at Tommy DeVito's (Joe Pesci) mother's house. (PS.. the half dead body of Billy Batts is in the trunk of the car during the duration of the late night meal.)
I always thought this scene was odd, thinking Italians would never do such thing (or people like Jimmy who hang around Italians.) But he is Irish, so who knows (some people had alluded to the Irish/ketchup connection earlier in the thread.
re: rochfood
Haha, I never noticed that it was spaghetti he was squeezing the ketchup onto. It definitely has to be a subtle play on his Irish background.
In the same movie, Henry Hill chides a restaurant for serving him "egg noodles and ketchup" when he asked for pasta and marinara sauce.
Italians would never, ever, use ketchup...no one in my family would even consider it.
re: venividibitchy
On the topic of "Italians would never do this", I was living in Florence and studying Italian in the mid-80's. One night I went to dinner with a friend from NYC and one from Norway - for dinner and also to practice Italian. We ordered pasta and the Norwegian, refusing to speak Italian, asked the waiter for ketchup in English. The New Yorker, the waiter and I were all HORRIFIED with mouths agape. (I had never heard of anyone doing this before at this point - the second time I've heard of it was reading this thread!) Eventually, the waiter apologized and said they didn't have any. That was our last meal out with the Norwegian.
When I lived in Japan I soon learned that Japanese spaghetti was HORRIBLE - really sweet and bland. Someone upthread suggested they make it with ketchup. Interesting. I think you develop a real fondness for foods eaten in childhood - no matter what those foods are.
re: woodleyparkhound
That must have been in the 1970s or so. These days, Japanese spaghetti is remarkably good, and there are many, many variations available.
re: Tripeler
It was 1987-88.
re: woodleyparkhound
It's still common in Japan - you won't see it at Italian restaurants there though. Lots of housewives still make it too. Well, at least my aunt does.
my mother served spaghetti with ketchup to the kids, while the adults were served meat sauce or marinara sauce
re: Bex_03
I think people in Britain do this quite a lot. I keep recalling a scene in a Brtish fanatasy novel I read where the character says that the reason she has 2 convenient empty Heinz bottles around (to stuff 2 inconvienent genies in) is that she was "planning to make a bolongese"
re: jumpingmonk
My sister and her friends would have elbow macaroni with ketchup when they were in their teens...
re: jumpingmonk
Yeah! That's my mom's "bolognese"...meat and ketchup. She did live in England for awhile, so perhaps you're right.
re: Bex_03
In some ways this thread has cleared a lot up. that scene (BTW remembered where it was in Tom Holt's "Djinn Rummy") I aways got very very confused.
It sounds wonderful, but maybe a little rich ... Heinz is the best ketchup in my opinion ... And ketchup with kraft mayonaise and a little sugar, makes a nice quick thousand island dressing for your salad ...
Wanted to take this opportunity to share with all, that if you live in a state that has a Smart & Final (Calif, Az, Nev) ... Heinz spaghetti sauce is the one used at the hot bar at Sizzler Restaurants.. As many times as I have made spaghetti sauce from scratch - I would say that Heinz in the can is as good as any - for fast ..
as a child, i ate spaghetti with ketchup, slices of Kraft singles, and (wait for it) bacon.
i'm having a major flashback right now.
DH always puts ketchup in mac&cheese...boxed or from scratch, it doesn't matter.
Good Lord No! But I've mentioned before, a high school gfriends mother would add hot water to top ramen noodles, let them sit in a bowl, drain it, dump Heinz ontop and eat the whole thing while I gagged.
I'll do weird things with leftover macaroni but it never crosses my mind to have ketchup on it...
OMG....my mom who had ZERO idea how to cook used to give us this when we were little. Pasta was totally undercooked and then Heinz poured on top. Horrible. I did not know this happpened to other people :)
re: budlit
That is exactly how I make my "ketchup fried spaghetti." You can't just dump the ketchup on, but must make sure the sauce is tacky. (How my dear mother always described it). I just made some for myself for dinner, which prompted me to go on line and see if I am the only person in the world who remembers this dish. I am happy to see I am not alone.
YES! it is called "Spaghetti Western" (and i love the suggested book title below (what to cook - or eat - when nobody is looking)
so - you boil and drain well some good spaghetti. then you put it back in the cooking pot to dry out a bit. Then you add maybe 1/2 cup butter to melt. Then add maybe 1 cup grated real cheddar (not process) - maybe more depending on your taste, plus about 3/4 cup of good ketchup. I have tried the organic version, but it just does not have same "spaghettio" result. THEN the trick is a bit of celery salt - that is what makes it hard to resist (and of course, ground black pepper, fresh, just a bit)
ps - stir it all together gently to melt and make creamy but do not break it up and end up with mush. ALSO - be careful not to curdle the cheese
and that is one of our family's fav apres ski or winter sailing suppers. Works for camping too.
the celery salt is the trick
re: Georgia Strait
My grandmother tried to cheat with the spaghetti by squirting in copious amounts of ketchup, I was disgusted and got really nauseous as a kid and asked her to stop putting ketchup in the sauce.
Fastforward: I'm visiting my fiance's family and was surprised to see heinz on the table, with plain spaghetti and meatballs. (they're Swedish) I didn't touch it at first, but I've reserved myself to a couple of drops on the pasta so it isn't so dry. I just think of it as something entirely different from pasta, but I can see myself groaning at my in-laws squirting ketchup on top of the bolognese I've simmered for hours :(
Husband #1 used to eat this in college when he was broke or drunked up or both, and he pronounced it "mighty fine eatin'." If he was flush, he'd toss in a spoonful of skweezy cheezy product.
This is the way spaghetti is served in the Phillipines with add-ins like vienna sausage and ham. The signature ingredient, however, is banana ketchup. There's a Filipino place here that serves it and people lap it up. There a a couple of chains in the islands that feature it, too, for instance Jollibee's.
There's a legend that it was served to Gen. Douglas MacArthur and he liked it.
You can find lots of recipes on line for Filipino spaghetti.
re: brucesw
jollibee just opened near seatac, they had spaghetti with sweet tomato sauce and finely grated cheddar served with chicken. i prefer the banana sauce labeled hot and use it for potsticker dippping. also instead of ketchup for rice omelet a la tampopo. at jollibee the chicken is good but i would avoid the spaghetti.
in the 60s we would get spaghetti and fried chicken at the la farmers market. completely different style though. can't believe my mom let us get potato guns and zorro swords there (with chalk holder at tip so you could make the z sign but still good for poking out an eye).
I've used ketchup as a filler when I didn't have enough sauce. But to use ketchup entirely? Mm, nah.
No, but when I was a tad I used to put ketchup on my salad. I don't remember why. It was something having to do with my mother's insistence that I could only use the particular type of salad dressing she approved. Probably oil and vinegar or something. Which is weird. I could glop ketchup on there, but not any kind of salad dressing I actually liked.
re: ZenSojourner
ZS, do you think mommy thought it was lower in calories and healthier than bottled dressing? That's EXACTLY the kind of the my mom would've done: "Oh, no honey, bottled dressing's not healthy for you!! It's full of fat, and preservatives, and flavorings, and oh, just terrible things! Here, use ketchup instead!! It's good for ya!! And it's so tasty, too!" (Shades of the vitameatavegamin commercial..). ZS, do you have an e-mail you'd be willing to give up? Mine's on profile. I want to ask you about one of your other blogs. or can I contact through your blogs?
re: mamachef
No, she was just a control freak. SHE ate salad dressing.
I developed a terrible habit of dipping my fries in salt instead of ketchup because she insisted that I had to eat them with a fork if I used ketchup. Naturally I was convinced that if I ate my fries with a fork, everyone would stare at me. Actually they probably would have - fries and chicken were finger food where I came from. Which, oddly, is the same place my mother came from, but she had all these weird pretensions
I'll e-mail you, or you can probably find my e-mail address on one of those blogs. I think it's on the non-cooking one under contacts, suitably hidden from spambots in javascript. That's the only reason I don't "publish" my e-mail address anywhere, they're crawling everything these days, even dinky little blogs like mine.
re: ZenSojourner
#2 son calls them lice.
re: mamachef
Ewwww! Unsettling . . . probably because it's so accurate an image. EEEEWWWWW!
re: mamachef
hey ketchup is a vegetable, so proclaimed by reagan for the school lunch menu.
re: mamachef
You know I can just hear that Norwegian-influenced Minnesota drawl . . . and the Ketchup Council commercials courtesy of Prarie Home Companion
Yes. I'm 68 and once in awhile my mom would give us this. I think it was a treat. I still have it maybe twice a year. I don't delude myself into thinking that it's healthy by any means. Just a treat.
Spaghetti is a pretty popular dish served to kids here in Norway, as probably that is a way to get them to eat pasta. At least for those not too used to it.
Me I think most ketchups are way too sweet to use with pasta, making the combined taste much too heavy. A better way to use kethup might be to heat some good quality tinned tomatoes quickly without the juice, and then add a dash of ketchup in that(preferably a more spice variety without a load of sugar). Then some fresh thyme in as well, and it will taste like something.
re: jostber
i've been draining canned cut up tomatoes to use on pizza. amazing, can is well over half liquid (i squeeze dry after draining probably wind up with 1/4 volume of solid).
Jeez- the pot's on the stove right now, you all have made me so hungry!
Sometimes I make it with just the ketchup and butter, heated up in the pan after the pasta's drained, with lots of pepper or sriracha, but it climbs to a new level if you cut back the butter and add cream with the ketchup and pepper.
Too Embarrassed, don't be. You seem to be in good company, if this thread is any indication.
so funny I saw this
my wife is Japanese and she uses ketchup in her pasta that she serves to the kids-even adds cut nori on top
I just cant do it.
My wife could eat spaghetti out of a can every day - I'd rather make fresh and add canned sauce than eat that stuff. Your dad's recipe would work for me.
When I'm in the mood I make a bastardized version of meat sauce inspired by bolognese (I'm amused by this subthread from below: http://chowhound.chow.com/topics/2692...)
I talked about it here: http://chowhound.chow.com/topics/7326...
re: huiray
My mother in law used to do this, when she would reheat her spaghetti. But then again, her cooking was very bland. Not being critical, that's just the way they liked things. I would not put it in my spaghetti, although I did try it a couple of times under her influence.
re: EmJayC
Heh. :-)
Mind you, I wouldn't use JUST ketchup and soy sauce on leftover spaghetti...although I wouldn't say the combo is exactly "bland", unless you used just a dash of each.
The "meat sauce" I described in that other linked thread wouldn't be ANYWHERE close to "bland", even if I say so myself. ;-)
Not since eating C-rations in Nam. Canned scrambled eggs w/ ketchup and chocolate pudding too. YUM!
Ha! Those Irish really know how to screw up perfectly good italian food. My full-blooded irish boyfriend grew up thinking lasagna was shells, tomato sauce and cheese mixed together and baked. Got a big surprise the first time he went to a restaurant and ordered lasagna! He and his family now refer to it as irish lasagna.
I always assumed my mom invented this dish to use up shredded chicken. We could count on having ketchup spaghetti the day after a roast chicken meal. Ingredients: Onions sauteed with bell peppers, julienne carrots and shredded chicken. Toss with hot cooked spaghetti, Heinz ketchup and lots of black pepper. I thought it was delicious, but I suspect it's a dishes-from-childhood-are-tastier thing. Interesting, though: my dad still hates spaghetti with tomato sauce or Bolognese, but looks forward to this dish.
My mom sometimes makes spaghetti this way:
Cook bacon strips or ham if you like with sliced onions and julienned carrots. She adds the spaghetti and ketchup salt pepper. I don't know if it's just her or if it's a Japanese thing but it tastes really good!!
TE - I eat it the EXACT same way. Perhaps I have a long lost sibling I didn't know existed! Since I no longer can find Borden's I use Kraft Grated American Cheese, I think they sell it primarily to go over popcorn. It's usually in the same section where you find cardboard parm, swiss knight, and laughing cow. I keep it in the freezer, since I don't eat it too often.
I worked at a prison and that was the first time in my life I had ever seen people put ketchup on already sauced spaghetti noodles. Actually that was the ONLY time I had ever seen that.
For some reason I looked up this topic and was very surprised! I was utterly disgusted when I saw my late husband eat this junk! He would boil up elbow macaroni noodles, and put ketchup on it, ugh! I then asked my sister-in-law and she said her husband did the same thing as well. When at a family reunion, I had mentioned this to the whole lot of them. To my surprise, everyone started to beg Oma Lilly to make them some. Now get this, this is why all the men die before 45 in that family. Here's what she did: boil elbow Mac till done to your liking, she killed it, then she took a pound of bacon and fried it crisp broke it up small pieces and then added a cube of butter and melted it. Poured this whole frying pan of greasy yuck over drained noodles added the ketchup and stirred it up. Lunch was served. Everyone ate it except you know who, the wives of these two brothers. Our children loved it, grimmeny! They are from Hanover, Germany, may very well be a war thong as I am English and beans on toast came during the war.
re: Sakii20
Well duh, bacon makes EVERYTHING better. ;o)
I would have eaten some. Just to, cough cough, be polite.
re: mucho gordo
In my childhood home, spaghetti was served in one of two ways -- out of a can or cooked up and splashed with ketchup and/or butter.
Virtually every lunch aboard my fishing boat was a few packs of those quick cheap chinese noodles with lots of ketchup and butter s/p. My crew never complained. We never stopped fishing just stuffed our faces while working on deck. I still make that lunch once in a while at home.
Hand in the air and NOT Too Embarrassed to Say..btw,
Warm spaghetti with cold ketchup took me thru college many a time. Along with eggs over easy, scrambled with cold ketchup. Sometimes I give into the craving even now.
I never added cheese though...that would have broken my college budget.
OMG, this brought back such fond memories for me! When I was in 9th grade, I had a friend whose family had a camper trailer. We were allowed to "camp out" in it about twice a month. We always had spaghetti noodles w/ketchup, lots of black pepper and canned Parm cheese, a large bag of peanut M&M's, Chips Ahoy cookies, Lays Classic Chips w/French Onion dip and Cokes. We had a radio going and all of our favorite girl magazines. We talked, laughed, dreamed and shed a few tears. No T.V., no computer, no cell phone, etc., teens these days couldn't survive a night like that, lol. She and I always had a blast!! Oh, there might have been some gossiping going on, too. :D
I opened this thread fully expecting a Honey Boo Boo reference, surely I'm not the only 'hound enjoying that guilty pleasure on TV... I had never heard of ketchup and spaghetti except as a joke until last week. Then that darling reality TV family had "sketti" for dinner - spaghetti with melted country crock and ketchup. It looked an awful lot like Chef Boyardee, another guilty pleasure, so I might have to give it a try.
re: mpjmph
I saw that, told hubby, and he winced. I however while fully expecting it to be horrible suspect the next time I boil spaghetti noodles for dinner a few may make it into a bowl with a dab and a squirt so I can find out just HOW terrible.
re: mpjmph
Me too, had never heard of it before seeing it on the show. But like the spaghetti tacos from iCarly, we had to try it. Made it last night for a snack. Not sure if I had the proper proportions of butter to ketchup. It needed salt and pepper. It was just OK, wouldn't try it again.
re: Wawsanham
Must disagree. It seems to be something that came from Eastern Europe pre-WWII. I love a good Italian sauce, but I find the ketchup and butter to be more comfort food. I know the difference between the two, and they are totally different animals not to be confused.
re: michele cindy
I'm sure they also knew the difference between the two--but, I don't think they thought of the difference as being big enough to care about--at least in those cases I experienced.
re: michele cindy
Since my grandparents came from eastern Europe, maybe you're right about that. But I'd go one step further to say that, at least in MY childhood household, there was really no such thing as an Italian tomato sauce. Pasta was either spaghetti or elbow macaroni, and either could be topped with butter, ketchup, or both. Those were the only choices that existed in our very limited culinary world.
re: CindyJ
The most important thing is that it hits the spot, and that the eater enjoys it! I occasionally like a good plate of noodles (spaghetti, or whatever) with butter and a bit of salt or some herbs--ketchup not as much, but I wouldn't rule it out depending on the circumstances :)
re: Wawsanham
Suppose you chopped up some onions, maybe some celery, sautéed them in nice oil, added ketchup to your heart's content, swished it around and let the mixture just begin to caramelize a bit then dump in pre-cooked (just undercooked, of course) spaghetti and tossed it with the "sauce", finishing cooking in the pan in the "usual" manner adding pasta water as needed? By all means toss in some deshelled plump shrimp as well if you like...
re: huiray
As nutty as it sounds, It would defeat the purpose of the dish to doing anything else to it. It's nice and simple. All this talk about it, I might whip some up tonight. My kids won't eat it... however my husband will.
re: michele cindy
I hope you did it that night. :-)
But, really - you might consider trying something like what I described - it can be quite yummy, so long as one does not have an illogical aversion to the use of ketchup on anything. ;-)
No, but we DO most often have a red, tomato-based sauce, and often with Sun-dried Tomatoes.
re: Clams047
Just to give you an idea that it isn't as bad as it sounds, in a strange way it reminds me of pad thai.
When I was a kid, we had it served this way. Not for me- I dont care too much for ketchup, so used to go with S/P and butter. Funny- two of my brothers still do this from time to time- one brother passed this on to one of his kids- and my sister in law goes crazy when they eat it like this!! But- the two of them put ketchup on eggs, too- which I think is gross!! A little ketchup with fries, or on a burger- if mixed with mayo. Then again, some people will think that is gross. To each his own!!!
re: CindyJ
Boston MA suburb
re: CindyJ
My parents grew up in Newark NJ in the 50's.
re: Marusik
It's also an Aussie thing....my Dtr-in-law,from Perth does it all the time.
re: pdxgastro
That's Connie Francis' recipe in Where the Boys Are! She would order a cup of hot water, make "soup" and eat with the free salteens.
I have to admit, I'd never heard of this. To be honest, it had never even occurred to me as a viable option. And, lo and behold, last night for dinner my roommate's mother asked for ketchup with her buttered egg noodles. Oh the timing!
Ketchup with spaghetti is a Swedish delicacy.
re: machen
Pretty funny comments as well. I just watched this before breakfast, and good thing for my diet I'm not hungry anymore!
re: michele cindy
Oh? Try breakfast their way then.
Actually I eat it all the time... Food is all about your flavor and style.. I even sometimes cook the spaghetti then after drain it... take another pot put light oil in the pan and slice onions and green pepper, Take the spaghetti and dump it on the pan while the peppers and onions are already cook by the oil.. stir the spaghetti up and take some tomatoes paste and put a tea spoon in it and mix the spaghetti.. The Tomatoes Paste is to bring Color and flavor... then after u can either pour ragu sauce or ketchup around the edge......
In Japan and other Asian countries including Korea, "omurice", a fried rice dish made with ketchup is really popular!
re: hungryhungryme
i learned to make omirice from the classic scene in movie tampopo. i do like my eggs more lightly cooked and instead of ketchup i like banana sauce, similar to ketchup but slightly sweeter and slightly different texture. i prefer the hot style. also good with potstickers.
re: divadmas
Yea, that's how I like an omelet too. Great movie! Have you seen 'Eat Drink Man Woman'? Another must see if you like to watch authentic Chinese/Taiwan being made.
re: Puffin3
never got around to it but will put it on my list.
re: amy_rc
It's not too different from my favorite pasta dish, bucatini all'amatriciana, only you traditionally use guanciale or pancetta instead of bacon, add garlic and red pepper flakes to the onions and bacon, mix in a tomato-based sauce, toss the pasta in it, and cover it with romano cheese.
re: monavano
Eaten way before Honey Boo Boo was even born, make that well before her parents were ever born!
We used to get this at a scouts get together. 24 ounce Ketchup, equal water, 1 medium onion, 1 1\2 lbs american cheeze, 1lb spagetti. cook spag. in a med pan cook onions with butter add Kat. and water. simmer. layer sauce, american cheeze and spagetti, 350 oven for 40 min. YUMMMM better that noodles ramon. LOL....
I don't eat it (I won't eat anything with Ketchup in in -- think it is disgusting), but I suspect many people in my small midwestern hometown did. My mom was considered a fairly "exotic" cook because she made spaghetti with tomato sauce and those packets of spaghetti sauce seasoning from Lawry's or whoever. We did use the nasty parm cheese in the green box.
re: marcyfitz
Try putting some hot V* juice with the ketchup. Lots of butter/s&p and grated PG cheese. It's heavenly.
I add a little V8 juice to any tomato based sauce.
The 'original' not the 'spicey'.
On a sunny island in the Mediterranean I was passing the summer on the beach and enjoying a light lunch at the taverna when I spotted a couple of beautiful blondes emptying the contents of a bottle of ketchup over the plate of spaghetti they ordered. I had to ask. I had no other choice. I approached them, sat beside them, introduced myself, and requested their country of origin. One replied "Netherlands", whilst the other whispered "Sweden".
re: Gastronomos
Oy. Whatta way to ruin a perfectly good makaranoia, eh?
re: linguafood
This particular beach side taverna had spaghetti with soudzoukakia. They requested 'plain' I suppose.
We were just talking about this on a recent visit with my brother and his wife. Their 17-year-old German exchange student loves ketchup as a "sauce" on her spaghetti!
Although this is from '01, that was actually around the time I first had pasta in Japan. The sauce was definitely more ketchup than anything else.
Actually, isn't this common in the Philippines?
re: BuildingMyBento
Ketchup is HUGE in Taiwan.
They "put that **** on everything".
re: Puffin3
I'm the OP on this, I was only able to reveal myself after I saw I wasn't that strange after all! I'm very happy to see that there are plenty others who eat ketchup on their spaghetti, and I no longer have any shame for doing so :)!
re: Puffin3
So, second fiddle to mayonnaise?
I'd never heard of this before seeing it make headlines because of Honey Boo Boo's mom, June.
I guess it's more popular than I thought.
i eat this shit every day, i still love it. Which cheese is your favorite? My is hushålls ost


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Original post made on Jul 16, 2013
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Del Mar: McClain lawsuit against school district moves forward
By Marsha Sutton
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The case of former Del Mar Union School District superintendent Sharon McClain, who was hired in September 2008 and released March 31, 2010, vs. the DMUSD is moving along, with a hearing heard May 6 and one coming up May 20.
The hearing on May 20, filed by McClain's attorney, Los Angeles-based Dale Gronemeier, is a summary adjudication to ask the court to rule on the issue of termination notice.
"It seeks to determine that Dr. McClain was not given proper notice of the termination meeting on March 31, 2010," Gronemeier said. "The basic fact is she was given notice of that meeting on March 29. The contract in our view requires that she be notified at least 30 days in advance."
Calling it a "no downside motion" other than the $750 filing fee, Gronemeier said, "If you lose, it doesn't mean anything except that there may be factual disputes and you have to go to trial on it."
If the judge rules in McClain's favor, he said it means that "it is determined that they didn't give the proper notice."
But Ryan Church, an attorney with the law firm of Stutz Artiano Shinoff & Holtz, disagreed.
"In her motion, she's saying that the district had a contractual obligation to give notice, and they did not give notice," said Church, who is working with the school district's legal counsel Daniel Shinoff on the case. "The court cannot rule on whether or not the district did or did not give the proper notice because that's a jury decision."
The school district's attorneys are opposing the motion and are making a distinction on what the judge can and cannot decide. Church said the court can only decide whether or not that obligation exists, and cannot determine whether or not the district breached any contractual obligation.
"Our position is that the plaintiff is asking the court to do something they cannot do. That's an issue for the jury to decide," Church said. "Our position is the court can only determine whether or not a duty exists."
A hearing held May 6 ruled on a motion for judgment filed by the district's attorneys that attacked four different causes of action. "The judge agreed with us on one of them, and the other three will remain intact," Church said.
Both attorneys said many of these motions are minor. "Pleading disputes aren't very interesting," Gronemeier said.
A motion with larger implications will be heard by the court July 8, which was filed after Gronemeier subpoenaed former DMUSD school board member Steven McDowell for a deposition.
"We filed a motion to quash that subpoena," said Church, explaining that the deliberative process privilege prevents public board members from being deposed and bars judicial inquiry into the motives of public officials.
"You're not supposed to be able to take board members' depositions," he said. "That's been a law for quite some time. The voters can question their decisions, but the court shouldn't be able to go in there and question their decisions."


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30GB iPods $50 Off
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Also the 15 gb Ipods are $50 off as well. I just picked up one from my local Mac shop for $349 yesterday
Posted by Quietas on September 9, 2003 at 12:28 PM (CDT)
I don't know why it hasn't shown up here yet, but Apple announced the iPod lineup will now be 10, 20 and 40 GB. I assume this is the reason for the price drops. Refurbished 30 GB iPods also fell by $50 to $379.
Posted by RoryDog on September 9, 2003 at 2:51 PM (CDT)
Hasn't shown up yet?
You better visit a little more often!
Posted by Brian Fenner on September 9, 2003 at 6:38 PM (CDT)
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text:
Wright, Mets finalize $138 million, 8-year deal
NASHVILLE, Tenn. -- David Wright and the New York Mets finalized a $138 million, eight-year contract Tuesday, the largest deal in the team's history.
The contract was agreed to last week, subject to a physical, and the team said Wright planned to discuss it Wednesday at the winter meetings.
"I've grown up in this organization and made lifelong friendships with teammates, uniform personnel and front office staff. I'm grateful for the opportunity to finish what I've started," Wright said.
Wright's new deal replaces the $16 million salary he was to have earned under a 2013 option in his previous contract. The new deal contains deferred money.
"We're thrilled for the organization and our fans that David will be a Met for many years to come," Mets chief operating officer Jeff Wilpon said. "As great a player as David's been with us on the field -- one of the greatest and most popular Mets ever -- he's been equally outstanding in the community."
Without the agreement, Wright could have become a free agent after the 2013 season. New York also is trying to reach a new deal with NL Cy Young Award winner R.A. Dickey, who is signed for $5.25 million next year and then can become a free agent.
Mets general manager Sandy Alderson spoke briefly Monday with Dickey's agent, Bo McKinnis.
"I don't think we've reached the point where there isn't something possible, but time will tell," Alderson said. "I think we've always said we'd like to sign R.A. and keep him in New York."
Alderson has been exploring trade possibilities involving Dickey.
"Something could happen on either front that would bring this to a conclusion, presumably," Alderson said. "I don't expect that's going to happen today. It may not happen tomorrow. It may not happen in Nashville."
Wright, who turns 30 on Dec. 20, batted .306 with 21 homers and 93 RBIs last season as the Mets went 74-88 and finished fourth in the NL East for the fourth straight year. He also had a .391 on-base percentage to go with 41 doubles and 15 stolen bases.
Teammate Johan Santana signed a $137.5 million, six-year contract with New York after being acquired in a trade from Minnesota before the 2008 season.
Selected with the 38th overall pick in the 2001 amateur draft, Wright made his Mets debut in July 2004 and quickly secured the job at third base -- a trouble spot for the team throughout its colorful history.
Wright has made six All-Star teams and won two Gold Gloves, compiling a .301 career average with 204 home runs and 818 RBIs in 8½ major league seasons. He is the club's career leader in several major offensive categories including hits, RBIs, runs and walks.
"I think it's a great statement that David wanted to stay with the organization that drafted him," Mets manager Terry Collins said. "David is the leader of this team in the clubhouse, on the field and in the community."
New York has lowered its payroll in recent seasons as attendance has declined at Citi Field. Asked whether next year's budget was based on the same home attendance as this year, 2.2 million, Alderson said the revenue projection was produced by another department. Then he added: "Well, I don't think it's predicated on 4 million."
Copyright 2012 by The Associated Press
This story is from ESPN.com's automated news wire. Wire index
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- Stanton: This is not a lottery ticket; it's work
- Source: Lester offer on table from Red Sox
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- Picking Up The Pace Of Play
- Explaining the pace-of-play measures in the AFL.
Jerry Crasnick »
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- Our GM offers his take on offseason signings and trades.
Jim Bowden
- Jeffrey Loria's 10-Step Program
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Jim Caple »
- Bowden: 10 bold predictions for this offseason
- Swydan: Five NL moves that need to happen
- Olney: The top 10 MLB second basemen
- Bowden: Where each MLB team stands
- Bowden: Pricing the top 50 free agents


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Tom Brady [1] turns 37 today! In honor of Gisele Bündchen's handsome footballer, we're taking a look back at the power duo's over-the-top PDA. Most recently, Gisele let Tom grab her butt [2] at the World Cup, but nothing can compare to their hot makeout session on the beach [3] earlier this year. And that's just the beginning — keep reading to see Tom and Gisele in all their envy-inducing glory!
Source: Splash News Online [4]
Tom and Gisele went for it [5] at the Met Gala in May 2014, and, thankfully, celebrity photographer Mario Testino was there to capture the moment and share it on Instagram.
Source: Instagram user mariotestino [6]
Gisele and Tom looked they were in a magazine spread when they shared a passionate kiss in NYC in June 2014.
Tom got touchy-feely at the World Cup in July 2014.
Gisele and Tom took a sexy swim in Mexico in January 2009.
Tom and Gisele kissed during the Fenway Park 100th anniversary celebration in Boston in April 2012.
The duo shared a red carpet kiss in May 2011 at the Met Gala.
And showed some PDA while hanging out with Gisele's family in Brazil in March 2009.
The couple got playful in Rio de Janeiro, Brazil, where they attended Carnival in March 2011.
Tom and Gisele kissed on the red carpet at the Met Gala in May 2012.
They relaxed poolside in Mexico in January 2009.
There were more kisses as they watched over their kids at a Boston park in June 2013.
Tom and Gisele kept close while in NYC in March 2008.
They brought their love to the sandbox at a Boston park in June 2012.
Tom leaned in for a kiss with Gisele while vacationing in Rio de Janeiro, Brazil, together in March 2011.
They shared a sweet moment as they rode a boat during their April 2009 trip to Vancouver.
Tom and Gisele kissed at a Boston practice session for the Patriots in August 2012.
Tom and Gisele couldn't keep their hands off each other during their beach outing [7] in Costa Rica in March 2014.
Gisele shared this sweet snap from the couple's 2009 wedding [8] on Instagram for their five year anniversary.
The duo kissed in the car after attending the Met Gala in 2014.


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Content count11
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About BlueEye
- Birthday 05/13/1982
BlueEye's Activity
BlueEye added a post in a topic: Members Online TodayHi Lucky Star -
Love the mod - thank you very much for it. Was wondering if there was a way to cache the results by the hour? Mod works fine on my board but had to disable it as it was slowing down homepage load times by a couple seconds once members online today gets up too high (800+). Seems like simply caching the results rather than running query every time would fix issue and optimize speed for higher use boards.
Thanks again :thumbsup:
BlueEye added a post in a topic: Custom 'Permission Denied' MessageHi Andy -
Thanks for the reply - your suggestion DOES work. The only downfall is that entire page has to load first displaying the error message and then redirecting. It seems like there would have to be a custom hook to have redirect check perform before the entire page loads (i.e., as to not display the error message first and then redirect after page load).
Thanks for your reply!
BlueEye added a post in a topic: Custom 'Permission Denied' MessageHi guys/gals -
I was wondering if there was an option to set a URL redirect in place of a Custom 'Permission Denied' Message for forums requiring users to be logged in to view. The idea here is that instead of displaying that a user needs to login in order to view the forum, I want to simply redirect them to the login screen.
Is this possible?
Thank you,
BlueEye added a post in a topic: RSS Feed for Hot TopicsHi guys -
Just curious if it is possible to create an RSS Feed for Hot Topics within my community? Didn't look like there was a way to do this using the default RSS Export feature built into the software.
Thank you,
BlueEye added a post in a topic: Quote Post to Private MessageWorked perfectly - thank you Aiwa! Enjoy your weekend :thumbsup:
BlueEye added a post in a topic: Quote Post to Private MessageHi IPB -
I had a couple members of my community ask if it was possible to "quote a post directly to a Private Message". This was a feature that was available in phpBB and they have grown accustomed to (especially the moderators). Right now you can PM anyone directly from any post but without actually quoting the post unless you copied over the quote manually.
Just curious....
BlueEye added a post in a topic: Sharing Moderator Log with ModeratorsPerfect Adriano - thanks so much. Purchased!
BlueEye added a post in a topic: Sharing Moderator Log with ModeratorsHi guys -
Just a quick question. Is there a way to share the moderator log with the site moderators? Currently it seems like it is only available for admins to view.
Thank you,
BlueEye added a post in a topic: [RESOLVED] Template Code to Target Forum IDYour the best Mike - thanks! Worked perfectly :thumbsup:
BlueEye added a post in a topic: [RESOLVED] Template Code to Target Forum IDHi friends -
I'm trying to figure out the template code I would need to test against a specific FORUM ID. I thought it might something along the lines of what I have below but it is not working. I'm sure my syntax and/or logic in general is off but hopefully you get the idea of what I am trying to accomplish here.
<if test="$forum_data['id']==9"> Something great goes here. </if>
Any ideas on how to do this?
Thanks for any help you can offer!
BlueEye added a post in a topic: Signature Links after ConversionNenaDice - thanks so much!!! That is exactly what I was looking for.
Kind regards,
BlueEye added a post in a topic: Signature Links after ConversionHi guys/gals,
If we are looking to disable signature links for basic members, is there a way to batch process and remove the links of those who do have them in their signature without going through each member individually? As it stands right now, the signatures all get converted over with links and remain there so long as the user doesn't try to update their signature.
BlueEye added a post in a topic: Amazon AWS CDN Intergrationhttp://aws.amazon.com/cloudfront/pricing/
The biggest advantage is the ability to serve the images over HTTP or HTTPS though. IP NEXUS owners are not able to use "Use https for sensitive information? " option without breaking all images served on that page and triggering a browser warning of a non-secure website.
BlueEye added a post in a topic: Limit Number of Images in CategoryHi Brandon -
Thank you for the response and explanation. That is a good question and I would expect the "100 image limit" to apply to each user individually based on what group they belonged to. For example, basic members could upload 100 images while paid members would see their limit increased to 500 images.
Thanks again!
BlueEye added a post in a topic: Limit Number of Images in CategoryHi IPB,
Currently IP.Gallery allows a category upload limit based only on disk quotas specified for given groups. I would like to see the option to limit the category uploads allowed based on images (i.e., basic members are allowed to upload 100 images to the gallery). This option is currently allowed for albums but not for categories.
There are two main reasons that I'd think this feature would be beneficial.
1.) Usability - my community members are not that savoy from an IT standpoint. They don't know the difference between a megabyte and kilobyte, but they would understand if they are allowed to upload 10 more images.
You have used 36.64K of 9.77mb (max per upload: 9.73mb) Newly Proposed:
You have used 15 of 100 image uploads
2.) The "Max per upload" gets readjusted based on how much disk space the end user has left available without consideration to how much actual server space the image they are uploading is actually going to take up. For example: a user has 4MB of space left, they try and upload a 5MB image and are unable to because system thinks that will put them over the quota even though we resize the image and do not keep the originals so this 5MB image only actually takes up 50K of space but user is rejected from upload.
IP.Gallery already has this feature built into the albums so hopefully part of the framework is already there for this option to be implemented.
Thank you in advance for your consideration.
Kind regards,


text:
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A Death in the Family
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Watch Castle Season 1 Episode 10 online via TV Fanatic with over 5 options to watch the Castle S1E10 full episode. Affiliates with free and paid streaming include Amazon, iTunes, Vudu, YouTube Purchase, and Google Play.
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This is the season finale of Castle. It's titled "A Death in the Family."
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|By Business Wire
Article Rating:
|December 10, 2012 12:01 AM EST
Condusiv™ Technologies, formerly Diskeeper Corporation, the leader in high-performance software optimizing technology, people and businesses, today announced the release of V-locity® 4, application performance and virtual storage software for virtualized environments including all VMware ESX/ESXi and Microsoft Hyper-V virtual platforms.
V-locity 4 acceleration software allows IT organizations to go substantially faster in virtualized environments without the cost of new or additional storage hardware.
By optimizing reads and writes at the server, V-locity 4 boosts Virtual Machine (VM) performance up to 50% for faster response times and improved I/Os per second eliminating application bottlenecks and enabling more VMs on a single, physical server. Because VMs share server and storage resources, the only way to get the full value of virtualization and protect CAPEX investment is by improving I/O response time while increasing bandwidth to the VM without adding additional hardware.
Moreover, by solving the I/O bottlenecks at the source proactively and transparently, customers can just install V-locity 4 and continue to experience performance improvements without any further efforts.
"The Condusiv V-locity product has consistently increased the performance of our VMs. These noted performance gains are even more readily apparent to me and our other administrators through our usage of the new Benefit Analyzer functionality built into the newest V-locity 4.0 product. This functionality not only allows us to more easily generate reports that visually show the benefits of the product to ourselves, it also provides us with great documentation for demonstrating the benefit of V-locity 4.0 to our managerial staff. For example, one of our Remote Desktop Session host servers experienced a 190% improvement in normalized I/Os per second while latency was reduced by 190% as well. We particularly like the IntelliWrite functionality of V-locity 4.0," said Bryan Stephens, Technology Services Specialist, Information Technology, Angelo State University Member, Texas Tech University System.
V-locity 4 VM acceleration software is a ground-breaking solution for NAS and SAN network storage applications. Condusiv Technologies will guarantee a minimum of 25% performance boost on virtual machines, OR THE SOFTWARE IS FREE!
Register at http://www.condusiv.com/fastervms to learn more.
The primary barriers to performance on a virtual platform are:
- Unnecessary I/Os. The Windows operating system generates unnecessary I/O operations by breaking a single file into several pieces upon write. As each piece requires additional operations on the storage layer, the net result is an I/O penalty incurred for every write and subsequent read.
- I/O bottlenecks. Without proactively addressing the most frequently accessed data on the server side, that data must travel the full distance between server and storage increasing latency and stealing storage bandwidth.
"Applications, mobile devices and Big Data are creating tremendous amounts of data. This explosion of data has also created an I/O explosion. While virtualization provides our customers with the agility and scalability required to meet increasing data challenges and helps with cost savings, it is aggravating the I/O bottleneck problem. Unless organizations address these I/O challenges, they won't be able to realize the full value of their virtualization investment," said Jerry Baldwin, CEO of Condusiv Technologies. "V-locity 4 with IntelliMemory and IntelliWrite technology eliminates unnecessary I/O and bottlenecks at the source, improving performance by up to 50% on all VM platforms enabling more VMs on a single physical server without additional CAPEX hardware cost."
New proactive technology:
IntelliMemory™ RAM caching technology. Reduces I/O bottlenecks by intelligently caching active data, thus eliminating unnecessary I/O traffic and improving performance by up to 50%.
IntelliWrite® technology automatically prevents the Windows operating system from breaking files into pieces and writing those pieces in a performance penalized manner. This proactive approach improves performance while preventing any negative impact to advanced SAN/NAS features like snapshots replication, data deduplication or thin provisioning growth.
Redesigned User Interface: Completely redesigned UI for ease of use and product family continuity.
V-Aware® technology detects external resource usage from other virtual machines on the virtual platform and eliminates any resource contention that might slow performance.
CogniSAN® technology detects external resource usage within a shared storage system, such as a SAN, and allows for transparent optimization by not competing for resources utilized by other VMs over the same storage infrastructure. It does this without intruding upon any SAN-layer operations.
InvisiTasking® technology allows all the V-locity 4 "background" operations within the VM to run with zero resource impact on current production.
V-locity also offers advanced methods that allow storage devices to reclaim unused space. This includes trim and unmap support, as well as automatic zeroing of free space to make compaction easy – online, automatically. It can also be used to reclaim space during storage migration, taking full advantage of storage features and performance.
V-locity includes a Benefit Analyzer feature that helps deliver a before and after performance comparison for V-locity allowing a user to validate with supervisors and stakeholders the key benefits the product brings to the business.
System Requirements:
V-locity 4 installs on all Windows virtual machines and supports:
Windows XP (requires SP2), Windows Vista, Windows 7, Windows 8,
Windows Server 2003, Windows Server 2008 (or R2) and Windows Server 2012
For more information visit www.Condusiv.com
Follow us on Twitter and Like Us on Facebook.
About Condusiv. Condusiv Technologies creates high-performance software that optimizes and maintains application performance and efficiency, extends equipment longevity to make technology, people and businesses more productive. From the moment Condusiv software is installed on physical or virtual systems, our technology ensures data performance is automatically optimized. Requiring zero overhead, our energy-efficient, "Set It and Forget It"® solutions are used by over 90% of the Fortune 1000 and almost three-quarters of The Forbes Global 100. Our customers include thousands of global enterprises, government agencies, independent software vendors (ISVs), original equipment manufacturers (OEMs) and home users worldwide. With over 30 years of cutting-edge product development, we lead the market in data storage innovation, delivering thought-leading technology that improves your business and user experience. Condusiv solutions help technology function at peak levels, increasing the productivity of people and business.
Leysin American School is an exclusive, private boarding school located in Leysin, Switzerland. Leysin selected an OpenStack-powered, private cloud as a service to manage multiple applications and provide development environments for students across the institution. Seeking to meet rigid data sovereignty and data integrity requirements while offering flexible, on-demand cloud resources to users, Leysin identified OpenStack as the clear choice to round out the school's cloud strategy. Additional...
Nov. 23, 2014 08:00 AM EST Reads: 1,245
The major cloud platforms defy a simple, side-by-side analysis. Each of the major IaaS public-cloud platforms offers their own unique strengths and functionality. Options for on-site private cloud are diverse as well, and must be designed and deployed while taking existing legacy architecture and infrastructure into account. Then the reality is that most enterprises are embarking on a hybrid cloud strategy and programs. In this Power Panel at 15th Cloud Expo (http://www.CloudComputingExpo.com...
Nov. 23, 2014 07:45 AM EST Reads: 1,356
We are all here because we are sold on the transformative promise of The Cloud. But what good is all of this ephemeral, on-demand infrastructure if your usage doesn't actually improve the agility and speed of your business? How must Operations adapt in order to avoid stifling your Cloud initiative? In his session at DevOps Summit, Damon Edwards, co-founder and managing partner of the DTO Solutions, will highlight the successful organizational, process, and tooling patterns of high-performing c...
Nov. 23, 2014 02:00 AM EST Reads: 1,042
The definition of IoT is not new, in fact it's been around for over a decade. What has changed is the public's awareness that the technology we use on a daily basis has caught up on the vision of an always on, always connected world. If you look into the details of what comprises the IoT, you'll see that it includes everything from cloud computing, Big Data analytics, "Things," Web communication, applications, network, storage, etc. It is essentially including everything connected online from ha...
Nov. 22, 2014 10:00 PM EST Reads: 1,133
Software-driven innovation is becoming a primary approach to how businesses create and deliver new value to customers. A survey of 400 business and IT executives by the IBM Institute for Business Value showed businesses that are more effective at software delivery are also more profitable than their peers nearly 70 percent of the time (1). DevOps provides a way for businesses to remain competitive, applying lean and agile principles to software development to speed the delivery of software that ...
Nov. 22, 2014 08:00 PM EST Reads: 1,451
Docker offers a new, lightweight approach to application portability. Applications are shipped using a common container format and managed with a high-level API. Their processes run within isolated namespaces that abstract the operating environment independently of the distribution, versions, network setup, and other details of this environment. This "containerization" has often been nicknamed "the new virtualization." But containers are more than lightweight virtual machines. Beyond their small...
Nov. 22, 2014 06:45 PM EST Reads: 1,199
The move in recent years to cloud computing services and architectures has added significant pace to the application development and deployment environment. When enterprise IT can spin up large computing instances in just minutes, developers can also design and deploy in small time frames that were unimaginable a few years ago. The consequent move toward lean, agile, and fast development leads to the need for the development and operations sides to work very closely together. Thus, DevOps become...
Nov. 22, 2014 05:45 PM EST Reads: 1,319
Cloud Expo 2014 TV commercials will feature @ThingsExpo, which was launched in June, 2014 at New York City's Javits Center as the largest 'Internet of Things' event in the world.
Nov. 22, 2014 05:30 PM EST Reads: 1,321
ARMONK, N.Y., Nov. 20, 2014 /PRNewswire/ -- IBM (NYSE: IBM) today announced that it is bringing a greater level of control, security and flexibility to cloud-based application development and delivery with a single-tenant version of Bluemix, IBM's
An entirely new security model is needed for the Internet of Things, or is it? Can we save some old and tested controls for this new and different environment? In his session at @ThingsExpo, New York's at the Javits Center, Davi Ottenheimer, EMC Senior Director of Trust, reviewed hands-on lessons with IoT devices and reveal a new risk balance you might not expect. Davi Ottenheimer, EMC Senior Director of Trust, has more than nineteen years' experience managing global security operations and asse...
Nov. 22, 2014 05:30 PM EST Reads: 1,145
Explosive growth in connected devices. Enormous amounts of data for collection and analysis. Critical use of data for split-second decision making and actionable information. All three are factors in making the Internet of Things a reality. Yet, any one factor would have an IT organization pondering its infrastructure strategy. How should your organization enhance its IT framework to enable an Internet of Things implementation? In his session at Internet of @ThingsExpo, James Kirkland, Chief Ar...
Nov. 21, 2014 09:15 PM EST Reads: 1,280
Technology is enabling a new approach to collecting and using data. This approach, commonly referred to as the "Internet of Things" (IoT), enables businesses to use real-time data from all sorts of things including machines, devices and sensors to make better decisions, improve customer service, and lower the risk in the creation of new revenue opportunities. In his General Session at Internet of @ThingsExpo, Dave Wagstaff, Vice President and Chief Architect at BSQUARE Corporation, discuss the ...
Nov. 21, 2014 08:00 PM EST Reads: 1,353
The security devil is always in the details of the attack: the ones you've endured, the ones you prepare yourself to fend off, and the ones that, you fear, will catch you completely unaware and defenseless. The Internet of Things (IoT) is nothing if not an endless proliferation of details. It's the vision of a world in which continuous Internet connectivity and addressability is embedded into a growing range of human artifacts, into the natural world, and even into our smartphones, appliances, a...
Nov. 21, 2014 08:00 PM EST Reads: 1,299
"BSQUARE is in the business of selling software solutions for smart connected devices. It's obvious that IoT has moved from being a technology to being a fundamental part of business, and in the last 18 months people have said let's figure out how to do it and let's put some focus on it, " explained Dave Wagstaff, VP & Chief Architect, at BSQUARE Corporation, in this SYS-CON.tv interview at @ThingsExpo, held Nov 4-6, 2014, at the Santa Clara Convention Center in Santa Clara, CA.
Nov. 21, 2014 07:00 PM EST Reads: 1,231
The 4th International DevOps Summit, co-located with16th International Cloud Expo – being held June 9-11, 2015, at the Javits Center in New York City, NY – announces that its Call for Papers is now open. Born out of proven success in agile development, cloud computing, and process automation, DevOps is a macro trend you cannot afford to miss. From showcase success stories from early adopters and web-scale businesses, DevOps is expanding to organizations of all sizes, including the world's large...
Nov. 21, 2014 06:45 PM EST Reads: 1,190
Verizon Enterprise Solutions is simplifying the cloud-purchasing experience for its clients, with the launch of Verizon Cloud Marketplace, a key foundational component of the company's robust ecosystem of enterprise-class technologies. The online storefront will initially feature pre-built cloud-based services from AppDynamics, Hitachi Data Systems, Juniper Networks, PfSense and Tervela. Available globally to enterprises using Verizon Cloud, Verizon Cloud Marketplace provides a one-stop shop fo...
Nov. 21, 2014 05:30 PM EST Reads: 1,154
"Our premise is Docker is not enough. That's not a bad thing - we actually love Docker. At ActiveState all our products are based on open source technology and Docker is an up-and-coming piece of open source technology," explained Bart Copeland, President & CEO of ActiveState Software, in this SYS-CON.tv interview at DevOps Summit at Cloud Expo®, held Nov 4-6, 2014, at the Santa Clara Convention Center in Santa Clara, CA.
Nov. 20, 2014 10:30 PM EST Reads: 1,287
DevOps Summit 2015 New York, co-located with the 16th International Cloud Expo - to be held June 9-11, 2015, at the Javits Center in New York City, NY - announces that it is now accepting Keynote Proposals. The widespread success of cloud computing is driving the DevOps revolution in enterprise IT. Now as never before, development teams must communicate and collaborate in a dynamic, 24/7/365 environment. There is no time to wait for long development cycles that produce software that is obsolete...
Nov. 20, 2014 09:00 PM EST Reads: 1,476
Infor has announced a new feature Infor CloudSuite™ Aerospace & Defense (A&D) to aid compliance with International Traffic in Arms Regulations (ITAR). The ITAR function will serve as a complementary function for new or existing Infor CloudSuite A&D customers, to facilitate compliance for Infor customers that are creating a US defense article or performing a US defense service and wish to benefit from cloud-services. The ITAR regulation serves to manage handling and access requirements for dat...
Nov. 20, 2014 07:00 PM EST Reads: 1,293
What do a firewall and a fortress have in common? They are no longer strong enough to protect the valuables housed inside. Like the walls of an old fortress, the cracks in the firewall are allowing the bad guys to slip in - unannounced and unnoticed. By the time these thieves get in, the damage is already done and the network is already compromised. Intellectual property is easily slipped out the back door leaving no trace of forced entry. If we want to reign in on these cybercriminals, it's hig...
Nov. 20, 2014 07:00 PM EST Reads: 1,160


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2009-12-19 09:48:00
Matt Burakowski, Weehawken, N.J.
The NHL can no longer claim they have any discipline or concern for their players after how they dealt with Jarkko Ruutu's head shot on Patrick Kaleta.
Ruutu had no excuse for the hit, a direct blow of his elbow to the back of Kaleta's head/neck straight into the boards.
None of the usual excuses apply to the hit (the player's moving too fast, a sudden swerve, failure to keep a head up...) and yet this repeat offender is still on the ice.
Ruutu's plea that his shoulder made contact first are proved false on the video. The NHL's claim there was no obvious injury makes no sense, either, as the damage is to Kaleta's brain.
Is that what it's going to take to make the NHL pay attention; a player with a skull cracked wide open and grey matter pouring out?
Regardless, you know Ruutu would be sitting out if he tried that hit on Sidney Crosby.
AdvertisementThis Week - Subscribe Now
Do you think former Devils star goalie Martin Brodeur will sign a contract with the Blues after practicing with them this week?


text:
Originally published Wednesday, March 6, 2013 at 4:20 AM
Palestinians: Protester dies of wounds
The family of a Palestinian man who was shot in the head two weeks ago by Israeli troops says he has died of his wounds.
The Associated Press
The family of a Palestinian man who was shot in the head two weeks ago by Israeli troops says he has died of his wounds.
Palestinians say the 22-year-old Mohammed Asfour was struck in the head by a rubber-coated bullet during an anti-Israel demonstration in the West Bank on Feb. 22.
The crowd had been demonstrating in solidarity with Palestinian prisoners held by Israel when clashes erupted. Asfour's cousin, Thaer Shalatwa, says his skull was fractured and he had been suffering from bleeding in the brain.
He says Asfour was treated at a Palestinian hospital before being transferred to an Israeli hospital, where he died on Thursday morning.
The Israeli military says rubber bullets are meant to be "non-lethal" means of dispersing protests. It had no immediate comment.
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text:
A. The initial release of Windows 7 Embedded supports RDP 7.0, not 7.1 with RemoteFX. You can, however, expect an updated version in the future to enable devices based on Windows 7 embedded to provide RemoteFX support.
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Megadeth Hoodie - Logo
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If controversy is your thing then you will love this Megadath hoodie featuring the band logo across a black and yellow nuclear power sign. This black red and yellow hoodie will make an excellent addition to your wardrobe if you are looking for something eye catching and packed with good old heavy metal mania. Megadeth are known for their contentious lyrics and the presence of the band is captured in the candid art work used on this rocking hoodie.
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Last Order Dates For Xmas
Delivery to the UK:
- Standard delivery: 3pm, Friday 19th Dec 2014
- Express delivery: 3pm, Tuesday 23rd Dec 2014
Delivery to the EU:
- 3pm (GMT), Friday 12th Dec 2014
Delivery to USA and Canada:
- 3pm (GMT), Tuesday 9th Dec 2014
Delivery to Rest Of World:
- 3pm (GMT), Wednesday 3rd Dec 2014


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- Cooking Time: 10
- Servings: 6
- Preparation Time: 10
- 2 pounds extra-lean ground beef
- 1 (1 ounce) package dry onion soup mix
- 1 egg, lightly beaten
- 2 teaspoons hot pepper sauce
- 2 teaspoons Worcestershire sauce
- 1/4 teaspoon ground black pepper
- 3/4 cup crackers, crushed
- Preheat an outdoor grill for medium high heat and lightly oil grate.
- In a large bowl, combine the beef, onion soup mix, egg, hot sauce and crackers. Shape into 6 patties.
- Grill patties over medium high heat for 10 to 20 minutes, or to desired doneness.
NotesA very healthy AND flavorful burger with a little extra crunch
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Personally i would say by a large 50" ish tv for this something like Samsung LCD TV
Although you spend out more initially it will cost less in the long run as no projector bulbs etc.
if it is going to be on show perm you could set up a pc (mounted behind/ in ceiling) and then just get them to save the files to a network location - i have seen a bit of software that will just display the contents of a folder as a presentation across the screen not entirely sure wat its called but ill dig it out.
I have a 5 large tv's around my school with an hp usff pc either mounted to the wall behind or above the ceiling tiles running xp then displaying xibo